Lu, Yao; Liu, Yaqiong; Lv, Jiawei; Ma, Yanli; Guan, Xiaolei published an article in 2020, the title of the article was Changes in the physicochemical components, polyphenol profile, and flavor of persimmon wine during spontaneous and inoculated fermentation.Name: 2,4-Di-tert-butylphenol And the article contains the following content:
Changes in the oenol. parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimmon wine (SPW) has higher contents of total flavonoids, total phenols yet lower concentrations of alc. and volatile compounds than inoculated persimmon wine (IPW). Catechin, salicylic acid, quercetin, and vanillic acid were the main phenolic compounds in both types of persimmon wine. There are six volatile components in the IPW with an OAV greater than 1, which are isoamyl acetate, Et hexanoate, Me octanoate, Et octanoate, phenethyl acetate, and 2, 4-di-tert-butylphenol, and these compounds contribute to the IPW with brandy and fruity sensory properties, while only three volatile components in SPW have OAV greater than 1, which are isoamyl acetate, Et hexanoate, and Et octanoate. Spontaneous fermentation increased the proportion of esters and alcs. in the overall volatile compounds During sensory evaluation, IPW was characterized by “brandy,” “bitterness,” and low “sweetness,” and SPW has a high score of “sweetness,” “balance,” desirable “color,” and “body. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Name: 2,4-Di-tert-butylphenol
The Article related to persimmon wine physicochem polyphenol flavor fermentation, persimmon wine, fermentation, flavor, oenological parameter, polyphenol, sensory, Food and Feed Chemistry: Beverages and other aspects.Name: 2,4-Di-tert-butylphenol
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