Indigenous yeast can increase the phenolic acid and volatile ester compounds in Petit Manseng wine
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1031594
Abstract: Introduction Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation and fermentation with non-Saccharomyces cerevisiae yeast (H30) and Saccharomyces cerevisiae (YT13) also improve the flavor of wine. Methods This study sequentially… read more here.
Keywords: phenolic acid; volatile ester; wine; manseng wine ... See more keywords
Transeterification of the Intermediate Chloro-ester Compounds in the Sequence for Obtaining Corey Aldehyde Protected as Cyclic Acetals
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DOI: 10.37358/rc.17.2.5432
Abstract: Transesterification of the TBDMS-bis-protected compounds 10-1a and 10-2a with K2CO3 in methanol takes place with the cleavage of the secondary TBDMS group to compounds 13-1 and 13-2. The same compounds were obtained as proof of… read more here.
Keywords: ester compounds; compounds sequence; chloro ester; intermediate chloro ... See more keywords