Species with data from:

Nurgel, C.; Erten, H.; Canbas, A.; Cabaroglu, T.; Selli, S., Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape, J. Inst. Brew., 2002, 108, 1, 68-72, https://doi.org/10.1002/j.2050-0416.2002.tb00126.x .

22 matching species were found.

For each matching species the following will be displayed:

• Chemical name
• Chemical formula
• Structure image (if available)

Click on the name to see more data.

1. Phenylethyl Alcohol (C₈H₁₀O)
   
2. 1-Butanol, 3-methyl- (C₅H₁₂O)
   
3. 1-Butanol (C₄H₁₀O)
   
4. Benzyl alcohol (C₇H₈O)
   
5. 1-Pentanol (C₅H₁₂O)
   
6. Hexanoic acid (C₆H₁₂O₂)
   
7. Hexanoic acid, ethyl ester (C₈H₁₆O₂)
   
8. 1-Propanol, 2-methyl- (C₄H₁₀O)
   
9. Butanoic acid (C₄H₈O₂)
   
10. Octanoic acid (C₈H₁₆O₂)
    
11. Acetic acid, hexyl ester (C₈H₁₆O₂)
    
12. Octanoic acid, ethyl ester (C₁₀H₂₀O₂)
    
13. Acetoin (C₄H₈O₂)
    
14. 1-Butanol, 3-methyl-, acetate (C₇H₁₄O₂)
    
15. Tetradecanoic acid (C₁₄H₂₈O₂)
    
16. 2-Methoxy-4-vinylphenol (C₉H₁₀O₂)
    
17. Dodecanoic acid (C₁₂H₂₄O₂)
    
18. Acetic acid, 2-phenylethyl ester (C₁₀H₁₂O₂)
    
19. Decanoic acid, ethyl ester (C₁₂H₂₄O₂)
    
20. Propanoic acid, 2-hydroxy-, ethyl ester (C₅H₁₀O₃)
    
21. 2,3-Butanediol (C₄H₁₀O₂)
    
22. 4-vinylphenol (C₈H₈O)