Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation
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- 作者：Yuyun Lua ; Jian-Yong Chuaa ; Dejian Huanga ; b ; Pin-Rou Leec ; Shao-Quan Liua ; b ; chmlsq@nus.edu.sg" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acetic acid (PubChem CID ; 176) ; Malic acid (PubChem CID ; 525) ; Lactic acid (PubChem CID ; 612) ; Ethyl lactate (PubChem CID ; 7344) ; Ethyl octanoate (PubChem CID ; 7799) ; Ethyl decanoate (PubChem CID ; 8048) ; Ethyl acetate (PubChem CID ; 8857) ; Isoamyl acetate (PubChem CID ; 31276) ; Isoamyl alcohol (PubChem CID ; 31260) ; 2-Phenylethyl alcohol (PubChem CID ; 6054)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：209-218
- 全文大小：598 K
文摘
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O. oeni strains were co-inoculated with Torulaspora delbrueckii in durian wine.
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O. oeni caused early death of T. delbrueckii.
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O. oeni significantly affected some organic acid metabolism.
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Malolactic fermentation altered volatile profiles in durian wine.