Influence of grape composition and origin, yeast strain and spontaneous fermentation on aroma profile of Corvina and Corvinone wines was written by Luzzini, Giovanni;Slaghenaufi, Davide;Pasetto, Francesca;Ugliano, Maurizio. And the article was included in LWT–Food Science and Technology in 2021.Formula: C10H18O2 This article mentions the following:
Volatile composition and sensory properties of Corvina and Corvinone red wines in relationship to grape origin, yeast strain and inoculated vs. spontaneous fermentation were investigated. Exptl. wines were produced using freshly harvested grapes of the two varieties coming from two different areas. The results indicated that, by affecting grape composition, grape origin had a primary impact on wine aroma chem. and sensory properties. From a chem. point of view, this effect was associated not only with grape-derived compounds but also to some extent with fermentation-derived esters. Yeast strains influence was mostly associated with higher alcs. and certain esters, whereas the main characteristic of spontaneous fermentation was increased concentration of Et acetate. Sensory anal. confirmed the greater impact of grape origin compared to yeast strain, indicating clusters of odor similarities which were mostly associated with variations in the content of Et esters, C6 alcs., and norisoprenoids in Corvina and of norisoprenoids, cyclic terpenes, acetate esters, and Et acetate in Corvinone, resp. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Formula: C10H18O2).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Formula: C10H18O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics