Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/137749
Title: FLAVOR MODULATION OF DURIAN WINE AND SULFUR COMPOUNDS METABOLISM DURING FERMENTATION
Authors: LU YUYUN
Keywords: Durian, Non-Saccharomyces, Alcoholic fermentation, Malolactic fermentaion, Volatile sulfur compounds, Transformation
Issue Date: 7-Aug-2017
Source: LU YUYUN (2017-08-07). FLAVOR MODULATION OF DURIAN WINE AND SULFUR COMPOUNDS METABOLISM DURING FERMENTATION. ScholarBank@NUS Repository.
Abstract: The study investigated the alcoholic fermentation (AF) of non-Saccharomyces yeasts, and the effect of mixed AF (non-Saccharomyces induced) and malolactic fermentation (MLF) on durian wine. Torulaspora delbrueckii Biodiva was selected from four non-Saccharomyces yeasts due to its higher production of alcohols and esters. Simultaneous inoculation (SIM) and sequential inoculation (Seq-I) of T. delbrueckii Biodiva and Saccharomyces cerevisiae EC-1118 produced more alcohols and acetyl esters. However, Seq-I of T. delbrueckii Biodiva and P. kluyveri FrootZen produced excessive ethyl acetate compared to SIM. The SIM of T. delbrueckii Biodiva and Oenococcus oeni PN4 improved sugars utilization and produced more esters than Seq-I and T. delbrueckii control. After fermentation, volatile sulfur compounds endogenous to durian were reduced to trace or even undetectable levels in durian wine. The sulfides might be converted into their corresponding thiols. The produced and the endogenous thiols were then attached to the mannoproteins of yeast lees.
URI: http://scholarbank.nus.edu.sg/handle/10635/137749
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