title: Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.
abstract: This study investigated the effects of temperature (20 and 30 °C) and pH (pH 3.1, 3.9) on kinetic changes of chemical constituents of the durian wine fermented with Saccharomyces cerevisiae. Temperature significantly affected growth of S. cerevisiae EC-1118 regardless of pH with a higher temperature leading to a faster cell death. The pH had a more significant effect on ethanol production than temperature with higher production at 20 °C (5.95%, v/v) and 30 °C (5.56%, v/v) at pH 3.9, relative to that at pH 3.1 (5.25 and 5.01%, v/v). However, relatively higher levels of isobutyl alcohol and isoamyl alcohol up to 64.52 ± 6.39 and 56.27 ± 3.00 mg/L, respectively, were produced at pH 3.1 than at pH 3.9 regardless of temperature. In contrast, production of esters was more affected by temperature than pH, where levels of ethyl esters (ethyl esters of octanoate, nonanoate, and decanoate) and acetate esters (ethyl acetate and isoamyl acetate) were significantly higher up to 2.13 ± 0.23 and 4.61 ± 0.22 mg/L, respectively, at 20 °C than at 30 °C. On the other hand, higher temperature improved the reduction of volatile sulfur compounds. This study illustrated that temperature control would be a more effective tool than pH in modulating the resulting aroma compound profile of durian wine.
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: Marilyn Kai Wen
authors.initials: MK
authors.lastname: Voon
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. chmlsq@nus.edu.sg.|National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215123, China. chmlsq@nus.edu.sg.
authors.forename: Shao-Quan
authors.initials: SQ
authors.lastname: Liu
mesh_terms: D000085:Acetates / Q000378:metabolism; D000438:Alcohols / Q000378:metabolism; D019149:Bioreactors; D035161:Bombacaceae / Q000378:metabolism*; D004952:Esters / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D013696:Temperature; D055549:Volatile Organic Compounds / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D000085:Acetates; D000438:Alcohols; D004952:Esters; D055549:Volatile Organic Compounds; D000431:Ethanol; C007650:ethyl acetate
keywords: Durian wine; Saccharomyces cerevisiae; Temperature; Volatiles; pH