Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

@inproceedings{Lee2013ManipulationOV,
  title={Manipulation of volatile compound transformation in durian wine by nitrogen supplementation},
  author={Pin-Rou Lee and Mingzhan Toh and Bin Yu and Philip D. Curran and Shao-Quan Liu},
  year={2013}
}
Summary This study evaluated the impact of added diammonium phosphate (DAP) and a L-leucine-L-phenylalanine mixture (Leu+Phe) on durian wine fermentation by Saccharomyces cerevisiae var. bayanus EC-1118. Changes in yeast cell population, oBrix, sugars, organic acids and pH were similar in all fermentations, regardless of nitrogen supplementation at a concentration of 150 mg N L−1. The supplementation of Leu+Phe accelerated the utilisation and reduced the formation of volatile sulphur… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-9 OF 9 CITATIONS

Induction of simultaneous and sequential malolactic fermentation in durian wine.

  • International journal of food microbiology
  • 2016
VIEW 4 EXCERPTS
CITES METHODS, BACKGROUND & RESULTS
HIGHLY INFLUENCED

Similar Papers