On February 1, 2022, Sanchez, Ramon; Rodriguez-Nogales, Jose Manuel; Fernandez-Fernandez, Encarnacion; Gonzalez, Maria Rosa; Medina-Trujillo, Laura; Martin, Pedro published an article.Application In Synthesis of Diethyl succinate The title of the article was Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis. And the article contained the following:
Recent studies have shown that mild to moderate iron chlorosis can have pos. effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain). The results showed that moderate iron stress increased in wines the concentrations of VOCs associated with floral notes, such as 2-phenylacetaldehyde, 2-phenylethanol and 2-phenylethyl acetate, while reducing the presence of C6-alcs., responsible for green-herbaceous aroma. A favorable reduction of pH and a betterment of parameters related to color were detected in wines from iron deficient subzones. Chlorosis incidence was associated to improvements in wine sensory attributes as layer intensity, black fruit and aroma intensity. The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Application In Synthesis of Diethyl succinate
The Article related to iron chlorosis 2phenylacetaldehyde 2phenylethanol 2phenylethyl acetate black fruit stress, aroma, nutritional stress, tempranillo, vitis vinifera, Food and Feed Chemistry: Beverages and other aspects.Application In Synthesis of Diethyl succinate
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