Effects of cofermentation and sequential inoculation of Saccharomyces bayanus and Torulaspora delbruckii on durian wine composition

Abstract

Summary 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.

Effects of Different Inoculation Regimes of Torulaspora delbrueckii and Oenococcus oeni on Fermentation Kinetics and Chemical Constituents of Durian Wine

“…The early degradation in AF only (day 2 to day 7) could be caused by the biochemical metabolism related to the production of ATP and the regeneration of NAD(P) + in energy conservation (Jackowetz & Mira de Orduña, 2012). A relatively lower level of pyruvic acid (0.12 g/L) was accumulated in the S. cerevisiae EC-1118 control than in the T. delbrueckii Biodiva control (0.25 g/L), which agrees with our previous results (Lu et al, 2015). In addition, pyruvic acid could be metabolised by S. cerevisiae into acetaldehyde and further to ethanol (Wang et al, 2015 Fig.…”

“…Previous studies have reported that T. delbrueckii possessed good fermentation efficiencies with residual sugar levels of less than 2 g/L and produced comparable levels of ethanol to S. cerevisiae when fermented at 20°C (Lu et al, 2015(Lu et al, , 2016a. Further, T. delbrueckii showed a better capacity for producing higher alcohols and ethyl esters, which could contribute to the fruity notes and aroma complexity of the wines (Lu et al, 2016a).…”

Contribution of a BrazilianTorulaspora delbrueckiiisolate and a commercialSaccharomyces cerevisiaeto the aroma profile and sensory characteristics of Moscato Branco wines

“…The analysis of aromatic compounds showed that independent of yeast strain, the total concentration of higher alcohols was below the 300 g/L reported by several authors as a limit below which higher alcohols contribute positively to wine aromatic complexity (Guth and Sies ). Despite it, wines prepared from T. delbrueckii and mixed cultures showed a lower overall higher alcohol concentration corroborating the results reported by Rojas et al (), Azzolini et al () and Lu et al (). As previously reported by Azzolini et al () and Lu et al () using other strains of T. delbrueckii, wines fermented with TPI‐4 exhibited the highest concentration of 2‐phenylethanol, the only higher alcohol considered to be aromatically positive.…”

Effects of Different Yeasts on Physicochemical and Oenological Properties of Red Dragon Fruit Wine Fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Lachancea thermotolerans

“…Volatile compounds were analysed using a headspace solid-phase microextraction (SPME) method coupled with gas chromatography-mass spectrometer and flame ionization detector (GC-MS/FID), as reported by Lu et al [12]. Liquid juice or wine samples were centrifuged, and the pH was adjusted to 2.5 by 1 M HCl, and a 5 mL sample was sealed in a 20-mL vial with a septum lined with polytetrafluoroethylene (PTFE).…”