Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Abstract

Saccharomyces cerevisiae is commonly used for the production of alcoholic beverages, including cider. In this study, we examined indigenous S. cerevisiae and S. uvarum strains, both species commonly found in cider from Hardanger (Norway), for their strain-specific abilities to produce volatile and non-volatile compounds. Small-scale fermentation of apple juice with 20 Saccharomyces strains was performed to evaluate their aroma-producing potential as a function of amino acids (AAs) and other physicochemical parameters under the same experimental conditions. After fermentation, sugars, organic acids, AAs, and biogenic amines (BAs) were quantified using the HPLC–UV/RI system. A new analytical method was developed for the simultaneous determination of nineteen AAs and four BAs in a single run using HPLC–UV with prior sample derivatization. Volatile compounds were determined using HS-SPME-GC-MS. Based on 54 parameters and after the removal of outliers, the nineteen strains were classified into four groups. In addition, we used PLS regression to establish a relationship between aroma compounds and predictor variables (AAs, BAs, organic acids, sugars, hydrogen sulfide (H2S) production, CO2 release) of all 19 strains tested. The results of the VIP show that the main predictor variables affecting the aroma compounds produced by the selected yeasts are 16, belonging mainly to AAs.

Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus

“…Yeasts produce 4-vinyl phenol (4VP) and 4-vinyl guaiacol (4VG) via the decarboxylation of hydroxycinnamic acids. Since apple juice is rich in precursor cinnamic acids, in cider the concentrations of 4VP and 4VG can reach high levels, considerably impacting the organoleptic quality [36]. Indeed, data demonstrated rather high concentrations of 4VP and 4VG for S. cerevisiae, exceeding the odor threshold.…”

Aromatic Characterization of Graševina Wines from Slavonia and Podunavlje Sub-Regions

“…Selected volatile organic compounds (VOCs) were determined in the wine samples using an automated robotic system for solid-phase micro-extraction (SPME) in headspace (HS) and injected into a gas chromatograph coupled with a mass spectrometric detector (GC-MS). Esters, C6 alcohols, and volatile phenols were analyzed using two methods adapted from a previously published protocol [8,9]. Samples were extracted by headspace Solid Phase Micro-Extraction (HS-SPME) using an SPME fiber assembly (50/30 µm DVB/CAR/PDMS, Stableflex, 24 Ga, Autosampler, Gray (Supelco, St. Louis, MO, USA).…”

Volatilomics of Fruit Wines

“…The yeast species and strains used for fermentation have a huge impact on the volatile compound profile of wines and ciders [ 88 , 91 , 106 , 107 ]. The strains of the species Saccharomyces cerevisiae (Johannisberg Riesling and Steinberg) have been demonstrated to influence the profile of volatile compounds in apple wines.…”

“…There is a considerable degree of diversity within a given species of yeast in its ability to synthesise compounds that influence cider aroma, and this depends on the strain used. Cesnik et al [ 106 ] employed 14 strains of Saccharomyces uvarum and 6 strains of Saccharomyces cerevisiae for cider fermentation. The authors showed that, in certain instances, there were notable discrepancies in the production of volatile compounds between the two species, and, in other cases, between particular strains, even within the same species.…”

“…The S. cerevisiae strains typically produced lower amounts of ethyl isobutyrate and Z-3-hexenol but higher amounts of ethyl 2-methylbutyrate. However, the observed differences were often not statistically significant [ 106 ].…”