Celik, Zeynep Dilan published the artcileThe influence of selected autochthonous Saccharomyces cerevisiae strains on the physicochemical and sensory properties of narince wines, Name: 3-(Methylthio)propan-1-ol, the main research area is Saccharomyces physicochem sensory property.
Vitis vinifera cv.Narince is a Turkish native white grape variety. In this study, volatile and sensory properties of Narince wines that are produced with autochthonous Saccharomyces cerevisiae (S. cerevisiae) strains and com. strain were compared. Autochthonous yeast strains 1044 (MG017575), 1088 (MG017577), and 1281 (MG017581) were previously isolated from spontaneous fermentations of Narince grapes. Volatile compounds formed in wines were extracted using a liquid-liquid extraction method and determined by GC-MS-FID. All yeast strains fermented Narince grape juice to dryness. The differences between the volatile profiles of the yeast strains were determined Wines fermented with autochthonous strains 1281 and 1044 produced a higher amount of acetates and Et esters. While the highest concentrations of Et hexanoate and hexyl acetate were found in wine fermented with 1044, the highest concentrations of Et octanoate, Et decanoate, isoamyl acetate, and 2-phenylethyl acetate were found in wine fermented with strain 1281. Also, the highest contents of 2-Ph ethanol and linalool were found in wine fermented with strain 1281. According to sensory anal., the wine fermented with 1281 achieved the best scores in floral and fruity attributes, as well as balance and global impression. The data obtained in the present study showed that autochthonous yeast strains affect the final physicochem. composition and sensory profile of Narince wines.
Fermentation published new progress about Grape. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Name: 3-(Methylthio)propan-1-ol.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts