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Contribution of different natural yeasts to the aroma of two alcoholic beverages

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Abstract

The aroma formation in the fermentation of two types of natural musts by 12 different yeasts has been analysed. In grape must fermentation Pichia fermentans Colección Española de Cultivos Tipo (CECT) 11773, Clavispora lusitaniae OJ6 and Pichia anomala OJ5 produced the best balance between concentrations of ethyl acetate and high alcohols. When orange juice was fermented with the 12 yeasts, Pichia fermentans CECT 11773, Rhodotorula mucilaginosa OJ2 and Hanseniaspora uvarum CECT 10885 produced a good beverage with low alcoholic grade. For both types of natural musts Pichia fermentans CECT 11773 increased the presence of higher alcohols and ethyl acetate. After using this strain both alcoholic beverages obtained the highest evaluation in the sensory analysis.

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Authors and Affiliations

  1. Biochemistry and Molecular Biology, University of Almería. La Cañada s/n, Almería, 04120, Spain

    L. Mingorance-Cazorla, J.M. Clemente-Jiménez, S. Martínez-Rodríguez, F.J. Las Heras-Vázquez & F. Rodríguez-Vico

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  1. L. Mingorance-Cazorla
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  2. J.M. Clemente-Jiménez
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  3. S. Martínez-Rodríguez
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  4. F.J. Las Heras-Vázquez
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  5. F. Rodríguez-Vico
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Mingorance-Cazorla, L., Clemente-Jiménez, J., Martínez-Rodríguez, S. et al. Contribution of different natural yeasts to the aroma of two alcoholic beverages. World Journal of Microbiology and Biotechnology 19, 297–304 (2003). https://doi.org/10.1023/A:1023662409828

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