Sieiro-Sampedro, T. published the artcileMepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism, Quality Control of 505-10-2, the main research area is Saccharomyces red must mepanipyrim pasteurization fermentation metabolism food production; Aroma profile; Fungicide; Red wine; Yeasts.
The impact of mepanipyrim (Mep) and its corresponding com. formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, sep., by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and Et ester biochem. pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of com. Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased Et caprylate (between 42 and 63%) and Et caprate (between 36 and 60%) contents as the same as their resp. fatty acid precursors. No important effects were observed on color and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.
Food Research International 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, Quality Control of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts