title: Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation.
abstract: This work evaluated for the first time the chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Compared with the control (yeast only, 5.70% v/v ethanol produced), samples co-inoculated with T. delbrueckii and O. oeni PN4 improved ethanol production (6.06% v/v), which was significantly higher than samples co-inoculated with Viniflora (4.78% v/v) or Enoferm Beta (5.01% v/v). Wines co-fermented with the respective latter two oenococci contained excessive levels of ethyl acetate (>80mg/L) that were likely to affect negatively wine aroma. In addition, they led to significantly higher acetic and lactic acid production relative to PN4. O. oeni PN4 seemed to be the most suitable strain to co-inoculate with T. delbrueckii for simultaneous alcoholic and malolactic fermentation in durian wine by contributing moderately increased concentrations of higher alcohols, acetate esters and ethyl esters that would have positive sensory impacts.
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore.
authors.forename: Yuyun
authors.initials: Y
authors.lastname: Lu
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore.
authors.forename: Jian-Yong
authors.initials: JY
authors.lastname: Chua
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China.
authors.forename: Dejian
authors.initials: D
authors.lastname: Huang
authors.affiliation: Shiro Corporation Pte Ltd, 1 Senoko Avenue, Singapore 758297, Singapore.
authors.forename: Pin-Rou
authors.initials: PR
authors.lastname: Lee
authors.affiliation: Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China. Electronic address: chmlsq@nus.edu.sg.
authors.forename: Shao-Quan
authors.initials: SQ
authors.lastname: Liu
mesh_terms: D035161:Bombacaceae / Q000378:metabolism*; D004952:Esters / Q000032:analysis; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism; D056585:Oenococcus / Q000145:classification / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D055319:Torulaspora / Q000145:classification / Q000378:metabolism*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D004952:Esters; D019344:Lactic Acid
keywords: 2-Phenylethyl alcohol (PubChem CID: 6054); Acetic acid (PubChem CID: 176); Durian wine; Ethyl acetate (PubChem CID: 8857); Ethyl decanoate (PubChem CID: 8048); Ethyl lactate (PubChem CID: 7344); Ethyl octanoate (PubChem CID: 7799); Isoamyl acetate (PubChem CID: 31276); Isoamyl alcohol (PubChem CID: 31260); Lactic acid (PubChem CID: 612); Malic acid (PubChem CID: 525); Malolactic fermentation; Oenococcus oeni; Torulaspora delbrueckii