The use of selected starter Saccharomyces cerevisiae strains to produce traditional and industrial cachaça: a comparative study

Abstract

Six Saccharomyces cerevisiae strains from cachaça fermentation were characterized for biomass, ethanol, glycerol, and acetic acid yields, as well as productivity. Three strains presenting the best fermentation parameters were selected for cachaça production. The experiments were carried out in an industrial distillery that distills this beverage in a stainless steel column, and in a traditional distillery that uses copper alembic for distillation. The permanence of the selected strains was studied by restriction fragment analysis of mitochondrial DNA. Strains UFMG-A1007 and UFMG-A2097 were prevalent in the vats during the 5 days of the fermentation period. Non-Saccharomyces strains were isolated during the entire fermentation period. In general, the cachaças produced in the stainless steel column had the highest concentrations of volatile acidity, acetaldehyde, esters, and higher alcohols. Both cachaças did not differ statistically in aroma, taste, and overall impression. The use of these indigenous S. cerevisiae strains as starter ferment could improve the sensory attributes of both industrial and traditional cachaças.

Production and Characterization of a New Sweet Sorghum Distilled Beverage

“…The only significant difference was found for the combination of BRS 508 with S. cerevisiae that presented Y p/s of 0.49 g/g ( Table 2). The found Y p/s for BRS 506 and BRS 508 genotypes with S. cerevisiae or mixed inocula was higher than those reported when using sugarcane and different S. cerevisiae strains (Gomes et al 2007;Marini et al 2009;Silva et al 2009). Furthermore, the sweet sorghum with S. cerevisiae, for both tested genotypes, showed higher Y p/s than sugarcane fermentation with the same yeast (Duarte et al 2010a).…”

Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia

“…The use of commercial strains in the industrial production of traditional beverages from Latin America is a common practice to ensure fast and reproducible fermentation. The use of wine or bakery yeasts has been reported in the fermentation of agave juice to produce Tequila (Aguilar-Uscanga et al, 2007) and in the fermentation of sugarcane juice to produce Cachac ßa (Marini et al, 2009). The use of commercial bakery or wine yeasts in the industrial production of traditional beverages results not only in lower quality products properties with less desirable sensory attributes (Marini et al, 2009), but also in a modification of the yeast microbiota by means of a replacement of the native Saccharomyces strains or the formation of intraspecific hybrids between native and wine yeasts (Badotti et al, 2014).…”

Vodka production from potato (Solanum tuberosum L.) using threeSaccharomyces cerevisiaeisolates

“…This rate was in agreement with our results for treatment 1, but was slightly higher than the conversion rate for treatment 2 (0.37 Y p / s ). Marini et al used isolates generally preferred for the production of rum and obtained conversion factors ranging from 0.26 to 0.40 Y p / s for the fermentation of cane sugar. These conversion factors were similar to those obtained in the present study, for the production of ‘cachaça’ (CA11, conversion factor range 0.37–0.46 Y p / s ).…”

“…As is evident from the results, the ethanol productivity was higher for the baker's yeast. Marini et al reported ethanol productivities ranging from 3.3 to 6.2 g L −1 h −1 . These values are in close agreement with our results for treatment 1 and treatment 2, respectively.…”