Recently I am researching about YEAST ALCOHOL ACETYLTRANSFERASE; SACCHAROMYCES-CEREVISIAE; FLAVOR PROFILES; AROMA; TRANSFORMATION; MODULATION; EXPRESSION; GRAPES; GENES, Saw an article supported by the China Agriculture Research System [CARS-29]. Published in ELSEVIER in AMSTERDAM ,Authors: Liu, PT; Zhang, BQ; Duan, CQ; Yan, GL. The CAS is 100-51-6. Through research, I have a further understanding and discovery of Benzyl Alcohol. COA of Formula: C7H8O
The production of esters is largely influenced by functional gene expressions and the nutrition status of grape must. In this study, the effects of unsaturated fatty acids (UFAs) mixture (including linoleic acid, oleic acid and linolenic acid) on volatile esters of wine fermented with T73::ATF1 (overexpressing ATFI-encoded alcohol acetyltransferases) and T73::EEB (overexpressing EEB1-encoded acyl-CoA: ethanol O-acyltransferases) were investigated in alcoholic fermentation, respectively. The inoculation of T73::ATF1 into UFAs added juice significantly increased acetate esters production (ethyl acetate, isoamyl acetate and phenylethyl acetate) compared to in the control juice. The promotion on ethyl esters biosynthesis was also found in T73::EEB1 when supple. mented with low level of UFAs, but the function became inhibition with the further increment of UFAs concentration. The levels of higher alcohols, medium fatty acids and the major genes expression (ADH1, BAT1, PDC1, ACC1, FAS1 and LAH1) were changed and varied among the both strains. These results indicated that UFAs can modulate the effect of overexpressing ATF1 and EEB1 on esters biosynthesis by influencing the substrates availability. The combination of increasing ATF1 and EEB1 expressions and modulating UFAs content is a potential means to increase the esters production and improve the aromatic quality of wines.
COA of Formula: C7H8O. Bye, fridends, I hope you can learn more about C7H8O, If you have any questions, you can browse other blog as well. See you lster.
Reference:
Indole alkaloid derivatives as building blocks of natural products from Bacillus thuringiensis and Bacillus velezensis and their antibacterial and antifungal activity study,
,Preparation of Indole Containing Building Blocks for the Regiospecific Construction of Indole Appended Pyrazoles and Pyrroles