3-Ethoxy-1-propanol (CAS 111-35-3)

References:
:Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine. | Velázquez, R., et al. 2019. Int J Food Microbiol. 289: 134-144. PMID: 30240984Volatile Composition and Sensory Properties of Mead. | Pereira, AP., et al. 2019. Microorganisms. 7: PMID: 31569525Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation. | Bagheri, B., et al. 2020. Sci Rep. 10: 4911. PMID: 32188881Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead.930-30-3 SMILES | Schwarz, LV., et al. 2020. J Food Sci Technol. 57: 2840-2851. PMID: 32624591Influence of Different Vinification Techniques on Volatile Compounds and the Aromatic Profile of Palomino Fino Wines. | Roldán, AM., et al. 2021. Foods. 10: PMID: 33669553Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas. | Vaquero, C., et al. 2021. Front Microbiol. 12: 656262. PMID: 33995319A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators. | Amores-Arrocha, A., et al. 2021. Foods. 10: PMID: 34068360Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines. | Vaquero, C., et al. 2021. Foods. 10: PMID: 34202007Comparison between Membrane and Thermal Dealcoholization Methods: Their Impact on the Chemical Parameters, Volatile Composition, and Sensory Characteristics of Wines. | Sam, FE., et al. 2021. Membranes (Basel). 11: PMID: 34940458Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production. | Pu, S., et al. 2021. AMB Express. 11: 176. PMID: 34952959Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation. | Zhao, Y.59379-02-1 chemscene , et al.PMID:33459192 2022. J Fungi (Basel). 8: PMID: 35205900The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription. | Liu, T., et al. 2022. Foods. 11: PMID: 35954139Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10. | Gao, J., et al. 2022. Molecules. 27: PMID: 36296484Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer. | Kumar, A., et al. 2023. Foods. 12: PMID: 36900579Effect of Sequential Fermentation with Lachancea thermotolerans/S. cerevisiae on Aromatic and Flavonoid Profiles of Plavac Mali Wine. | Mucalo, A., et al. 2023. Foods. 12: PMID: 37174449