Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

Effect of Precursors on Volatile Compounds in Papaya Wine Fermented by Mixed Yeasts

The impact of the addition of fusel oil or amino acids on the volatile compounds in papaya wine fermented with a mixed culture of Saccharomyces cerevisiae var. bayanus R2 and Williopsis saturnus var. mrakii NCYC 2251 at a ratio of 1:1000 was studied. Fusel oil addition increased the fraction of alco...

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Bibliographic Details
Main Authors: Pin-Rou Lee, Irene Siew-May Chong, Bin Yu, Philip Curran, Shao-Quan Liu
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
amino acids
volatile compounds
fermentation
fusel oil
mixed culture
papaya wine
Online Access:http://hrcak.srce.hr/file/146878

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