Comparison of Ultrasound Type and Working Parameters on the Reduction of Four Higher Alcohols and the Main Phenolic Compounds

In this paper, studies were conducted by a series of single-factor experiments to investigate the effects of ultrasound types and working parameters on the higher alcohols (HA), phenolic compounds, and color properties of red wine, so as to highlight the importance of the comprehensive consideration on its application. The results indicate that ultrasound devices and working parameters do have some definite influences on the HA of wine; moreover, the ultrasound bath (SB-500DTY) is better than the SCIENTZ-950E and the KQ-300VDE. With the SB-500DTY employed to further investigate its effects on phenols and color properties other than on HA, unexpectedly, some variations of color parameters are opposite to the results ever obtained from other ultrasound conditions. In summary, all these results suggest that both the ultrasound type and parameters should be fully considered or neutralized so as to have a comprehensive evaluation about its application, instead of some contradictory results.

Methanol carbonylation to acetaldehyde on Au particles supported by single-layer MoS2 grown on silica

Homogenous single-layer MoS2 films coated with sub-single layer amounts of gold are found to isolate the reaction of methanol with carbon monoxide, the fundamental step toward higher alcohols, from an array of possible surface reactions. Active surfaces were prepared from homogenous single-layer MoS2 films coated with sub-single layer amounts of gold. These gold atoms formed clusters on the MoS2 surface. A gas mixture of carbon monoxide (CO) and methanol (CH3OH) was partially converted to acetaldehyde (CH3CHO) under mild process conditions (308 kPa and 393 K). This carbonylation of methanol to a C2 species is a critical step toward the formation of higher alcohols. Density functional theory modeling of critical steps of the catalytic process identify a viable reaction pathway. Imaging and spectroscopic methods revealed that the single layer of MoS2 facilitated formation of nanoscale gold islands, which appear to sinter through Ostwald ripening. The formation of acetaldehyde by the catalytic carbonylation of methanol over supported gold clusters is an important step toward realizing controlled production of useful molecules from low carbon-count precursors.

Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and the 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the studied metabolites ratio went up too.

Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes

Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we prepared an enzymatic protein hydrolysate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, respectively, were chosen. Gas chromatography and principal component analysis indicated a significant positive influence of YPH-supplementations on the production of esters and higher alcohols. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alcohol, isobutanol, and 2-phenylethanol were observed. Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds.

“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?

“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, related to aging. The 9 young wines “Portugizac”, PDO “Plešivica” were analyzed after 3 and after 15 months of bottle storage at 16 ºC. Ethyl esters of butanoic and hexanoic acid along with isoamyl acetate are considered to be the most important esters in the fruity aroma of wine, and their concentrations in all analyzed “Portugizac” young wine samples were higher than their perception thresholds. The concentration of ethyl acetate was in the range 30-123 mg/L. The concentrations of ethyl esters of octanoic and decanoic acid, as well as 2-phenyl ethyl acetate and diethyl succinate in all analyzed wines, were lower than their perception thresholds. The concentrations of higher alcohols were much higher than their perception threshold. Bottle storage significantly affected the concentrations of analyzed compounds; after 15 months, the concentrations of acetate and ethyl esters (except ethyl acetate and diethyl succinate), as well as terpene (linalool), decreased, while higher alcohols and ethyl phenols slightly increased if compared to three months. In general, the compounds responsible for the desired fresh, fruity aroma tones were altered in an undesirable manner, while, undesirable compounds of 4-ethyl-phenol and 4-ethyl-quaiacol, which were not present in young wines, were detected in aged wines. It can be concluded that the bottle aging affects the aroma profile, undesirable changes were more pronounced than positive ones and therefore the consumption of young wine “Portugizac” might be more sensory attractive.

Synthesis of Higher Alcohols on Silver-promoted LaCo- and LaCoCu-Perovskites

LaCoO3 and LaCo0.7Cu0.3O3 perovskites supported on highly dispersed mesoporous silica KIT‑6 were impregnated with silver nitrate (nAg/nCo = 4/99 and 8/99). The phase composition of the initial samples and samples after catalytic tests in syngas conversion and catalytic characteristics have been investigated. The regularities of the transformation of samples in the process of reduction in a hydrogen-containing gas have been studied. It is shown that, for the LaCoO3 sample, with an increase in the silver content, the activity and selectivity for higher alcohols increase from 6 to 23 %. The maximum interaction of cobalt with silver is observed at a silver content of 4 %. At a higher content, part of the cobalt is reduced regardless of the influence of silver due to its faster agglomeration. This leads to a stronger amorphization of the reduced sample and a sharp increase in its activity. The LaCo0.7Cu0.3O3 sample exhibits a higher selectivity for higher alcohols (36 %) due to the effect of copper. Silver promotion of the sample allows achieving the maximum selectivity for higher alcohols of 56 % with a silver content of 4 %. A further increase in the silver content leads to a sharp decrease in the selectivity for higher alcohols (41 %) and the appearance of CO2 due to the saturation of copper-containing particles with silver and a decrease in the interaction of cobalt with copper