14 Results for "

wine fermentation

" in MedChemExpress (MCE) Product Catalog:
Products (14)

14 Results for "wine fermentation" in MCE Product Catalog:

Cat. No.: HY-W012708
CAS No.: 5699-54-7
3-Amino-4-methylpentanoic acid is a β amino acid and positional isomer of L-leucine which is naturally produced in humans via the metabolism of L-leucine by the enzyme leucine 2,3-aminomutase. 3-Amino-4-methylpentanoic acid is also a metabolite produced by Torulaspora delbrueckii and can be used in the research of wine fermentation .
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Cat. No.: HY-W012998
CAS No.: 600-14-6
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .
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Cat. No.: HY-126386A
CAS No.: 9032-75-1
Research Areas:  

Others

Pectinase, aspergillus aculeatus is a pectin-degrading enzyme with the activity of catalyzing the decomposition of pectin into galacturonic acid. Pectinase, aspergillus aculeatus can be applied in a variety of industrial fields, including juice extraction and clarification, vegetable oil extraction, wine clarification, cocoa and coffee fermentation, paper bleaching, plant fiber degumming, cotton bioscouring, bioenergy production, wastewater treatment, and use as a poultry feed additive to reduce feed viscosity .
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Cat. No.: HY-W012998R
CAS No.: 600-14-6
2,3-Pentanedione (Standard) is the analytical standard of 2,3-Pentanedione. This product is intended for research and analytical applications. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .
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Cat. No.: HY-N15533
CAS No.: 75979-26-9
(S)-Menthiafolic acid is a component found in wines and grape juices. (S)-Menthiafolic acid can be generated from the grape-derived (S)-menthiafolic acid glucose ester during alcoholic and malolactic fermentation, thereby influencing the aroma components of wine .
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Cat. No.: HY-W012708R
CAS No.: 5699-54-7
3-Amino-4-methylpentanoic acid is a β amino acid and positional isomer of L-leucine which is naturally produced in humans via the metabolism of L-leucine by the enzyme leucine 2,3-aminomutase. 3-Amino-4-methylpentanoic acid is also a metabolite produced by Torulaspora delbrueckii and can be used in the research of wine fermentation .
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Cat. No.: HY-W040156
CAS No.: 77732-09-3
Target:  

Fungal

Oxadixyl is a fungicide with activity that inhibits the growth of fungi. Oxadixyl was tested during the malic fermentation of red wine, where its concentration may be affected. The biological activity of Oxadixyl helps to evaluate its effect on microorganisms during the winemaking process .
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Cat. No.: HY-101040R
CAS No.: 1334719-95-7
Synonyms: Q203 (Standard); IAP6 (Standard)
Research Areas:  

Infection

Oxadixyl (Standard) is the analytical standard of Oxadixyl. This product is intended for research and analytical applications. Oxadixyl is a fungicide with activity that inhibits the growth of fungi. Oxadixyl was tested during the malic fermentation of red wine, where its concentration may be affected. The biological activity of Oxadixyl helps to evaluate its effect on microorganisms during the winemaking process .
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Cat. No.: HY-W040156R
CAS No.: 77732-09-3
Oxadixyl (Standard) is the analytical standard of Oxadixyl. This product is intended for research and analytical applications. Oxadixyl is a fungicide with activity that inhibits the growth of fungi. Oxadixyl was tested during the malic fermentation of red wine, where its concentration may be affected. The biological activity of Oxadixyl helps to evaluate its effect on microorganisms during the winemaking process .
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Cat. No.: HY-N6745S
Citreoviridin- 13C23 is 13C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .
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Cat. No.: HY-W012998S2
CAS No.: 150678-00-5
2,3-Pentanedione-d3 is deuterated labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .
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Cat. No.: HY-W012998S1
CAS No.: 3028870-57-4
2,3-Pentanedione- 13C2 is 13C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .
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Cat. No.: HY-W012998S
CAS No.: 352431-46-0
2,3-Pentanedione-d5 is the deuterium labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .
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Cat. No.: HY-W1061291
CAS No.: 3101697-53-1
Research Areas:  

Others

Quasar670 Phosphoramidite is a modified phosphoramidite monomer that can be used for oligonucleotide synthesis and fluorescent in situ hybridization probe synthesis. Oligonucleotide probes synthesized with Quasar670 Phosphoramidite can be used to detect eGFP mRNA in fixed cells; they can target the 26S rRNA D1/D2 region of Hanseniaspora uvarum to enable tracking and detection of this yeast strain .
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