Influence of the fermentation yeast strain on the composition of wine spirits

Lurton, L.; Snakkers, Guillaume; Roulland, Claudie; Galy, Bernard; Versavaud, Alain

doi:10.1002/jsfa.2740670410

Cited by 57 publications

(46 citation statements)

References 9 publications

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“…A good balance among volatile compounds is essential to produce a high quality sugar cane spirit or "cachaça" (1). Thus, many studies evaluated the influence of yeast strains in the formation of flavour compounds in different alcoholic beverages such as wine, beer, whisky, cognac and rum (6,12,13,15,16,25). These studies suggest that the differences in the flavour components are attributed mainly to the yeast strains.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Dato¹,

Pizauro²,

Mutton³

2005

Braz. J. Microbiol.

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The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal -SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality "cachaça".

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Section: Introductionmentioning

confidence: 99%

Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Dato¹,

Pizauro²,

Mutton³

2005

Braz. J. Microbiol.

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“…Like other spirits, cachaça is mainly characterized organolepticaly by the presence of other minor components such as higher alcohols, esters, carboxylic acids and carbonilic compounds, which are important for the taste and flavor of spirits 4,5 . These compounds are formed from carbohydrates and amino acids during amino acid biosynthesis and catabolism, respectively 6 .…”

Section: Introductionmentioning

confidence: 99%

Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit

Boscolo¹,

Bezerra²,

Cardoso³

et al. 2000

J. Braz. Chem. Soc.

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A presença de 51 compostos voláteis, entre álcoois e ésteres, em aguardentes de cana (cachaça) foi investigada por cromatografia gasosa de alta resolução. Os seguintes compostos foram identificados e quantificados: metanol, 1,4-butanodiol, álcool 2-feniletílico, álcool amílico, álcool cetílico, álcool cinâmico, n-decanol, geraniol, álcool isoamílico, isobutanol, mentol, n-butanol, ndodecanol, n-propanol, n-tetradecanol, propionato de amila, acetato de etila, benzoato de etila, heptanoato de etila, valerato de isoamila, propionato de metila, butirato de propila. O teor médio de álcoois superiores (262 mg/ 100 mL de álcool anidro a.a.) e o teor médio de ésteres (24 mg/100 mL a.a.) em cachaças são menores que os encontrados em outros destilados. O teor médio de metanol em cachaças, (6 mg/100 mL a.a.) é o mesmo que o encontrado em rum e menor em relação ao encontrado em destilados de uva. Com relação aos compostos analisados, não foram observadas diferenças significativas no perfil químico qualitativo das cachaças analisadas.The presence of 51 volatile compounds, among alcohols and esters in Brazilian sugar-cane spirit (cachaça), were investigated by high-resolution gas chromatography (HRGC). The following alcohols and esters were identified and quantified: methanol, 1,4-butanodiol, 2-phenylethyl alcohol, amyl alcohol, cetyl alcohol, cynamic alcohol, n-decanol, geraniol, isoamyl alcohol, isobutanol, menthol, n-butanol, n-dodecanol, n-propanol, n-tetradecanol, amyl propionate, ethyl acetate, ethyl benzoate, ethyl heptanoate, isoamyl valerate, methyl propionate, propyl butyrate. The average higher alcohols content (262 mg/100 mL in anhydrous alcohol a.a.) and total esters content (24 mg/ 100 mL a.a.) in cachaças, are smaller than in other spirits. The average methanol content in cachaças (6 mg/100 mL a.a.) is the same as in rum, but smaller than in wine spirit. No qualitative differences of chemical profile among cachaças have been observed.

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“…The microbial process of must fermentation has been the subject of numerous studies (for a review see Fleet and Heard 1993). In addition, the dynamics of the S. cerevisiae strains during spontaneous alcoholic fermentation contribute to the chemical composition and sensory qualities of the resulting wine (Lurton et al 1995).…”

Section: Introductionmentioning

confidence: 99%

Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years

Sabate

Cano

Querol

et al. 1998

Letters in Applied Microbiology

104

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An ecological study of Saccharomyces cerevisiae strains in spontaneous alcoholic fermentation has been conducted in the same winery for two consecutive years (1994 and 1995). Yeast cells were identified and characterized using mitochondrial DNA restriction analysis. Although a great diversity of wild strains was observed, a sequential substitution of S. cerevisiae strains during the different phases of fermentation was detected. Furthermore, the most frequent strains were encountered in both years, and the dynamic populations were not influenced by climatic conditions. Finally, the RsaI restriction enzyme produced a species‐specific pattern which allowed the identification of all the isolates as S. cerevisiae.

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Influence of the fermentation yeast strain on the composition of wine spirits

Cited by 57 publications

References 9 publications

Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Identification and dosage by HRGC of minor alcohols and esters in Brazilian sugar-cane spirit

Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years

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