Guittin, Charlie published the artcileThe Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation, Related Products of alcohols-buliding-blocks, the main research area is metabolome wine cognac distillation nitrogen aromatic quality Saccharomyces.
In order to understand the influence of nitrogen and lipid nutrition on the aromatic quality of wines for cognac distillation, we developed a transdisciplinary approach that combined statistical modeling (exptl. central composite design and response surface modeling) with metabolomic anal. Three Saccharomyces cerevisiae strains that met the requirements of cognac appellation were tested at a laboratory scale (1 L) and a statistical anal. of covariance was performed to highlight the organoleptic profile (fermentative aromas, terpenes, alcs. and aldehydes) of each strain. The results showed that nitrogen and lipid nutrients had an impact on the aromatic quality of cognac wines: high lipid concentrations favored the production of organic acids, 1-octen-3-ol and terpenes and inhibited the synthesis of esters. Beyond this trend, each yeast strain displayed its own organoleptic characteristics but had identical responses to different nutritional conditions.
Fermentation published new progress about Alcohols Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Related Products of alcohols-buliding-blocks.
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