Balmaseda, Aitor published the artcileImpact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation, Synthetic Route of 97-67-6, the main research area is Oenococcus Torulaspora Saccharomyces wine malolactic fermentation; Malolactic fermentation; Non-Saccharomyces; Oenococcus oeni; Wine.
Non-Saccharomyces yeasts have increasingly been used in vinification recently. This is particularly true of Torulaspora delbrueckii and Metschnikowia pulcherrima, which are inoculated before S. cerevisiae, to complete a sequential alc. fermentation This paper aims to study the effects of these two non-Saccharomyces yeasts on malolactic fermentation (MLF) carried out by two strains of Oenococcus oeni, under cellar conditions. Oenol. parameters, and volatile and phenolic compounds were analyzed in wines. The wines were tasted, and the microorganisms identified. In general, non-Saccharomyces created more MLF friendly conditions, largely because of lower concentrations of SO2 and medium chain fatty acids. The most favorable results were observed in wines inoculated with T. delbrueckii, that seemed to promote the development of O. oeni and improve MLF performance.
International Journal of Food Microbiology published new progress about Alleles. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts