Induction of simultaneous and sequential malolactic fermentation in durian wine

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

“…This is consistent with a previous study, which showed that the growth of S. cerevisiae MERIT could be interfered with by O. oeni Viniflora in simultaneous AF and MLF in lychee wine (Chen & Liu, 2016). In contrast, a previous study showed that the presence of O. oeni C22L9 did not influence the growth of S. cerevisiae VRB and VN (Izquierdo et al, 2012), or that S. cerevisiae EC-1118 could adapt to the presence of O. oeni Viniflora (Taniasuri et al, 2016). It is important to note that the interaction between yeast and O. oeni can vary with strains; the outcome may differ even with the same strain but different matrices.…”

“…Our results are consistent with previous studies (Chen & Liu, 2016;Taniasuri et al, 2016), where the concentration of malic acid remained at 3.1 g/L or 3.8 g/L with simultaneous AF (S. cerevisiae EC-1118 or MERIT) and MLF (O. oeni Viniflora) after 28 and 20 days fermentation in durian and lychee wine respectively. 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).…”

“…The role played by the yeasts and bacterial strains and the fermentation condition would affect their compatibility in wine fermentation (Taniasuri et al, 2016). In addition, malolactic bacteria may deplete certain nutrients or survival factors required by yeasts (Alexandre et al, 2004).…”

“…Furthermore, the higher levels of acetic acid produced in SIM and SEQ (Table 1; Fig. 2) might be another reason for the early yeast cell death (Jussier et al, 2006;Taniasuri et al, 2016). Acetic acid (undissociated form) could pass through the yeast cell membrane via passive diffusion, leading to intracellular acidification by protonation and resulting in the reduction of cell biomass due to the ATP channelling pH homeostasis (Graves et al, 2007).…”

“…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.…”