Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition. (30th August 2015)

• Record Type: Journal Article
• Authors: Lu, Yuyun; Huang, Dejian; Lee, Pin‐Rou; Liu, Shao‐Quan
• Is Part Of: International journal of food science & technology. Volume 50:Number 12(2015:Dec.)
• Page Start: 2653
• Page End: 2663
• Publication Date: 2015-08-30
• Subjects: Cofermentation -- durian wine -- Saccharomyces bayanus -- sequential inoculation -- Torulaspora delbrueckii; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12937
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: This work investigated the effects of cofermentation and sequential inoculation of Torulaspora delbrueckii Biodiva and Saccharomyces bayanus EC‐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 : The use of S. bayanus in conjunction with non‐ Saccharomyces such as T. delbrueckii may improve the aromatic intensity and complexity of durian wine. Most indigenous sulfur volatiles especially disulfides declined to trace levels but the peculiar durian odour still remained.