The roles of different photoselective nets in the targeted regulation of metabolite accumulation, wine aroma and sensory profiles in warm viticulture regions was written by Li, Wanping;Liu, Min;Chen, Keqin;Zhang, Jinsheng;Xue, Tingting;Cheng, Zhenglong;Zhang, Bo;Zhang, Kekun;Fang, Yulin. And the article was included in Food Chemistry in 2022.HPLC of Formula: 3391-86-4 This article mentions the following:
To improve the quality of grapes and wine in warm viticulture regions, the effects of pearl, red and black photoselective nets on the quality of grapes and wine were systematically investigated. Compared with the CK (open field), three nets improved the microclimate conditions and reduced grape sugar and wine alc. levels. However, the nets differentially affected other quality profiles of the grapes and wine. The pearl net reduced the total flavanol contents in grapes and total aromatic volatiles in wine. The red net increased the total flavanol, tannin and total aromatic volatile contents in wine by approx. 40%, 95% and 10%, resp., and the percentages for the black net were 30%, 45% and 3%, resp. The red and pearl nets were more inclined to improve the taste and aroma sensory qualities of wine than the black net did. The red net had the highest comprehensive scores via principal component anal. In the experiment, the researchers used many compounds, for example, Oct-1-en-3-ol (cas: 3391-86-4HPLC of Formula: 3391-86-4).
Oct-1-en-3-ol (cas: 3391-86-4) belongs to alcohols. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.HPLC of Formula: 3391-86-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts