On January 15, 2022, Sun, Nan; Gao, Zhiyi; Li, Shiqi; Chen, Xiaowen; Guo, Jing published an article.Reference of 2,4-Di-tert-butylphenol The title of the article was Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae. And the article contained the following:
To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochem. indexes, volatile compounds and aroma properties of the kiwi wines were assessed. The study suggested that the ethanol, color indexes and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression anal. showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Reference of 2,4-Di-tert-butylphenol
The Article related to ester aldehyde terpene kiwi wine aroma wickerhamomyces saccharomyces fermentation, wickerhamomyces anomalus, kiwi wine, mixed fermentations, partial least squares regression and other aspects.Reference of 2,4-Di-tert-butylphenol
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