Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS
Zhenbao Shi, Wenzhe Li, Ziqiang Chen, Zhengcong Peng, Mingtao Ma, Jinglong Zhang, Dianhui Wu, Guangfa Xie, Jian Lu, Maurizio Ciani, Jinhe Bai · 2024
Read Exploring the Impact of Different Saccharomyces cerevisiae Strains on the Flavor Profile of Greengage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS by Zhenbao Shi, Wenzhe Li, Ziqiang Chen, Zhengcong Peng, Mingtao Ma, Jinglong Zhang, Dianhui Wu, Guangfa Xie, Jian Lu, Maurizio Ciani, Jinhe Bai (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11675471.txt.
Description
Zhenbao Shi and co-authors present a 2024 study on how yeast strain choice shapes the flavor of greengage wine. This fruity drink is gaining fans for its aroma and nutrients. The yeast that ferments it steers which aroma compounds form, so breweries must pick strains with care.
Four strains were compared: two sold commercially and two bred in the lab. Three instrument methods sniffed the wines, from an electronic nose to two forms of gas chromatography. The flavor profiles differed clearly by strain. Nine compounds acted as markers that tell the wines apart, with ethyl esters doing much of the work. Thirteen aroma compounds were singled out for their role in the scent. The results guide strain choice for a house style.
Catalog record
| CREATOR | Zhenbao Shi, Wenzhe Li, Ziqiang Chen, Zhengcong Peng, Mingtao Ma, Jinglong Zhang, Dianhui Wu, Guangfa Xie, Jian Lu, Maurizio Ciani, Jinhe Bai |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |