Unraveling the potential of cryotolerant Saccharomyces eubayanus in Chardonnay white wine production was written by Parpinello, Giuseppina Paola;Ricci, Arianna;Folegatti, Barbara;Patrignani, Francesca;Lanciotti, Rosalba;Versari, Andrea. And the article was included in LWT–Food Science and Technology in 2020.COA of Formula: C11H22O2 The following contents are mentioned in the article:
This work investigated the suitability of the cryotolerant yeast Saccharomyces eubayanus to ferment Chardonnay must at different temperatures (10掳C, 12掳C, 16掳C, and 26掳C) over two vintages (2013 and 2014). The effect of added nitrogen was also evaluated. The strain’s fermentation parameters (maximum growth rate, lag phase, and asymptotic maximum) and cell growth were compared to the values for two reference Saccharomyces cerevisiae strains. Saccharomyces eubayanus showed its best fermentation performance at low temperatures (10掳C and 12掳C), with optimal kinetic parameters and high sugar consumption. Moreover, wines from the cryotolerant yeast showed a volatile acidity reduction of approx. 50%, and a 9% increase in total polyphenols, compared to the reference yeasts. At 16掳C the cryotolerant and control yeasts performed quite similarly, whereas at 26掳C the former displayed stuck fermentation For both yeasts, at 10掳C the nitrogen content did not affect maximum growth rate, whereas it did at 16掳C. Sensory analyses were run on the 2014 trials, showing differences in color, sweetness, and overall liking among wines obtained at 10掳C, whereas wines obtained at 16掳C differed only in color. Results demonstrate for the first time the Saccharomyces eubayanus suitability for low-temperature fermentation in white wine production, potentially enriching yeast biodiversity in winemaking. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0COA of Formula: C11H22O2).
Isopentyl hexanoate (cas: 2198-61-0) 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. Esters are more polar than ethers but less polar than alcohols. They participate in hydrogen bonds as hydrogen-bond acceptors, but cannot act as hydrogen-bond donors, unlike their parent alcohols. This ability to participate in hydrogen bonding confers some water-solubility.COA of Formula: C11H22O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics