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Results for "

wine fermentation

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Antibiotic (1) Apoptosis (1) Bacterial (1) Biochemical Assay Reagents (2) Drug Metabolite (1) Endogenous Metabolite (1) Fungal (2) Isotope-Labeled Compounds (3) Na+/K+ ATPase (1) Reference Standards (1)
By Research Areas:	Infection (4) Inflammation/Immunology (2) Neurological Disease (2)

Inhibitors & Agonists

Natural
Products

Isotope-Labeled Compounds

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-W012708

3-Amino-4-methylpentanoic acid	Endogenous Metabolite	Others
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 .

HY-W012998

2,3-Pentanedione	Biochemical Assay Reagents	Neurological Disease Inflammation/Immunology
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 .

HY-W012998R

2,3-Pentanedione (Standard)	Biochemical Assay Reagents	Neurological Disease Inflammation/Immunology
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 .

HY-N15533

(S)-Menthiafolic acid	Drug Metabolite	Others
(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 .

HY-W040156

Oxadixyl	Fungal	Infection
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 .

HY-101040R

Telacebec (Standard) Q203 (Standard); IAP6 (Standard)	Reference Standards Bacterial Antibiotic	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 .

HY-W040156R

Oxadixyl (Standard)	Fungal	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 .

HY-W012998S2

2,3-Pentanedione-d3	Isotope-Labeled Compounds	Others
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 .

HY-W012998S

2,3-Pentanedione-d5	Isotope-Labeled Compounds	Others
2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione . 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 .

HY-N6745S

Citreoviridin-13C23	Na+/K+ ATPase Apoptosis Isotope-Labeled Compounds	Infection
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 .

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-W012708

3-Amino-4-methylpentanoic acid	Structural Classification Classification of Application Fields Source classification Other Diseases Amino acids Endogenous metabolite Disease Research Fields	Endogenous Metabolite
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 .

HY-W012998

2,3-Pentanedione	Structural Classification Microorganisms other families Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Plants Disease Research Fields	Biochemical Assay Reagents
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 .

HY-W012998R

2,3-Pentanedione (Standard)	Structural Classification Microorganisms other families Ketones, Aldehydes, Acids Source classification Plants	Biochemical Assay Reagents
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 .

HY-N15533

(S)-Menthiafolic acid	Structural Classification Ketones, Aldehydes, Acids Source classification Piperaceae Piper crocatum Ruiz & Pav. Plants	Drug Metabolite
(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 .

HY-W040156

Oxadixyl	Structural Classification Natural Products Microorganisms Source classification	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 .

HY-W040156R

Oxadixyl (Standard)	Structural Classification Natural Products Microorganisms Source classification	Fungal
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 .

Cat. No.	Product Name	Chemical Structure

HY-W012998S2

2,3-Pentanedione-d3
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 .

2,3-Pentanedione-d3

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 .

HY-W012998S

2,3-Pentanedione-d5
2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione . 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 .

2,3-Pentanedione-d5

2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione . 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 .

HY-N6745S

Citreoviridin-13C23
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 .

Citreoviridin-13C23

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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