Brizuela, N. S. published the artcileInfluence of Patagonian Lactiplantibacillus plantarum and Oenococcus oeni strains on sensory perception of Pinot Noir wine after malolactic fermentation, Category: alcohols-buliding-blocks, the main research area is Lactiplantibacillus Oenococcus Pinot Noir wine sensory perception malolactic fermentation.
Background and Aims : The aim of this work was to study the effect of two Patagonian malolactic starters, Oenococcus oeni UNQOe 73.2 and Lactiplantibacillus plantarum UNQLp 11, on the wine composition and sensory perception after MLF of Pinot Noir wine. Methods and Results : Both strains increased the concentration of procyanidin, diminished the concentration of phenolic substances and increased the color intensity of the wine after MLF. The volatile profile of both strains differed to that of the Control, particularly the esters, vanillin and some terpenes. The attributes acidity and astringency, black and dried fruits and spicy attributes were features of the wine fermented with both strains. Conclusions : Both strains were able to conduct MLF, to increase color intensity and to change the flavor of the wine with some differences. The wine fermented with UNQLp 11 had a greater frequency of bitterness, whereas the wine fermented with UNQOe 73.2 had a greater frequency of butter. Significance of the Study : Knowledge of the effect of Patagonian starter cultures on consumer perception of the wine after fermentation has been improved.
Australian Journal of Grape and Wine Research published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Category: alcohols-buliding-blocks.
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Alcohols – Chemistry LibreTexts