Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐<i>Saccharomyces</i> yeasts

Lu, Yuyun; Huang, Dejian; Lee, Pin‐Rou; Shao-Quan, Liu

doi:10.1002/jsfa.7253

Cited by 56 publications

(42 citation statements)

References 32 publications

(53 reference statements)

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“…2). This agrees with previous studies, which found that S. cerevisiae EC-1118 (Taniasuri et al, 2016) and T. delbrueckii Biodiva (Lu et al, 2016a(Lu et al, , 2016b are good producers of succinic acid. A significantly higher level of succinic acid was produced in SIM (3.81 g/L) than in the two control groups (Table 1, Fig.…”

Section: Changes In Organic Acidssupporting

confidence: 93%

“…ethanethiol, 1-propanethiol) or trace levels (diethyl disulphide) ( Table 2). This agrees with previous studies (Lee et al, 2012;Lu et al, 2016aLu et al, , 2016b. The reactive thiols, such as ethanethiol and 1-propanethiol, might be oxidised to their respective disulphides by trace levels of metal ions in the fermented medium, or form non-volatile thiols by reacting with polymeric phenols (Nikolantonaki et al, 2010).…”

Section: Impact Of Inoculation Time Of Malolactic Bacteria On Volatilsupporting

confidence: 92%

“…A previous study has shown that neither yeast nor O. oeni could metabolise this acid during fermentation (Taniasuri et al, 2016). The small increases in oxalic acid in all fermentation could be released from durian pulp, not produced by yeast nor O. oeni (Lu et al, 2016a;Taniasuri et al, 2016).…”

Section: Changes In Organic Acidsmentioning

confidence: 75%

“…Previous studies have reported that T. delbrueckii possessed good fermentation efficiencies with residual sugar levels of less than 2 g/L and produced comparable levels of ethanol to S. cerevisiae when fermented at 20°C (Lu et al, 2015(Lu et al, , 2016a. Further, T. delbrueckii showed a better capacity for producing higher alcohols and ethyl esters, which could contribute to the fruity notes and aroma complexity of the wines (Lu et al, 2016a).…”

Section: Introductionmentioning

confidence: 94%

“…As DL-malic acid was used to adjust the pH of durian pulp in this work, it therefore is important to note that only L-malic acid could be metabolised by O. oeni through decarboxylation to L-lactic acid and CO 2 (Nehme et al, 2010). D-malic acid remained in the final wine, or was partially absorbed by the yeasts via passive diffusion (Chen & Liu, 2016;Lu et al, 2016aLu et al, , 2016bTaniasuri et al, 2016 Ideally, enzymatic analysis of D-and L-malic acid should be carried out to ascertain their changes. In addition, the rate of L-malic acid degradation was related to the bacterial activity, with the highest malolactic activity during day 0 to day 2 in SIM, day 5 to day 10 in SEQ 4 th and day 8 to day 14 in SEQ 7 th (Fig.…”

Section: Changes In Organic Acidsmentioning

confidence: 99%

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Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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This work evaluated the effects of inoculation time of Oenococcus oeni on the kinetics of fermentation and chemical constituents of durian wine produced using a non-Saccharomyces yeast, Torulaspora delbrueckii. The growth of T. delbrueckii in mixed-culture fermentations was significantly adversely affected by the presence of O. oeni, and the growth of malolactic bacteria was also affected by the metabolism of yeast during fermentation. The level of ethanol produced in simultaneous alcoholic and malolactic fermentation (SIM, 6.93%, v/v) was comparable to that in the Saccharomyces cerevisiae EC-1118 control (6.75%, v/v); both levels were relatively higher than that in the T. delbrueckii Biodiva control (6.39%, v/v) and the other two sequential fermentations (oenococci inoculated after four and seven days of alcoholic fermentation, SEQ 4 th , 6.34% and SEQ 7 th , 6.33% v/v respectively). The final concentrations of organic acids and esters in the mixed-culture wines were correlated with the inoculation time of O. oeni. SIM produced relatively higher levels of ethyl esters (ethyl esters of hexanoate, octanoate, decanoate and lactate) and acetate esters (ethyl acetate and isoamyl acetate) than those in SEQ 4 th , SEQ 7 th and the Biodiva control. This suggests that SIM would contribute fruity aroma properties to and modulate the mouthfeel of durian wine. The production of 3-(ethylthio)-1-propanol could compensate for the weak onion-like odour caused by the decrease in initial volatile sulphur compounds. Overall, this research suggests that SIM treatment is an effective way to produce durian wine with higher ester production.

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Section: Changes In Organic Acidssupporting

confidence: 93%

Section: Impact Of Inoculation Time Of Malolactic Bacteria On Volatilsupporting

confidence: 92%

Section: Changes In Organic Acidsmentioning

confidence: 75%

Section: Introductionmentioning

confidence: 94%

Section: Changes In Organic Acidsmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Chua

Voon

et al. 2017

SAJEV

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Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics

Zhu,

Zhang,

Wang

et al. 2024

Arch Microbiol

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Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni

Chua

Huang

et al. 2016

Appl Microbiol Biotechnol

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This work represents the first study on the biotransformation of chemical constituents of durian wine via simultaneous alcoholic fermentation (AF) and malolactic fermentation (MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production. MLF resulted in the significant degradation of malic acid with corresponding increases in pH and lactic acid. The final concentrations of acetic acid (1.29 g/L) and succinic acid (3.70 g/L) in simultaneous AF and MLF were significantly higher than that in AF (1.05 and 1.31 g/L) only. Compared with AF, simultaneous AF and MLF significantly elevated the levels of aroma compounds with higher levels of higher alcohols (isoamyl alcohol, active amyl alcohol, isobutyl alcohol, and 2-phenylethyl alcohol), acetate esters (ethyl acetate, isoamyl acetate), and ethyl esters (ethyl octanoate, ethyl dodecanoate). All the endogenous volatile sulfur compounds decreased to trace or undetectable levels at the end of fermentation. MLF accentuated the reduction of acetaldehyde and sulfides. The initially absent dipropyl disulfide was formed, then catabolized, especially in simultaneous AF and MLF. This study suggested that the simultaneous AF and MLF of non-Saccharomyces and LAB could modify the volatile compositions and potentially modulate the organoleptic properties of durian wine.

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Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts

Abstract: The findings showed that a more complex flavor could result from fermentation with different non-Saccharomyces yeasts and the typical durian odor would still remain.

Cited by 56 publications

References 32 publications

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics

Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni

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