Nardi, Tiziana; Panero, Loretta; Petrozziello, Maurizio; Guaita, Massimo; Tsolakis, Christos; Cassino, Claudio; Vagnoli, Paola; Bosso, Antonella published their research in European Food Research and Technology on February 28 ,2019. The article was titled 《Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine》.Category: esters-buliding-blocks The article contains the following contents:
The use of selected starter cultures for grape must fermentation is nowadays practiced in most wine regions of the world, and as the range of available microorganisms increases this gives winemakers the possibility to increase biodiversity in guided fermentations Nevertheless, little information is available regarding the oenol. use of Saccharomyces and non-Saccharomyces yeasts in combination with lactic acid bacteria. The present study evaluates the effect of the inoculation of a non-Saccharomyces yeast, Torulaspora delbrueckii, in an alc. fermentation (in combination with a Saccharomyces starter), together with different modalities of malolactic fermentation management (co-inoculation, sequential inoculation and no inoculation of an Oenococcus oeni starter), on the quality of a red Barbera wine. The fermentation dynamics were verified and the final wine properties were evaluated in terms of physico-chem. composition determined by 1H-NMR, free volatile compounds measured by GC-MS and organoleptic characteristics assessed via sensory anal. Overall, the results show that the joint employment of non-Saccharomyces yeasts did not delay alc. nor malolactic fermentation progress, did not interfere with the pos. effect of the co-inoculation of malolactic bacteria (beneficial for both fermentation length and for the chem., aromatic and sensory properties of wine) and enabled the production of wines with a more intense color.Diethyl 2-hydroxypentanedioate(cas: 69134-53-8Category: esters-buliding-blocks) was used in this study.
Diethyl 2-hydroxypentanedioate(cas: 69134-53-8) belongs to esters. Esters are more polar than ethers but less polar than alcohols. Category: esters-buliding-blocks They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics