Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes was written by Zapparoli, Giacomo;Lorenzini, Marilinda;Tosi, Emanuele;Azzolini, Michela;Slaghenaufi, Davide;Ugliano, Maurizio;Simonato, Barbara. And the article was included in Food Chemistry in 2018.Recommanded Product: 4-Hydroxy-3-methoxyphenethanol The following contents are mentioned in the article:
There is very little information on effects of Penicillium on aroma of passito wine. This study analyzed chem. composition and sensory properties of Amarone wines produced from withered grapes artificially contaminated by P. expansum or P. crustosum. Changes in properties of the two wines were evident by comparing wines obtained from healthy and Botrytis cinerea infected grapes used as controls. Penicillium infection affected primary and volatile composition of Amarone wine. Sensory profiles of these wines, obtained by descriptive anal., resulted in clear differences in the wines between themselves and the control wines. Partial least square regression anal. explained only partially the relationship between mols. and sensory descriptors, and showed the existence of complex interactions of compounds mainly involved in specific aroma attributes. GC-olfactive anal. showed a greater number of odor regions in P. crustosum wine compared to control wines. Useful insight was provided into understanding how Penicillium rotten grapes affect Amarone wine properties. This study involved multiple reactions and reactants, such as 4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1Recommanded Product: 4-Hydroxy-3-methoxyphenethanol).
4-Hydroxy-3-methoxyphenethanol (cas: 2380-78-1) belongs to ethers. Carboxylic acid esters of low molecular weight are colourless, volatile liquids with pleasant odours, slightly soluble in water. Acyl chlorides and acid anhydrides alcoholysis is another way to produce esters. Acyl chlorides and acid anhydrides react with alcohols to produce esters. Anydrous conditions are recommended since both acyl chlorides and acid anhydrides react with water.Recommanded Product: 4-Hydroxy-3-methoxyphenethanol
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