Mechanism of major congener formation in alcoholic grain fermentations

Reazin, George H.; Scales, Harry.; Andreasen, Arthur A

doi:10.1021/jf60170a002

Cited by 40 publications

(28 citation statements)

References 9 publications

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“…The quality and the type of inoculum that is used are very important, since different microorganisms will produce many secondary components in different proportions (22). Thus, inoculum is sometimes considered more important than the raw material used in the fermentation process (19,22).…”

Section: Resultsmentioning

confidence: 99%

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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: Resultsmentioning

confidence: 99%

“…Thus, inoculum is sometimes considered more important than the raw material used in the fermentation process (19,22).…”

Section: Resultsmentioning

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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“…35 Increasing amounts of 2-phenylethanol were also detected, originating from phenylalanine via the Ehrlich pathway. 36 Model fermentation of Riesling showed that a second fermentation leads to increasing amounts of some monoterpene alcohols and linalool oxides.…”

Section: ' Discussionmentioning

confidence: 99%

Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines

Ganss

Kirsch

Winterhalter

et al. 2011

J. Agric. Food Chem.

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Aroma changes in Chardonnay and Riesling base wines caused by the second fermentation were investigated by a targeted component analysis: A stable isotope dilution approach using headspace solid phase microextraction coupled online to gas chromatography mass spectrometry (HS-SPME-GC-MS) was applied to quantify 37 compounds relevant for sparkling wine aroma. In an enrichment experiment, glycosylated precursors isolated from one Chardonnay and one Riesling base wine were used to double the original amount in these base wines. Along with increased concentrations of precursor-derived volatiles after the second fermentation, descriptive sensory evaluation revealed an enhancement of fruity aroma impressions reminiscent of, for example, peach or cantaloupe. Except for benzyl alcohol, linalool, and 3-methylpentanol, no quantitative 2-fold increase of volatiles was found with a 2-fold increase in precursor concentration, as other metabolic pathways seem to interfere with aroma formation from glycosides.

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“…However, a number of intermediates and minor products of the reaction are formed that are significant to flavor. Reineccius et al (1972) have shown that while 1.3 g (per 100 g beans) of reducing sugars and amino acids (total) were reacted during the roasting of cocoa beans, only 0.9 mg of pyrazines were formed. Thus, about 0.07 percent of the reactants were transformed into pyrazines, while the remainder of the reactants went into other products.…”

Section: Nonenzymatic Browningmentioning

confidence: 99%

“…Alcohols may arise via primary metabolic activity of a microorganism (e.g., ethanol) or by reduction of a carbonyl to the corresponding alcohol. Reazin et al (1970) have outlined metabolic pathways leading to the major congeners during grain fermentation (Fig. 3-14).…”

Section: Alcoholsmentioning

confidence: 99%

Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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Mechanism of major congener formation in alcoholic grain fermentations

Cited by 40 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"

Aroma Changes due to Second Fermentation and Glycosylated Precursors in Chardonnay and Riesling Sparkling Wines

Flavor Chemistry

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