Pham, Duc-Truc published the artcileInfluence of partial dealcoholization on the composition and sensory properties of Cabernet Sauvignon wines, Formula: C10H20O2, the main research area is Cabernet Sauvignon wine dealcoholization reverse osmosis evaporative perstraction; Alcohol sweetspot; Descriptive analysis; Evaporative perstraction; Reduced alcohol wine; Reverse osmosis.
Worldwide, winemakers are increasingly adopting alc. management strategies to counter the higher wine ethanol concentrations observed over the past ∼30 years. Wines with high ethanol levels exhibit increased ‘hotness’ on the palate, which is generally considered to neg. impact wine quality. This study investigated changes in the chem. and sensory profiles of five Cabernet Sauvignon wines following their partial dealcoholization by reverse osmosis-evaporative perstraction (RO-EP). Descriptive anal. (DA) of wine before and after RO-EP treatment indicated dealcoholization did not strongly affect wine aroma and flavor, consistent with the small changes observed in wine chem. composition However, significant differences in the perception of wine palate attributes were observed, with dealcoholized wines found to exhibit lower acidity, sweetness, bitterness, saltiness and/or body. Astringency was enhanced following partial dealcoholization of one wine, but diminished in another. Sensory trials were also undertaken to determine the optimal ethanol concentration of wines, or the ‘alc. sweetspot’. Two approaches to alc. sweetspotting of dealcoholized wines were evaluated, together with two methods of statistical anal., chi-squared goodness of fit and one proportion tests.
Food Chemistry published new progress about Acidity. 106-32-1 belongs to class esters-buliding-blocks, name is Ethyl octanoate, and the molecular formula is C10H20O2, Formula: C10H20O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics