Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation was written by Hu, Lanlan;Wang, Jia;Ji, Xueao;Liu, Rui;Chen, Fusheng;Zhang, Xiuyan. And the article was included in Journal of Food Science and Technology (New Delhi, India) in 2018.Reference of 659-70-1 This article mentions the following:
In order to select the non-Saccharomyces yeasts for orange wine fermentation, the enol. traits and volatile compounds formation of ten non-Saccharomyces yeast strains were evaluated through physicochem. methods and solid-phase microextraction coupled to GC-MS, resp. The results indicated that non-Saccharomyces yeast fermentation had lower maximum populations (7.8-8.0 Log cfu/mL), longer fermentation period (7-10 days), lower ethanol (4.13-7.79%), lower total acids (7.48-8.51 g/L) and higher volatile acids concentrations (0.08-0.23 g/L) when compared with those of Saccharomyces cerevisiae fermentation Hanseniaspora uvarum, Hanseniaspora opuntiae, Hanseniaspora occidentalis, Pichia kudriavzevii and Torulaspora delbrueckii were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non-Saccharomyces yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine. In the experiment, the researchers used many compounds, for example, Isopentyl 3-methylbutanoate (cas: 659-70-1Reference of 659-70-1).
Isopentyl 3-methylbutanoate (cas: 659-70-1) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Reference of 659-70-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics