Dzedze, N. published the artcileWine chemical, sensory, aroma compound and protein analysis of wines produced from chemical and biological fungicide treated Chenin blanc grapes, HPLC of Formula: 5405-41-4, the main research area is sensory property aroma wine fungicide grapes.
Fungal diseases in vineyards are one of the main causes leading to economic losses within the viticulture sector and are continuously increasing with time. The most common of these fungal diseases are powdery mildew, downy mildew and gray mold which are controlled by the use of fungicides. However, fungicide residues can alter the fermentation process and prevent some biochem. pathways of yeast metabolism involved in phenolic and/or aroma compound production that are critical for sensory quality. In this study, Chenin blanc grapes treated with chem. and natural fungicides were used to produce small-scale wines and laboratory-scale fermentations Small-scale wines were made according to the standard Nietvoorbij exptl. wine making procedure. From the results obtained in the above study, it was concluded that the inoculated yeast strains used for wine making completed the fermentations at a similar rate to their resp. controls (registered fungicide). In addition, small-scale cellar fermentations showed that the fungicide treatments (1x the recommended dosage [Treatment 1] and 2x the recommended dosage [Treatment 2]) compared to the controls had no notable neg. effects on wine aroma and sensory profiles although differences were observed in the proteins expressed after the fermentation The chem. and biol. fungicides had no notable effects on the wine making procedure and quality of resulting wines compared to the registered fungicide.
Food Control published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, HPLC of Formula: 5405-41-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics