Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts. (1st June 2015)

• Record Type: Journal Article
• Authors: Lu, Yuyun; Huang, Dejian; Lee, Pin‐Rou; Liu, Shao‐Quan
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 5(2016)
• Page Start: 1511
• Page End: 1521
• Publication Date: 2015-06-01
• Subjects: non‐Saccharomyces -- durian wine -- fermentation -- flavor -- sulfur compounds; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7253
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Chemical compositions of durian wines fermented with Metschnikowia pulcherrima Flavia, Torulaspora delbrueckii Biodiva, Pichia kluyveri FrootZen and Kluyveromyces thermotolerans Concerto were investigated. RESULTS: Sucrose was not utilized by M. pulcherrima and P. kluyveri, resulting in little formation of ethanol (0.3–0.5%, v/v), while about 7% ethanol was produced by the other two yeasts. Volatiles such as esters and sulfur‐containing compounds were synthesized or catabolized and distinctive differences existed among yeasts. Larger amounts of higher alcohols and ethyl esters were detected in wines fermented by T. delbrueckii and K. thermotolerans, whereas M. pulcherrima and P. kluyveri produced more acetate esters such as ethyl acetate (1034.43 and 131.05 mg L −1 respectively) and isoamyl acetate (0.56 and 27.68 mg L −1 respectively). Most endogenous sulfur volatiles such as disulfides declined to trace levels, but new ones such as thioesters were formed. Sulfur volatiles in wines fermented by T. delbrueckii accounted for 0.20% relative peak area (RPA), followed by K. thermotolerans (0.23% RPA), P. kluyveri (1.43% RPA) and M. pulcherrima (4.16% RPA). CONCLUSION: 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. Copyright © 2015 Society of Chemical Industry