Wei, Ru-teng published the artcileCorrelations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine, Product Details of C4H10OS, the main research area is physicochem properties volatile compound Cabernet Sauvignon.
Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production However, the flavors profiles associated with microbiota changes during the spontaneous fermentation have not yet been described in detail. In this study, we explored the correlations between microbial community with physicochem. properties and flavor components during the spontaneous fermentation of Cabernet Sauvignon wine. Microbial community diversity at different fermentation stages was identified using high-throughput sequencing, and physicochem. properties and volatile compounds were identified through fermentation features testing and headspace solid phase microextraction gas chromatog. mass spectrometry. First, the diversity of the fungi community decreased with the fermentation process, whereas the bacteria did not change significantly until the end of the fermentation Second, the changes of the fermentation environment had reshaped the diversity and composition of the microbial community. Finally, Aureobasidium, Cladosporium, Filobasidium, Hanseniaspora, Hannaella, Saccharomyces, Alternaria, Wickerhamomyce, Starmerella, Candida, Papiliotrema, Bradyrhizobium, Gluconobacter, Leuconostoclia, Comamonas, Acetobacter, and Massilia, were significantly correlated with changes of physicochem. properties and volatile compounds Overall, our research results provide important insights for understanding the metabolically active microbiota, which is conducive to the expression of wine “”terroir””.
LWT–Food Science and Technology published new progress about Acetobacter. 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