The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers
Abstract
:1. Introduction
2. Results and Discussion
2.1. Changes of VSCs during Durian Wine Fermentation
2.2. Changes of Total Thiols during Durian Wine Fermentation
2.3. Interconversion of Diethyl Disulfide and Ethanethiol
2.4. Consumption of Thiols by Yeast Lees
2.5. Consumption of Thiols by Mannoprotein
3. Materials and Methods
3.1. Durian Wine Fermentation with Saccharomyces Cerevisiae EC-1118
3.2. Interconversion of Diethyl Disulfide and Ethanethiol in Modified Buffer
3.3. Detection of Volatile Sulfur Compounds
3.4. Consumption of Thiols by Yeast Lees
3.5. Consumption of Thiols by Mannoproteins
3.6. Quantification of Free Thiol
3.7. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Samples of the compounds are not available from the authors. |
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Lu, Y.; Fong, A.S.Y.L.; Chua, J.-Y.; Huang, D.; Lee, P.-R.; Liu, S.-Q. The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers. Molecules 2018, 23, 1456. https://doi.org/10.3390/molecules23061456
Lu Y, Fong ASYL, Chua J-Y, Huang D, Lee P-R, Liu S-Q. The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers. Molecules. 2018; 23(6):1456. https://doi.org/10.3390/molecules23061456
Chicago/Turabian StyleLu, Yuyun, Alicia Sarah Yoke Ling Fong, Jian-Yong Chua, Dejian Huang, Pin-Rou Lee, and Shao-Quan Liu. 2018. "The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers" Molecules 23, no. 6: 1456. https://doi.org/10.3390/molecules23061456