Recently I am researching about SACCHAROMYCES-CEREVISIAE; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; PHENOLIC-COMPOUNDS; CULTIVARS; ACETALDEHYDE; ALCOHOLS; YEAST; ACIDS; ANTHOCYANIN, Saw an article supported by the Portuguese Foundation for Science and Technology (FCT)Portuguese Foundation for Science and Technology [FCT/UID/Multi/04046/2013, UID/BIO/04469/2013]; ERFD through POCI-COMPETE 2020 [BI/PTDC/AGR-TEC/3315/2014_2016]; ERFD, INTERACT project [NORTE-01-0145-FEDER-000017]; ERFD, INNOVINEWINE [NORTE-01-0145-FEDER-000038]; European Regional Development Fund (ERDF)European Commission [NORTE 2020]; FCT, COMPETE 2020 [POCI-01-0145-FEDER-006684]; FCT, BioTecNorte operation [NORTE-01-0145-FEDER-000004]. Published in WILEY in HOBOKEN ,Authors: Mendes-Ferreira, A; Coelho, E; Barbosa, C; Oliveira, JM; Mendes-Faia, A. The CAS is 100-51-6. Through research, I have a further understanding and discovery of Benzyl Alcohol. Application In Synthesis of Benzyl Alcohol
The aim of this study was the production of blueberry wine and the characterization of the volatile compounds of fermented and aging in bottle products. Multivariate data analysis indicated similarity of volatile compounds released when fermentations were conducted at laboratory-scale and midscale, with the exception of one replicate creating a distinctive group characterized by low concentrations of acetaldehyde, methanol, 1-hexanol, and ethyl hexanoate, and the production of polyalcohols such as 2,3-butanediols. This experiment was the only one where no adjustments of YAN were performed. Some of the major volatile compounds (acetaldehyde, ethyl acetate, 2-methyl-1-butanol, 3-methyl-1-butanol, and 2-phenylethanol) were found above their perception thresholds. Esters and terpenic compounds were the groups of volatiles expressed the most in blueberry wines, followed by volatile fatty acids, alcohols, and norisoprenoids (3-hydroxy-7,8-dihydro-beta-ionone, 3-oxo-a-ionol, and 3-hydroxy-7,8-dihydro-beta-ionol). The wines that experienced bottle-aging are characterized by high concentrations of ethyl esters, diethyl succinate, ethyl lactate, and diethyl malonate. The results contribute for deeper knowledge of the technological procedure, analytical characteristics, and volatile compounds of blueberry wines, reinforcing the interest in this beverage and opening perspectives for further studies on the production of new blueberry-based products with differential characteristics that value its nutraceutical and functional properties.
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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