Effect of co-fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii or Metschnikowia pulcherrima on the aroma and sensory properties of mango wine

2011 ◽  
Vol 62 (4) ◽  
pp. 1353-1360 ◽  
Author(s):  
Varakumar Sadineni ◽  
Naresh Kondapalli ◽  
Vijaya Sarathi Reddy Obulam
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Properties ◽  
Torulaspora Delbrueckii ◽  
Metschnikowia Pulcherrima

scholarly journals Barley-sorghum craft beer production with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains

2020 ◽  
Author(s):  
Daniel Einfalt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Profile ◽  
Body Perception ◽  
Fermentation Time ◽  
Torulaspora Delbrueckii ◽  
Craft Beer ◽  
Reduced Body ◽  
Yeast Strains ◽  
Metschnikowia Pulcherrima ◽  
Beer Production

Abstract The use of different yeast strains contributes to obtain insights into beer products with diverse sensory characteristics. In this study, three yeast species of different genera were selected to evaluate their fermentation performance and sensory profile for barley-sorghum beer production. Baley-sorghum wort was produced with 12.5°P and fermented with Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeast strains. Differences were observed in terms of fermentation time and ability to ferment maltose. S. cerevisiae attenuated initial maltose concentration within 72 h, while M. pulcherrima and T. delbrueckii performed fermentation within 120 and 192 h, respectively. Both yeast strains simultaneously produced 11% and 23% lower ethanol concentrations, compared to S. cerevisiae with 37.9 g/L. Wort fermented with T. delbrueckii showed residual maltose concentration of 19.7 ± 4.1 g/L, resulting in significantly enhanced beer sweetness. S. cerevisiae produced significantly increased levels of higher alcohols, and obtained the highest scores for the sensory attribute body perception. Beer produced with T. delbrueckii contained significantly lower fermentative 2,3-butanediol and 2-methyl-1-butanol volatiles; this beer also showed reduced body perception. Beer conditioned with T. delbrueckii was significantly preferred over M. pulcherrima. Besides S. cerevisiae with high fermentative power, T. delbrueckii and M. pulcherrima were found to have reduced maltose fermenting abilities and provide significantly different sensory attributes to barley-sorghum beers.

Impact of Saccharomyces cerevisiae and Torulaspora delbrueckii starter cultures on cocoa beans fermentation

2017 ◽  
Vol 257 ◽  
pp. 31-40 ◽  
Author(s):  
Simonetta Visintin ◽  
Lacerda Ramos ◽  
Nara Batista ◽  
Paola Dolci ◽  
Freitas Schwan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Torulaspora Delbrueckii

Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

2019 ◽  
Vol 245 (12) ◽  
pp. 2705-2714 ◽  
Author(s):  
Claire Sottil ◽  
José M. Salor-Torregrosa ◽  
Jaime Moreno-Garcia ◽  
Jose Peinado ◽  
Juan C. Mauricio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Quality Improvement ◽  
Starter Cultures ◽  
Wine Yeasts ◽  
Torulaspora Delbrueckii ◽  
Saccharomyces Bayanus
Sign in / Sign up

Export Citation Format

Share Document