Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

Abstract

The changes in volatile compounds during papaya juice fermentation with three Williopsis saturnus yeasts were investigated in this study. Time-course papaya juice fermentations were carried out using three Williopsis saturnus yeasts: W. saturnus var. mrakii NCYC2251, W. saturnus var. saturnus NCYC22 and W. saturnus var. sargentensis NCYC2727. Changes in yeast cell population, Brix and pH were similar among the three yeasts, which preferentially utilised glucose over fructose while partially degrading l-malic acid. A range of volatile compounds were produced during fermentation including fatty acids, alcohols and esters with esters being the most abundant volatile compounds produced. Benzyl isothiocyanate, butyric acid, 2-ethylhexanol, benzaldehyde and b-damascenone present in the papaya juice were metabolised to trace levels during fermentation. There were significant variations among the three yeasts in their ability to produce and metabolise volatile compounds during fermentation. The study suggests that papaya juice fermentation with W. saturnus yeasts is able to result in the formation of a more complex aroma compounds.Papaya wine fermented by W. saturnus yeasts P.-R. Lee et al.

Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus

“…Other researchers have also observed the comparatively slower growth rates of Williopsis yeasts (17,18). It has been shown that the intensity of fermentation (defi ned as the average number of days elapsing between inoculation of the glucose fermentation tube and the reduction of gas volume in the insert) with W. saturnus var.…”

Impact of Amino Acid Addition on Aroma Compounds in Papaya Wine Fermented with Williopsis mrakii

“…mrakii NCYC2251 was obtained from the National Collection of Yeast Cultures (Norwich, UK) and propagated following the procedure described by Lee et al (2010). L-Leucine, L-isoleucine, L-valine, L-phenylalanine, fructose, glucose, acetic acid, citric acid, DL-malic acid and DL-tartaric acid were purchased from Sigma-Aldrich (Oakville, ON, Canada).…”

“…The preparation and fermentation of the papaya juice were based on the procedure described by Lee et al (2010). Papayas of the Sekaki cultivar were washed, juiced and centrifuged (32,140 x g for 15 min at 4°C).…”

Influence ofSaccharomyces cerevisiaeandWilliopsis saturnusvar.Mrakiion mango wine characteristics

“…W. mrakii, formerly known as Hansenula mrakii, is an efficient producer of acetate esters (Li et al, 2012). The yeast has been inoculated to improve the fruity character of Japanese sake (Inoue et al, 1997), grape wine (Erten & TAnguLer, 2010) and papaya wine (Lee et al, 2010). This research is to assess the influence of S. cerevisiae and W. mrakii as both mono-and mixedcultures on mango wine characteristics.…”