Xi, Xiaomin published the artcileIncreased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts, SDS of cas: 826-36-8, the publication is Fermentation (2021), 7(3), 133, database is CAplus.
The common use of com. yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method. In this research, aroma discrepancies among six wine groups fermentated with indigenous yeasts were analyzed. Three Saccharomyces yeasts (FS36, HL12, YT28) and three matched non-Saccharomyces yeasts (FS31, HL9, YT2) were selected from typical Chinese vineyards. The basic oenol. parameters, aroma compounds, and sensory evaluation were analyzed. The results showed that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results from GC-MS, principal components anal. (PCA), and sensory evaluation highlighted that the HL mixed group kept the most content of Marselan varietal flavors such as calamenene and β-damascone hereby ameliorated the whole aroma quality. Our study also implied that the indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.
Fermentation published new progress about 826-36-8. 826-36-8 belongs to piperidines, auxiliary class Natural product, name is 2,2,6,6-Tetramethylpiperidin-4-one, and the molecular formula is C7H13NO2, SDS of cas: 826-36-8.
Referemce:
https://en.wikipedia.org/wiki/Piperidine,
Piperidine | C5H11N – PubChem