Tufariello, M. published the artcileSelection of an autochthonous yeast starter culture for industrial production of Primitivo “”Gioia del Colle”” PDO/DOC in Apulia (Southern Italy), Safety of Ethyl 3-hydroxybutanoate, the main research area is autochthonous yeast starter culture primitivo PDO DOC.
The aim of the present study was to isolate and characterize yeast strains as good candidates for driving the industrial fermentation process, from natural must fermentations of “”Primitivo”” grape cultivar, grown in the PDO/DOC “”Gioia del Colle”” (Apulia, Southern Italy). The selection protocol was based on parameters such as low production of acetic acid and hydrogen sulfide, complete sugar consumption during fermentation, significant production of some classes of volatile mols. responsible for wine aroma. Three Saccharomyces cerevisiae strains, named ITEM14088, ITEM14090 and ITEM14093, successfully dominated the fermentation process and contributed to increase organoleptic quality of the produced wines. The best performing strain, namely ITEM14093, was used as fermentation starter for three different industrial vinifications. The wines obtained were characterized by high levels of esters, associated to fruity nuances, as well as of alcs. responsible for vinous, sweet and floral notes. Furthermore, from a sensory point of view, all wines were pos. judged, being characterized by frankness, gustatory persistence and intensity, good balance and body wine.
LWT–Food Science and Technology published new progress about Esters Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 5405-41-4 belongs to class esters-buliding-blocks, name is Ethyl 3-hydroxybutanoate, and the molecular formula is C6H12O3, Safety of Ethyl 3-hydroxybutanoate.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics