Ferrero-del-Teso, Sara published the artcileEffect of grape maturity on wine sensory and chemical features: The case of Moristel wines, Application In Synthesis of 505-10-2, the main research area is Moristel wine grape sensory maturity chem feature.
Among the different grape factors involved in wine quality, the present work is focused on evaluating the effect of grape maturity on wine flavor and how these sensory effects are related to wine chem. composition Moristel grapes were collected from two vine blocks, with a priori maximum variability in terms of grape quality, at three and four different points of maturation. Wines were elaborated in triplicate yielding 21 wine samples. Sensory characterization of samples was carried out by a trained panel following the rate-all-that-apply method. Volatiles and non-volatiles with known sensory impact were quantified. Grape maturity generated significant sensory effects on wine astringency and fruity aromas including “”raisin””, “”black fruit”” and “”red fruit””. Interestingly, a significant effect on “”oxidation”” nuances revealed a general pattern in the appearance of higher oxidation aromas in wines elaborated with grapes prematurely harvested. This attribute was related to concentrations of free acetaldehyde, methional, phenylacetaldehyde and isoaldehydes, and aldehyde reactive polyphenols. The presence of “”raisin”” aroma was linked to β-damascenone, which was suggested to be formed during the on-vine dehydration process. “”Astringency”” was related to ethanol content, tannin activity (measured as the interaction of tannins with a hydrophobic surface), and the content in anthocyanin derived compounds
LWT–Food Science and Technology published new progress about Anthocyanins 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, Application In Synthesis of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts