Sun, Nan published the artcileAssessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae, Application In Synthesis of 110-42-9, the main research area is ester aldehyde terpene kiwi wine aroma Wickerhamomyces Saccharomyces fermentation; Wickerhamomyces anomalus; kiwi wine; mixed fermentations; partial least squares regression.
To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties.
Journal of the Science of Food and Agriculture published new progress about Actinidia chinensis. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, Application In Synthesis of 110-42-9.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics