Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/37910
Title: Modulation of Papaya Wine Flavour Compound Formation by Yeasts
Authors: LEE PIN ROU
Keywords: fermentation, multistarters, papaya wine, Saccharomyces, volatiles, Williopsis
Issue Date: 6-Dec-2012
Source: LEE PIN ROU (2012-12-06). Modulation of Papaya Wine Flavour Compound Formation by Yeasts. ScholarBank@NUS Repository.
Abstract: This project assessed the biotransformation of volatile and non-volatile papaya constituents with monocultures and multistarters of Saccharomyces cerevisiae and Williopsis saturnus in view of developing papaya wine as a potential new tropical fruit wine. A range of volatile compounds were produced during fermentation including fatty acids, alcohols, aldehydes, esters and terpenoids, while volatiles initially present in the papaya juice were metabolised to trace levels during fermentation. S. cerevisiae was the main producer for alcohols, ethyl esters, fatty acids and terpenoids, while W. saturnus produced high levels of acetate esters. The concentrations of these acetate esters were further modified through supplementation of fusel oil or selected amino acids. Simultaneous fermentation of S. cerevisiae and W. saturnus produced papaya wine with a wider range of volatile compounds than the pure cultures. With a sufficiently high population of S. cerevisiae, sequential fermentation of W. saturnus and S. cerevisiae enabled the persistence of both yeasts and maximised their contributions to the final wine flavour. These findings suggest that papaya juice fermentation by pure and multistarters of yeasts can be effective in manipulating yeast succession and modulating the volatile composition of papaya wine.
URI: http://scholarbank.nus.edu.sg/handle/10635/37910
Appears in Collections:Ph.D Theses (Open)

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