De Filippis, Francesca published the artcileInfluence of microbial communities on the chemical and sensory features of Falanghina sweet passito wines, Quality Control of 505-10-2, the main research area is passito wine falanghina sherry fermentation microbiota; Falanghina; Microbiota; Passito sweet wine; Quantitative Descriptive Analysis (QDA); Volatile Organic Compounds (VOCs).
Natural (N) as well as starter inoculated (S, inoculated with Saccharomyces cerevisiae M3-5; CZS, Candida zemplinina T13, Zygosaccharomyces bailii NS113 and Saccharomyces cerevisiae M3-5) fermentations of Falanghina must from dehydrated grape were monitored. Culture dependent analyses and amplicon-based high-throughput sequencing targeting 18S rRNA and 16S rRNA genes were used to monitor the fungal and bacterial communities (8 sampling points during 65 days). The resulting wines were subject to both sensory evaluation and volatile organic compounds anal. Fungal community of un-inoculated musts (N) at beginning of the fermentation was mainly represented by Aureobasidium, Cladosporium, Sclerotinia, while Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Zygosaccharomyces showed a very low occurrence. The dominance of Hanseniaspora vineae and/or Hanseniaspora uvarum was clear up to 29th days of fermentation S. cerevisiae occurred in all the phases but become dominant only at the end of the process. The odor profiles as evaluate by Quant. Descriptive Anal. (QDA) highlighted a significant impact of the fungal populations on the olfactory profiles of the wines. Raisins, dried fruits, Sherry and liqueur were stronger in both S and CZS, while N was mostly discriminated by solvent/chem. and floral features. Outcomes underpin the impact of microbiota on the chem. and odor traits of Falanghina passito wines.
Food Research International published new progress about 18S rRNA 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.
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