2-Nonyl alcohol
Reference standards.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Journal of Shandong University, 2014, 49(03):12-17.
Screening and biological characteristics studies of wide wine-making yeasts.[Reference:
WebLink]
200 yeast strains were isolated from chardonnay grape skin and vineyard soil of Chateau junding in Penglai Wine Region.
METHODS AND RESULTS:
11 yeast strains with excellent performance for wine were selected,one of them( PJ16) was identified as Saccharomyces cerevisiae,respectively based on the analysis of 26SrDNA D1 / D2 sequence combination with morphological observation and biochemical and physiological characteristics. Through detection of tolerance and fermentation test,the results showed that the strain PJ16 is suited for brewing grape wine. And the concentrations of its aroma components produced by the strain PJ16,including hexyl alcohol,1-nonyl alcohol,2-Nonyl alcohol,nonyl aldehyde,benzaldehyde,ethyl acetate,isoamyl acetate,isoamyl acid ethyl ester,ethyl
lactate,acetophenone,benzothiazole and 2-acetyl furan,2-methyl tetrahydrothiophene-3-ketone and beta turkic ketone,were much higher than those of the control group,suggesting that the strain PJ16 had excellent characteristics for wine-making.
