Pruned vine-shoots as a new enological additive to differentiate the chemical profile of wines was written by Cebrian-Tarancon, C.;Fernandez-Roldan, F.;Sanchez-Gomez, R.;Alonso, G. L.;Salinas, M. R.. And the article was included in Food Research International in 2022.Related Products of 29106-49-8 The following contents are mentioned in the article:
For this study, Tempranillo wines were made by adding their own toasted vine-shoots (SEGs, “Shoot- Enol. – Granule”). The SEGs were added in two doses (12 and 24 g/L) at three different times (before alc. fermentation, in the middle of alc. fermentation, and after fermentations) and phenolic, volatile, and mineral composition were analyzed. Results showed a decrease in the total content of phenolic compounds but stilbenes, specifically trans-resveratrol, increased in all wines macerated with SEGs, as did total anthocyanins when these additives were added in the middle of fermentation Furthermore, the ratios related to glycosylated monomeric anthocyanins were significantly higher in wines treated with SEGs. The use of SEGs did not affect the total content of volatile compounds However, changes in terms of individual compounds resulted in an odorant series associated with SEGs, named “sweet woody”, formed by compounds such as Et vanillate, Et cinnamate, and vanillin. Finally, the mineral composition of the wines was not affected using SEGs, whereby potassium was the most abundant in all the wines. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Related Products of 29106-49-8).
(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.Related Products of 29106-49-8
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts