Lu Yuyun, Huang Dejian, Lee Pin-Rou, Liu Shao-Quan
Food Science and Technology Program, 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.
J Sci Food Agric. 2016 Mar 30;96(5):1511-21. doi: 10.1002/jsfa.7253. Epub 2015 Jun 1.
Chemical compositions of durian wines fermented with Metschnikowia pulcherrima Flavia, Torulaspora delbrueckii Biodiva, Pichia kluyveri FrootZen and Kluyveromyces thermotolerans Concerto were investigated.
Sucrose was not utilized by M. pulcherrima and P. kluyveri, resulting in little formation of ethanol (0.3-0.5%, v/v), while about 7% ethanol was produced by the other two yeasts. Volatiles such as esters and sulfur-containing compounds were synthesized or catabolized and distinctive differences existed among yeasts. Larger amounts of higher alcohols and ethyl esters were detected in wines fermented by T. delbrueckii and K. thermotolerans, whereas M. pulcherrima and P. kluyveri produced more acetate esters such as ethyl acetate (1034.43 and 131.05 mg L(-1) respectively) and isoamyl acetate (0.56 and 27.68 mg L(-1) respectively). Most endogenous sulfur volatiles such as disulfides declined to trace levels, but new ones such as thioesters were formed. Sulfur volatiles in wines fermented by T. delbrueckii accounted for 0.20% relative peak area (RPA), followed by K. thermotolerans (0.23% RPA), P. kluyveri (1.43% RPA) and M. pulcherrima (4.16% RPA).
The findings showed that a more complex flavor could result from fermentation with different non-Saccharomyces yeasts and the typical durian odor would still remain.
对用美极梅奇酵母弗拉维亚菌株、戴尔布有孢圆酵母生物多样性菌株、克鲁维毕赤酵母福乐森菌株和耐热克鲁维酵母协奏曲菌株发酵的榴莲酒的化学成分进行了研究。
美极梅奇酵母和克鲁维毕赤酵母不利用蔗糖，乙醇生成量很少（0.3 - 0.5%，v/v），而其他两种酵母产生约7%的乙醇。酯类和含硫化合物等挥发性物质被合成或分解代谢，不同酵母之间存在显著差异。在戴尔布有孢圆酵母和耐热克鲁维酵母发酵的葡萄酒中检测到大量高级醇和乙酯，而美极梅奇酵母和克鲁维毕赤酵母产生更多的醋酸酯，如乙酸乙酯（分别为1034.43和131.05 mg L(-1)）和乙酸异戊酯（分别为0.56和27.68 mg L(-1)）。大多数内源性含硫挥发性物质如二硫化物降至痕量水平，但形成了新的物质如硫酯。戴尔布有孢圆酵母发酵的葡萄酒中含硫挥发性物质占相对峰面积（RPA）的0.20%，其次是耐热克鲁维酵母（0.23% RPA）、克鲁维毕赤酵母（1.43% RPA）和美极梅奇酵母（4.16% RPA）。
研究结果表明，用不同的非酿酒酵母发酵可能会产生更复杂的风味，且榴莲的典型气味仍会保留。
