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Impact of commercial yeast strains on wine fermentation and formation of metabolites of yellow passion fruit (Passiflora edulis Sims F. flavicarpa Degner)

Srisamatthakarn, Pattharaporn ; Rauhut, Doris ; Brückner, Hans


Originalveröffentlichung: (2010) Asian Journal of Food and Agro-Industry, 2010, 3(02), 282-292
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URN: urn:nbn:de:hebis:26-opus-79475
URL: http://geb.uni-giessen.de/geb/volltexte/2011/7947/

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Freie Schlagwörter (Englisch): yeast strains , metabolites , yellow passion fruit , Passiflora edulis Sims f. flavicarpa Degner , Saccharomyces , Thailand
Universität Justus-Liebig-Universität Gießen
Institut: Section of Microbiology and Biochemistry of the Geisenheim Research Centre
Fachgebiet 1: IFZ Interdisziplinäres Forschungszentrum für Umweltsicherung
Fachgebiet 2: Agrarwissenschaften, Ökotrophologie und Umweltmanagement fachübergreifend
DDC-Sachgruppe: Landwirtschaft
Dokumentart: Aufsatz
Sprache: Englisch
Erstellungsjahr: 2010
Publikationsdatum: 23.08.2011
Kurzfassung auf Englisch: Juice of yellow passion fruit (YPF) was fermented with different commercial yeast strains of
Saccharomyces. This research aimed to investigate the impact of one commercial strain of
Saccharomyces bayanus (Strain A) and two strains of Saccharomyces cerevisiae (Strain B and
C) on the fermentation kinetics and formation of metabolites produced by wine yeast in YPF
wines. The results showed that most parameters were significantly different depending on the
yeast strain used. The YPF wine fermented with the A and B strain showed the most diverse
fermentation parameters and produced significantly higher concentrations of fatty acid ethyl
esters, which contribute to very pleasant odours of various fruity notes in YPF wine. However,
the B strain also produced high concentrations of acetaldehyde, acetic acid and acetic acid
esters in YPF wines. The C strain developed the highest amounts of lactic acid. This strain also
produced larger concentrations of keto acids, principally pyruvate and α-ketoglutarate, which
have implications for wine stability and quality due to their abilities to bind sulphur dioxide.