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Food Sci Nutr

Title:		Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines
Author(s):		Sanoppa K; Huang TC; Wu MC;
Address:		Department of Food Science National Pingtung University of Science and Technology Pingtung Taiwan. Department of Biological Science and Technology National Pingtung University of Science and Technology Pingtung Taiwan
Journal Title:		Food Sci Nutr
Year:		2019
Volume:		20190805
Issue:		9
Page Number:		2817 - 2826
DOI:		10.1002/fsn3.1076
ISSN/ISBN:		2048-7177 (Print) 2048-7177 (Electronic) 2048-7177 (Linking)
Abstract:		"This study investigated the effects of monocultures of Saccharomyces cerevisiae and Torulaspora delbrueckii as well as simultaneous and sequential cultures of S. cerevisiae and T. delbrueckii on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in longan wines. The main amino acids in all the fermentations were glutamic acid, arginine, alanine, leucine, proline, and GABA. The main volatile compounds in longan wines were ethanol, isoamyl alcohol, isobutanol, 2-phenylethanol, isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and ethyl acetate, which can contribute more desired aroma compounds in wines. Among the four treatments, the longan wine fermented with the simultaneous culture produced the highest total volatile aroma content (345.26 mg/L). The simultaneous culture also had a better ability to generate a high level of the main volatile compounds in longan wines and also could achieve a noticeable intensity of floral and fruity aromas of wine as evaluated by calculation of the odor activity values"
Keywords:		Saccharomyces cerevisiae Torulaspora delbrueckii odor activity values sequential simultaneous;
Notes:		"PubMed-not-MEDLINESanoppa, Kanokchan Huang, Tzou-Chi Wu, Ming-Chang eng 2019/10/02 Food Sci Nutr. 2019 Aug 5; 7(9):2817-2826. doi: 10.1002/fsn3.1076. eCollection 2019 Sep"