Zhong, Wu published the artcileEffect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans, Computed Properties of 41114-00-5, the main research area is blueberry wine citrate degrading Pichia fermentation deacidification.
Blueberry wine has an excessively sour taste due to the presence of high-level of organic acids. Pichia fermentans JT-1-3 with a strong ability to degrade citric acid was selected for blueberry wine production in this work. The flocculation of JT-1-3 in comparison with two S. cerevisiaes strains was evaluated. Then citric acid degradation of JT-1-3 was assessed in synthetic media with different citric acid/glucose ratios under shaking or static conditions. Finally, JT-1-3 was inoculated in blueberry juice for fermentation The results confirmed that JT-1-3 had appropriate flocculation and consumed citric acid and glucose greatly. In final wines, 6.25% (volume/volume) alc. was achieved with 1.83% (weight/weight) residual sugar. Compared with juice, citric, malic and tartaric acids declined significantly by 43.35%, 35.29% and 44.68% in wine, resp. 2-phenylethanol, Et 9-hexadecenoate, Et decanoate were the main volatiles in blueberry wine and most esters contributed to the aroma with high odor activity values. Sensory evaluation showed that wine produced by JT-1-3 imparted improved taste with lower acidity, bitterness and hotness perceptions compared with S. cerevisiae fermentation This work revealed that JT-1-3 had a great potential to be applied for blueberry wine fermentation along with deacidification.
LWT–Food Science and Technology published new progress about Blueberry. 41114-00-5 belongs to class esters-buliding-blocks, name is Ethyl pentadecanoate, and the molecular formula is C17H34O2, Computed Properties of 41114-00-5.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics