Zhang, Shurong published the artcileImpact of co-culture of Lactobacillus plantarum and Oenococcus oeni at different ratios on malolactic fermentation, volatile and sensory characteristics of mulberry wine, Product Details of C4H10OS, the main research area is Lactobacillus plantarum Oenococcus oeni malolactic fermentation mulberry wine.
Mixed malolactic fermentation conducted by different starters are supposed to bring changes to wine properties. In this work, the combination of two classic MLF strains (L. plantarum or O. oeni, with different blend ratio) was investigated for the making of mulberry wines, with special emphasis on their performance during MLF and their interactive influence on the wine′s volatile and sensory property. The bacterial diversity during fermentation was evaluated by a next-generation sequencing method, and L. plantarum was found dominating over other genera most of the fermentation period. The volatile compounds were determined by HS-GC-IMS, and different volatile profiles were acquired as a result of different bacterial blend ratio. As for sensory evaluation, all mixed MLFs resulted in better sensory properties than single MLF, and LO41 (the inoculum of L. plantarum: O. oeni = 4:1) gained the highest score for global aroma, based on its reinforcement on ′fruity′ and reduction of ′pungent′ odors in wine. Furthermore, PLS was used to build the relationship between various volatiles and wine attributes, and further to explain the sensory data. Overall, our study provides an alternative strategy of combined MLF to improve the sensory property of mulberry wines.
LWT–Food Science and Technology published new progress about Acids 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, Product Details of C4H10OS.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts