Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Abstract

<jats:p>Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with Saccharomyces cerevisiae. Obtained brandies were analysed using gas chromatography–flame ionization detector (GC–FID), solid phase microextraction–gas chromatography–mass spectrometry (SPME–GC–MS) and sensorially. In our study, brandies produced from musts fermented by S. bayanus demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non-Saccharomyces yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, (E)-β-fanesene, (Z,E)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that S. bayanus is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by S. bayanus obtained the highest average range for “overall note” parameter in sensory analysis.</jats:p>

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

“…In the course of yeast fermentation, they impart characteristic features to food and beverages. In addition to the two main yeast-derived metabolites, ethyl alcohol and carbon dioxide, smaller amounts of VOCs are formed [ 34 ]. They possess low polarity and high vapor pressure.…”

“…They can also be released from non-volatile precursors in foods and as a result of microbial metabolism [ 111 ]. Some volatiles are already present in plant-derived materials that are then subjected to microbial fermentation [ 34 ]. Others are formed by the activity of microorganisms with the ability to perform reactions, resulting in the synthesis or release of desired compounds [ 112 ].…”

“…Non- Saccharomyces yeasts are considered to have several beneficial effects, including limiting or enhancing target post-fermentation metabolites present in the final product (for example, to reduce alcohol content). They also have the ability to maintain a good fermentation rate in environments with high sugar concentrations [ 34 ]. An interesting study was performed by Englezos and co-workers on the non- Saccharomyces species Starmerella bacillaris as a potential co-culture yeast for mixed cultures with S. cerevisiae .…”

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums

“…Analysis of volatile compounds was performed using gas chromatography with mass spectrometry [1,6]. We suspended 0.05 mg of 4-methyl-2-pentanol/L and 0.5 µg of ethyl nonanoate, (Sigma-Aldrich, St. Louis, MO, USA) in 1 mL saturated saline and that solution was used as an internal standard.…”

“…Saccharomyces yeast could produce various volatile compounds-esters, especially ethyl acetate, diethyl succinate, ethyl caproate, ethyl caprylate, methyl anthranilate, aldehydes, ketones, and terpenes, e.g., linalool, linalool oxide, guaiacol, β-ionone, and citral. It also provides high sensory quality of alcoholic beverages [1,6].…”