Wang, Xuzeng;Wang, Zhaogai;Feng, Tao published 《Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine》. The research results were published in《Molecules》 in 2022.Name: Ethyl tetradecanoate The article conveys some information:
In order to screen out Saccharomyces cerevisiae suitable for table grape fermentation, and compare it with com. Saccharomyces cerevisiae in terms of fermentation performance and aroma producing substances, differences of fermentation flavor caused by different strains were discussed. In this experiment, yeast was isolated and purified from vineyard soil, 26s rDNA identification and fermentation substrate tolerance anal. were carried out, and the causes of flavor differences of wine were analyzed from three aspects: GC-MS, PCA and sensory evaluation. The results showed that strain S1 had the highest floral aroma fraction, corresponding to its high production of Et octanoate and other substances, and it had the characteristics of high sugar tolerance. The fruit sensory score of S3 wine was the highest among the six wines. Through exploration and anal., it was found that compared with com. Saccharomyces cerevisiae, the screened strains had more advantages in fermenting table grapes. The flavor of each wine was directly related to the growth characteristics and tolerance of its strains.Ethyl tetradecanoate (cas: 124-06-1) were involved in the experimental procedure.
Ethyl tetradecanoate(cas: 124-06-1) is a labeled component from essential oil of natural hawthorn perfume. Also frequently used in cosmetics, soaps, and flavorings.Name: Ethyl tetradecanoateEthyl myristate is a long-chain fatty acid ethyl ester resulting from the formal condensation of the carboxy group of myristic acid with the hydroxy group of ethanol.
Reference:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics