Zhu, X. published the artcileInfluence of Saccharomyces cerevisiae autochthonous MQ3 strain on terpenes during the alcoholic fermentation of Chardonnay dry white wine, COA of Formula: C10H18O, the publication is Australian Journal of Grape and Wine Research (2022), 28(1), 41-49, database is CAplus.
Terpenes are major varietal aroma compounds significantly contributing to wine quality and style. Autochthonous microbial starters can promote the formation and release of the terpenes and thus highlight the terroir typicality of wines. This study compared the physicochem. parameters, changes in the terpene concentration, β-D-glucosidase activity and sensory attributes of Chardonnay wines fermented individually by the Saccharomyces cerevisiae autochthonous MQ3 strain isolated from spontaneous fermented grape must and by three com. S. cerevisiae strains. The evolution of terpenes during alc. fermentation was followed with ultrasound-assisted liquid-liquid extraction combined with GC. The physicochem. parameters of wine fermented by the MQ3 strain were significantly different from those of the wines fermented by other yeasts. The pattern of the terpenes detected, including linalool, α-terpineol, farnesol, geraniol, nerol and citronellol, varied during alc. fermentation The MQ3 strain induced greater accumulation of terpenes with increased concentration of α-terpineol, geraniol and (E,E)-farnesol. Besides, the MQ3 strain exhibited an enhanced ability to produce β-D-glucosidase compared to that of the other three strains. With the exception of α-terpineol and (E,E)-farnesol, there was no significant correlation between the concentration of the other terpenoids and β-D-glucosidase activity as shown by Pearson’s correlation anal. Wine produced with the MQ3 strain was characterised by a distinctive complex flavor with enhanced floral and fruity aromas. Conclusions : The autochthonous MQ3 strain had a pos. effect on the varietal aroma and sensory quality of the wines. Significance of the Study : Due to its aroma enhancing ability, the MQ3 strain could be applied to produce quality Chardonnay wine with terroir typicality.
Australian Journal of Grape and Wine Research published new progress about 106-25-2. 106-25-2 belongs to alcohols-buliding-blocks, auxiliary class Natural product, name is cis-3,7-Dimethyl-2,6-Octadien-1-Ol, and the molecular formula is C15H20BNO3, COA of Formula: C10H18O.
Referemce:
https://en.wikipedia.org/wiki/Alcohol,
Alcohols – Chemistry LibreTexts