Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition
This work investigated the effects of cofermentation and sequential inoculation of Torulaspora delbrueckiiBiodiva and Saccharomyces bayanusEC‐1118 on chemical and volatile components of durian wines. Cofermentation and sequential inoculation resulted in higher production of ethanol (6.2% and 7.7% v/...
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| Veröffentlicht in: | International journal of food science & technology 2015-12, Vol.50 (12), p.2653-2663 |
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| creator | Lu, Yuyun Huang, Dejian Lee, Pin‐Rou Liu, Shao‐Quan |
| description | This work investigated the effects of cofermentation and sequential inoculation of Torulaspora delbrueckiiBiodiva and Saccharomyces bayanusEC‐1118 on chemical and volatile components of durian wines. Cofermentation and sequential inoculation resulted in higher production of ethanol (6.2% and 7.7% v/v, respectively) relative to the control (5.3% for S. bayanus and 5.8% for T. delbrueckii). Further, cofermentation and sequential inoculation produced higher amounts of acetyl esters and higher alcohols especially isoamyl alcohol and 2‐phenylethyl alcohol than monoculture fermentation. Most endogenous sulphur volatiles, especially disulphides that impart a character‐impact durian odour, declined to trace levels, but new ones such as thioesters were formed. Sulphur volatiles in the durian wines fermented by cofermentation and sequential inoculation accounted for 0.03% and 0.05% of total peak area. The study suggests that the use of S. bayanus in conjunction with non‐Saccharomyces such as T. delbrueckii may improve the aromatic intensity and complexity of durian wine. |
| doi_str_mv | 10.1111/ijfs.12937 |
| format | Article |
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Cofermentation and sequential inoculation resulted in higher production of ethanol (6.2% and 7.7% v/v, respectively) relative to the control (5.3% for S. bayanus and 5.8% for T. delbrueckii). Further, cofermentation and sequential inoculation produced higher amounts of acetyl esters and higher alcohols especially isoamyl alcohol and 2‐phenylethyl alcohol than monoculture fermentation. Most endogenous sulphur volatiles, especially disulphides that impart a character‐impact durian odour, declined to trace levels, but new ones such as thioesters were formed. Sulphur volatiles in the durian wines fermented by cofermentation and sequential inoculation accounted for 0.03% and 0.05% of total peak area. The study suggests that the use of S. bayanus in conjunction with non‐Saccharomyces such as T. delbrueckii may improve the aromatic intensity and complexity of durian wine.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.12937</identifier><language>eng</language><publisher>Oxford: Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</publisher><subject>Alcohols ; Cofermentation ; Complexity ; Disulfides ; durian wine ; durians ; esters ; ethanol production ; fermentation ; Inoculation ; isoamyl alcohol ; odors ; Odours ; Saccharomyces ; Saccharomyces bayanus ; sequential inoculation ; Sulfur ; Sulphur ; Torulaspora ; Torulaspora delbrueckii ; Vitaceae ; volatile compounds ; Wines</subject><ispartof>International journal of food science & technology, 2015-12, Vol.50 (12), p.2653-2663</ispartof><rights>2015 Institute of Food Science and Technology</rights><rights>International Journal of Food Science and Technology © 2015 Institute of Food Science and Technology</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.12937$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.12937$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Lu, Yuyun</creatorcontrib><creatorcontrib>Huang, Dejian</creatorcontrib><creatorcontrib>Lee, Pin‐Rou</creatorcontrib><creatorcontrib>Liu, Shao‐Quan</creatorcontrib><title>Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition</title><title>International journal of food science & technology</title><addtitle>Int J Food Sci Technol</addtitle><description>This work investigated the effects of cofermentation and sequential inoculation of Torulaspora delbrueckiiBiodiva and Saccharomyces bayanusEC‐1118 on chemical and volatile components of durian wines. Cofermentation and sequential inoculation resulted in higher production of ethanol (6.2% and 7.7% v/v, respectively) relative to the control (5.3% for S. bayanus and 5.8% for T. delbrueckii). Further, cofermentation and sequential inoculation produced higher amounts of acetyl esters and higher alcohols especially isoamyl alcohol and 2‐phenylethyl alcohol than monoculture fermentation. Most endogenous sulphur volatiles, especially disulphides that impart a character‐impact durian odour, declined to trace levels, but new ones such as thioesters were formed. Sulphur volatiles in the durian wines fermented by cofermentation and sequential inoculation accounted for 0.03% and 0.05% of total peak area. The study suggests that the use of S. bayanus in conjunction with non‐Saccharomyces such as T. delbrueckii may improve the aromatic intensity and complexity of durian wine.