The flavor of sparkling wine was written by Takahagi, Naoto. And the article was included in Koryo in 2020.Category: esters-buliding-blocks This article mentions the following:
A sparkling wine is a wine made fizzy by carbon dioxide bubbles. There are two main methods to brew a sparkling wine. The first is to add sugar and yeast to the wine for secondary fermentation, and then to trap the carbon dioxide gas generated in a bottle. The second method is to blow carbon dioxide gas directly into the wine. Champagne is a typical sparkling wine. Canned sparkling wines have helped to vitalize the wine market in Japan in recent years. Our group analyzed the volatile components of champagne and canned sparkling wine using GC and GC-MS. In this paper, the author report the differences in the volatile components detected in the two beverages. In the experiment, the researchers used many compounds, for example, Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0Category: esters-buliding-blocks).
Ethyl 2-hydroxy-3-phenylpropanoate (cas: 15399-05-0) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Esters contain a carbonyl center, which gives rise to 120° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier. Their flexibility and low polarity is manifested in their physical properties; they tend to be less rigid (lower melting point) and more volatile (lower boiling point) than the corresponding amides. Category: esters-buliding-blocks
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics