Related Experiment Video
Updated: Mar 22, 2026
07:34
Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
Published on: December 1, 2023
1.3K
Induction of simultaneous and sequential malolactic fermentation in durian wine
Fransisca Taniasuri1, Pin-Rou Lee1, Shao-Quan Liu2
1Food Science and Technology Programme, Department of Chemistry, 3 Science Drive 3, National University of Singapore, 117543, Singapore.
International Journal of Food Microbiology
|April 23, 2016
Summary
Malolactic fermentation (MLF) by Oenococcus oeni impacts durian wine aroma. Simultaneous or sequential MLF modulates volatile compounds, enhancing wine complexity without negatively affecting yeast fermentation.
Area of Science:
- Enology
- Food Microbiology
- Fermentation Science
Background:
- Durian wine's aroma profile is complex and influenced by fermentation.
- Malolactic fermentation (MLF) is a secondary fermentation crucial for wine quality.
- The impact of MLF strategies on durian wine's unique characteristics is largely unexplored.
Purpose of the Study:
- To investigate the effects of Oenococcus oeni induced MLF on durian wine fermentation performance.
- To analyze how simultaneous versus sequential inoculation strategies influence durian wine's aroma compound profile.
- To determine MLF's role in modulating volatile compounds and overall wine quality.
Main Methods:
- Comparative study of simultaneous and sequential inoculation of Oenococcus oeni with Saccharomyces cerevisiae.
- Monitoring of fermentation kinetics and organic acid profiles.
- Analysis of volatile aroma compounds, including esters, higher alcohols, volatile fatty acids, terpenes, and sulphur compounds.
Main Results:
- Simultaneous MLF did not impede Saccharomyces cerevisiae growth or fermentation kinetics.
- MLF, irrespective of inoculation strategy, increased fermentation-derived volatiles like esters and terpenes.
- Sequential MLF proved more effective in reducing acetaldehyde compared to simultaneous MLF.
Conclusions:
- Malolactic fermentation is a viable strategy for enhancing the aroma complexity of durian wine.
- Both simultaneous and sequential MLF can modulate the volatile profile, offering distinct aromatic contributions.
- MLF presents a novel approach to fine-tune durian wine characteristics.
Related Concept Videos
01:25Microbes in Beverage Production
16
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
16
01:25Production of Organic Acids
10
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
10
01:27Microbes in the Production of Fermented Foods
2
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
2
01:29Microbes in Food Production
21
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
21
01:23Microbial Fermentation
1.9K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.9K
01:29Fermentation
132.8K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
132.8K