</description><subject>Alcohols</subject><subject>Cofermentation</subject><subject>Complexity</subject><subject>Disulfides</subject><subject>durian wine</subject><subject>durians</subject><subject>esters</subject><subject>ethanol production</subject><subject>fermentation</subject><subject>Inoculation</subject><subject>isoamyl alcohol</subject><subject>odors</subject><subject>Odours</subject><subject>Saccharomyces</subject><subject>Saccharomyces bayanus</subject><subject>sequential inoculation</subject><subject>Sulfur</subject><subject>Sulphur</subject><subject>Torulaspora</subject><subject>Torulaspora delbrueckii</subject><subject>Vitaceae</subject><subject>volatile compounds</subject><subject>Wines</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><recordid>eNqFkcFu1DAURSMEEkNh0x8gEhs2Ke_Fcews0agtraawmFZ0Z71xbPA0iQc7UZl1f7yeCWLBBm9s2ec86-pm2SnCGab1yW1tPMOyYeJFtkBW86KsS3yZLaDhUPCqZK-zNzFuAaBkolpkT-fWGj3G3Ntce2tCb4aRRueHnIY2j-bXlC4cdbkbvJ66-SnBa9L6JwXf77WJ-Yb2NEzx6Nz6kLi484Hy1nSbMOkH5_KktVNwNOSPbjDps37nozuMe5u9stRF8-7PfpLdXZzfLr8Uq2-XV8vPq8JWNYiCJErUsqobbHUryTQCpUbgnKHQZcuQka4abbRtjGEpl7St1YJQmIbbDTvJPs5zd8GnWHFUvYvadB0Nxk9RoQSopGgk_z8qJHCUEkRCP_yDbv0UhhQkUVxwECDKROFMPbrO7NUuuJ7CXiGoQ2_q0Js69qauri_Wx1NyitlxcTS__zoUHlQtmODq-9dLJeDmfnV9s1bLxL-feUte0Y_gorpbl4A1AEKDpWDPST6o4g</recordid><startdate>201512</startdate><enddate>201512</enddate><creator>Lu, Yuyun</creator><creator>Huang, Dejian</creator><creator>Lee, Pin‐Rou</creator><creator>Liu, Shao‐Quan</creator><general>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>M7N</scope></search><sort><creationdate>201512</creationdate><title>Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition</title><author>Lu, Yuyun ; Huang, Dejian ; Lee, Pin‐Rou ; Liu, Shao‐Quan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f4607-a8181c84691dcd8ae9718c1055317c2d313ac49cecf9ee3ffe8fdfc7a17e95fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Alcohols</topic><topic>Cofermentation</topic><topic>Complexity</topic><topic>Disulfides</topic><topic>durian wine</topic><topic>durians</topic><topic>esters</topic><topic>ethanol production</topic><topic>fermentation</topic><topic>Inoculation</topic><topic>isoamyl alcohol</topic><topic>odors</topic><topic>Odours</topic><topic>Saccharomyces</topic><topic>Saccharomyces bayanus</topic><topic>sequential inoculation</topic><topic>Sulfur</topic><topic>Sulphur</topic><topic>Torulaspora</topic><topic>Torulaspora delbrueckii</topic><topic>Vitaceae</topic><topic>volatile compounds</topic><topic>Wines</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lu, Yuyun</creatorcontrib><creatorcontrib>Huang, Dejian</creatorcontrib><creatorcontrib>Lee, Pin‐Rou</creatorcontrib><creatorcontrib>Liu, Shao‐Quan</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lu, Yuyun</au><au>Huang, Dejian</au><au>Lee, Pin‐Rou</au><au>Liu, Shao‐Quan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition</atitle><jtitle>International journal of food science & technology</jtitle><addtitle>Int J Food Sci Technol</addtitle><date>2015-12</date><risdate>2015</risdate><volume>50</volume><issue>12</issue><spage>2653</spage><epage>2663</epage><pages>2653-2663</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>This work investigated the effects of cofermentation and sequential inoculation of Torulaspora delbrueckiiBiodiva and Saccharomyces bayanusEC‐1118 on chemical and volatile components of durian wines. Cofermentation and sequential inoculation resulted in higher production of ethanol (6.2% and 7.7% v/v, respectively) relative to the control (5.3% for S. bayanus and 5.8% for T. delbrueckii). Further, cofermentation and sequential inoculation produced higher amounts of acetyl esters and higher alcohols especially isoamyl alcohol and 2‐phenylethyl alcohol than monoculture fermentation. Most endogenous sulphur volatiles, especially disulphides that impart a character‐impact durian odour, declined to trace levels, but new ones such as thioesters were formed. Sulphur volatiles in the durian wines fermented by cofermentation and sequential inoculation accounted for 0.03% and 0.05% of total peak area. The study suggests that the use of S. bayanus in conjunction with non‐Saccharomyces such as T. delbrueckii may improve the aromatic intensity and complexity of durian wine.</abstract><cop>Oxford</cop><pub>Published for the Institute of Food Science and Technology (U.K.) by Blackwell Scientific Publications</pub><doi>10.1111/ijfs.12937</doi><tpages>11</tpages></addata></record> |
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| subjects | Alcohols Cofermentation Complexity Disulfides durian wine durians esters ethanol production fermentation Inoculation isoamyl alcohol odors Odours Saccharomyces Saccharomyces bayanus sequential inoculation Sulfur Sulphur Torulaspora Torulaspora delbrueckii Vitaceae volatile compounds Wines |
| title | Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition |
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