Qiao, Yifeng published the artcileContribution of Grape Skins and Yeast Choice on the Aroma Profiles of Wines Produced from Pinot Noir and Synthetic Grape Musts, Quality Control of 505-10-2, the main research area is Pinot noir grape must wine yeast aroma profile.
The aroma profile is a key component of Pinot noir wine quality, and this is influenced by the diversity, quantity, and typicity of volatile compounds present. Volatile concentrations are largely determined by the grape itself and by microbial communities that produce volatiles during fermentation, either from grape-derived precursors or as byproducts of secondary metabolism The relative degree of aroma production from grape skins compared to the juice itself, and the impact on different yeasts on this production, has not been investigated for Pinot noir. The influence of fermentation media (Pinot noir juice or synthetic grape must (SGM), with and without inclusion of grape skins) and yeast choice (com. Saccharomyces cerevisiae EC1118, a single vineyard mixed community (MSPC), or uninoculated) on aroma chem. was determined by measuring 39 volatiles in finished wines using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatog.-mass spectrometry (GC-MS). Fermentation medium clearly differentiated the volatile profile of wines with and without yeast, while differences between EC1118 and MSPC wines were only distinct for Pinot noir juice without skins. SGM with skins produced a similar aroma profile to Pinot noir with skins, suggesting that grape skins, and not the pulp, largely determine the aroma of Pinot noir wines.
Fermentation published new progress about Alcohols Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 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