On August 15, 2022, Ma, Jian; Ma, Yanhong; Zhang, Hongzhi; Chen, Zhiling; Wen, Bo; Wang, Yu; Huang, Wuyang published an article.Safety of 2,4-Di-tert-butylphenol The title of the article was The quality change of fig wine fermented by RV171 yeast during the six-month aging process. And the article contained the following:
In the present study, the objective was to determine the quality changes of fig wine fermented with single yeast during six months of aging process. The suitable single yeast was screened, and the optimal fermentation process was determined through single-factor exptl. anal. and response surface methodol. The fig wine prepared by the optimal fermentation process then aged for six months. The results showed that the strain RV171 was the most suitable yeast among six evaluated yeast strains. The optimal process conditions were yeast addition 0.3%, fermentation temperature 28 °C, and fermentation time 9 days. During the aging process, the contents of vitamin C, total phenolics and flavonoids, as well as antioxidant activity of fig wine changed significantly. There was a pos. correlation between these bioactive substances and antioxidant capacity. In addition, significant differences existed for volatile aroma compounds in fig wine at different aging times. When fig wine is aged for one month, the content of ester volatile components was the highest, while the aroma is better than the others. The present study could provide theor. basis for the production and aging process of fig wine, which would be helpful for further investigation and application of figs to functional foods. The experimental process involved the reaction of 2,4-Di-tert-butylphenol(cas: 96-76-4).Safety of 2,4-Di-tert-butylphenol
The Article related to ficus wine quality yeast fermentation aging process, Placeholder for records without volume info and other aspects.Safety of 2,4-Di-tert-butylphenol
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts