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Diacetyl (/ d aɪ j ə ˈ s iː t ə l / dy-yuh-SEE-tuhl; IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH 3 CO) 2. It is a yellow liquid with an intensely buttery flavor. It is a vicinal diketone (two C=O groups, side-by-side).
Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay , where it can impart a "buttery" flavor from diacetyl , a ...
Diacetyl. Diacetyl is a chemical compound produced in yeast during fermentation and later reabsorbed. If the external ambient temperature during fermentation is lower than 26 °C (79 °F), diacetyl is absorbed insufficiently, resulting in a threshold of less than 0.04 mg/liter in beer, which gives the beer a mouthfeel similar to cream cheese. [1]
Dimethylglyoxime is a chemical compound described by the formula CH 3 C(NOH)C(NOH)CH 3. Its abbreviation is dmgH 2 for neutral form, and dmgH − for anionic form, where H stands for hydrogen. This colourless solid is the dioxime derivative of the diketone butane-2,3-dione (also known as diacetyl). DmgH 2 is used in the analysis of palladium or ...
If lactose is fermented (as in yogurts and cheeses), it is first converted into glucose and galactose (both six-carbon sugars with the same atomic formula): C 12 H 22 O 11 + H 2 O → 2 C 6 H 12 O 6. Heterolactic fermentation is in a sense intermediate between lactic acid fermentation and other types, e.g. alcoholic fermentation. Reasons to go ...
4,4′-Methylenedianiline (MDA) is an organic compound with the formula CH 2 (C 6 H 4 NH 2) 2. It is a colorless solid, although commercial samples can appear yellow or brown. It is produced on an industrial scale, mainly as a precursor to polyurethanes.
The (2R,3R)-stereoisomer of 2,3-butanediol is produced by a variety of microorganisms in a process known as butanediol fermentation. [4] It is found naturally in cocoa butter, in the roots of Ruta graveolens, sweet corn, and in rotten mussels. It is used in the resolution of carbonyl compounds in gas chromatography. [5]
DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin have been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources.