The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

ABSTRACT Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration, and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compounds producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri, isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound's production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20, 25 and 30°C). Increased esters production was observed at 250 rpm. Greatest effect in alcohols and esters production was found with A. tequilana, identifying PK1 as higher alcohols producer, and PK8 as better esters producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles which are affected by factors including medium, agitation and temperature.

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Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production

AMB Express ◽

10.1186/s13568-021-01337-y ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Shunchang Pu ◽

Yu Zhang ◽

Ning Lu ◽

Cuie Shi ◽

Shoubao Yan

Keyword(s):

Volatile Compounds ◽

Rapd Analysis ◽

Kluyveromyces Lactis ◽

Inoculum Size ◽

Fermentation Efficiency ◽

Wickerhamomyces Anomalus ◽

Yeast Strains ◽

Saccharomyces Kudriavzevii ◽

Pichia Kluyveri ◽

The Impact

AbstractIn total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different species were identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, Wickerhamomyces mori, Galactomyces geotrichum, Dabaryomyces hansenii, and Saccharomyces kudriavzevii. To understand the impact of these yeast strains on the quality and flavour of Daqu, we then assessed volatile compounds associated with Daqu samples fermented with corresponding strains. These analyses revealed strain YE006 exhibited the most robust ability to produce ethanol via fermentation but yielded relatively low quantities of volatile compounds, whereas strain YE010 exhibited relatively poor fermentation efficiency but produced the greatest quantity of volatile compounds. These two yeast strains were then utilized in a mixed culture to produce fortified Daqu, with the optimal inoculum size being assessed experimentally. These analyses revealed that maximal fermentation, saccharifying, liquefying, and esterifying power as well as high levels of volatile compounds were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio. When the liquor prepared using this optimized fortified Daqu was compared to unfortified control Daqu, the former was found to exhibit significantly higher levels of flavour compounds and better sensory scores. Overall, our findings may provide a reliable approach to ensuring Daqu quality and improving the consistency and flavour of Chinese strong-flavour liquor through bioaugmentation.

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Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro, A Traditional Greek Distillate

Food Science and Technology International ◽

10.1177/1082013203038872 ◽

2003 ◽

Vol 9 (5) ◽

pp. 371-378 ◽

Cited By ~ 12

Author(s):

A. I. Flouros ◽

A. A. Apostolopoulou ◽

P. G. Demertzis ◽

K. Akrida-Demertzi

Keyword(s):

Volatile Compounds ◽

Alcoholic Fermentation ◽

Alcoholic Beverage ◽

Grape Pomace ◽

Alcoholic Beverages ◽

Plastic Containers ◽

Container Material ◽

By Products

Tsipouro is a traditional Greek alcoholic beverage, produced by distillation of fermented grape pomace. Some of the by-products of the alcoholic fermentation such as acetaldehyde, ethylacetate and amyl alcohols are mainly responsible for the aroma of alcoholic beverages and their amounts specify the quality of the distillate. Several tsipouro samples were stored for 12 months in three types of containers (PET, PVC and glass bottles) to determine the effect of thepackaging material on changes in aroma of the distillate. Determination of volatile compounds was performed by gas chromatography and identification by mass spectrometry. The results revealed that the major volatile constituents of tsipouro were not significantly affected by the container material. Changes in concentrations could be attributed to the natural evolution of the distillate. However, migration of plasticisers from plastic containers into the distillate has been detected, an issue that requires further investigation.

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Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

Ciência Rural ◽

10.1590/0103-8478cr20190622 ◽

2020 ◽

Vol 50 (6) ◽

Author(s):

Lorena Quincozes ◽

Ângela Rossi Marcon ◽

Fernanda Rodrigues Spinelli ◽

Marcos Gabbardo ◽

Daniel Pazzini Eckhardt ◽

...

Keyword(s):

Alcoholic Fermentation ◽

Sugar Content ◽

Isoamyl Acetate ◽

Sensory Properties ◽

Volatile Acidity ◽

Sensory Analyses ◽

Quantitative Descriptive ◽

Ethyl Decanoate ◽

Saccharomyces Yeasts

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were performed. All the yeasts produced wines with the characteristic alcohol, volatile acidity and residual sugar content as stipulated by the Brazilian legislation. The T. delbrueckii yeast produced high-content phenylethyl acetate, isoamyl acetate and ethyl decanoate wines, of superior olfactory quality and sensory rating.

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79 Cooking method and beef flavor: a multivariate approach

Journal of Animal Science ◽

10.1093/jas/skz053.059 ◽

2019 ◽

Vol 97 (Supplement_1) ◽

pp. 27-27

Author(s):

Kelly R Vierck ◽

Jerrad F Legako ◽

J Chance Brooks

Keyword(s):

Volatile Compounds ◽

Principal Component ◽

Gas Chromatography Mass Spectrometry ◽

Cooking Methods ◽

Cooking Method ◽

Flavor Compound ◽

Lipid Degradation ◽

Sous Vide ◽

Strip Loin ◽

The Impact

Abstract The objective of this study was to determine the impact of sous vide cookery followed by finishing on four dry heat cookery methods and two quality grades on beef volatile flavor compound production in beef strip loin steaks. Beef strip loins (n = 40, 20/grade) were procured from two USDA quality grades: upper 2/3rds of Choice and Select. Strip loins were aged for 21 d at 2 to 4°C. Following aging, strip loins were sliced into 2.54 cm steaks, vacuum packaged, and frozen at -20°C. Steaks were thawed, then cooked sous vide in a circulating water bath at 63.5°C for 1.5 h. Steaks were finished to a medium degree of doneness (71°C) on one of four cooking methods: charbroiler grill (CHAR), clamshell grill (CLAM), convection oven (OVEN), and salamander broiler (SALA). Steaks were immediately submerged into ice to stop cooking, vacuum packaged and frozen at -20°C until analysis. Volatile compounds (n = 73) were identified using gas chromatography-mass spectrometry and were selected from the Maillard reaction and lipid degradation pathways. Principal component analysis (PCA) was used to observe the relationships between volatile compounds and consumer ratings of beef strip loin steaks. When PCA was conducted, principal component (PC) 1 represented 50.59% and PC 2 represented 29.76% of the variation. Salamander steaks of both quality grades were the most closely associated with flavor, tenderness, juiciness, and overall liking. Charbroiler steaks were the most closely related with Maillard products, especially pyrazines, sulfur containing compounds, and pyrroles. Oven steaks were more associated with compounds associated with lipid degradation, including hexanol, hexanal, and 2-pentylfuran. Clamshell steaks were negatively associated with consumer palatability traits, which was expected, due to the poor liking ratings from consumers. These data indicate cooking method can directly impact flavor of beef strip loin steaks, regardless of quality grade

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Oenological Characteristics of Fermented Apple Musts and Volatile Profile of Brandies Obtained from Different Apple Cultivars

Biomolecules ◽

10.3390/biom10060853 ◽

2020 ◽

Vol 10 (6) ◽

pp. 853 ◽

Cited By ~ 1

Author(s):

Magdalena Januszek ◽

Paweł Satora ◽

Tomasz Tarko

Keyword(s):

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Alcoholic Beverages ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Profile ◽

Flame Ionization ◽

Isopropyl Acetate ◽

Apple Cultivars ◽

The Impact

Volatile profile of spirits is the most important factor, because it can contribute to pleasant flavor. The aim of the study was to determine the impact of dessert apple cultivar used for fermentation on the concentration of volatile compounds in apple spirits. SPME-GC-MS (solid-phase microextraction- gas chromatography- mass spectrometry) method enables the detection of 69 substances and GC-FID (gas chromatography - flame ionization detector) 31 compounds. Characteristic volatiles for brandies obtained from Topaz were limonene, myrcene, methyl valerate and 1,1-diethoxy-propane, from Rubin—β-citronellol and isopropyl acetate, Elise—limonene, myrcene benzyl acetate and isopropyl acetate, Szampion—β-citronellol, Idared—1,1-diethoxy-propane and Jonagored—ethyl trans-4-decanoate. Of the ten analyzed apple spirits, those obtained from Topaz, Rubin and Elise cultivars demonstrated the most diverse profile of volatile compounds. Moreover, their oenological parameters that are the most important in the production of alcoholic beverages were the most favorable. On the other hand, the content of sugars was relatively low in Elise must, while it was highest in Topaz must, which later on translated into differences in alcohol content. Brandies obtained from Gloster contained the smallest concentrations of esters and terpenes. Results of the sensory analysis showed that highest rated brandies were obtained from Topaz, Rubin, Elise and Florina.

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The effect of grape juice dilution on oenological fermentation

10.1101/2020.07.29.226142 ◽

2020 ◽

Author(s):

Jennifer Margaret Gardner ◽

Michelle Elisabeth Walker ◽

Paul Kenneth Boss ◽

Vladimir Jiranek

Keyword(s):

Alcoholic Fermentation ◽

Grape Juice ◽

Malolactic Fermentation ◽

Isoamyl Acetate ◽

List Type ◽

Water Addition ◽

Wine Flavour ◽

Wine Volatiles ◽

The Impact ◽

Complex Organic

AbstractThe impact of water addition to grape juice in winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118™ and Lalvin R2™ and malolactic bacteria Lalvin VP41™. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2™ and in some conditions also reduced the duration of malolactic fermentation. In general, volatile compounds and some major yeast metabolites were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma.Highlights: Gardner et al. The effect of grape juice dilution on fermentationGrape juice dilution shortened both alcoholic and malolactic fermentationIn some conditions addition of commercial nutrient decreased fermentation durationIn general wine volatiles decrease with grape juice dilutionIsoamyl acetate can be decreased in wine by grape juice dilution

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Impact of varying degrees of powdery mildew infection (Uncinula necator (Schwein.) Burrill) on the volatile compounds of Chardonnay grapes, must and wine

OENO One ◽

10.20870/oeno-one.2012.46.4.1528 ◽

2012 ◽

Vol 46 (4) ◽

pp. 305

Author(s):

Denis Rusjan ◽

Tjaša Jug ◽

Mojca Bavcon Kralj

Keyword(s):

Powdery Mildew ◽

Volatile Compounds ◽

Alcoholic Fermentation ◽

Ethyl Esters ◽

Wine Production ◽

Hydroxymethyl Furfural ◽

Taste Evaluation ◽

The Impact ◽

First Time ◽

Powdery Mildew Infection

Aims: The aims of this study are (i) to trace the major components responsible for the unpleasant mushroom, earthy and geranium odour in the transformation from grapes to wine in response to powdery mildew infection intensities, (ii) to determine the impact of an aggressive infection on volatile compounds in grapes and wine, and (iii) to determine their effect on the olfactory-taste evaluation of the resulting Chardonnay wine.Methods and results: A GC-MS technique was used to investigate the impacts of different degrees of oidium infections (0, 10, 50 and 100% of infected grapes) on the presence of volatiles in grapes, musts and wines. The number of volatiles was higher in oidium-infected grapes than in noninfected grapes, especially for terpenes, aldehydes and alcohols, with 1- octen-3-ol, 2-octen-1-ol, 2-heptanol and 2-octenal, the volatiles reminiscent of mushroom-, geranium-, and earthy-like odours, being detected in oidiuminfected grapes only. After overnight clarification, 1-octen-3-ol and 2- heptanol but also methyl-2-furoate were the only mushroom reminiscent volatiles detected in the musts. The infection also caused higher amounts of acetic acid, furfural and some of its derivates (2,5-furandicarboxaldehyde, 5-hydroxymethyl furfural, furaneol), most ethyl esters (except ethyl caprylate), 1-hexanol, maltol and 1-decanol in musts. After alcoholic fermentation the number of esters in young wines increased, whereas that of aldehydes decreased, especially in the wines produced from severely infected grapes. Though it was not detected by sensory analysis, we assume that the intensification of the odours reminiscent of pineapple, banana and coconut in the aged wines produced from infected grapes was likely a consequence of the increased amount of esters.Conclusion: Powdery mildew infection statistically decreased the freshness but enhanced the malty, sweet mouthfeel of Chardonnay wine, and neither the mushroom odour nor taste were perceived, which contradict some previously published findings.Significance and impact of the study: This study gives an answer to the significant problem of wine production from oidium-infected grapes. It reports for the first time the traceability of volatiles highly related to mushroom, earthy and geranium odours from the Chardonnay grapes to the wines. The overnight must clarification decreased the impacts of unpleasant volatiles on must and wine odour. This suggested that the oidium infection of the grapes does not necessarily hinder the production of wine, as no unpleasant odour could be sensory evaluated, not even in the wines made from highly infected grapes.

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Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation ◽

10.3390/fermentation5030079 ◽

2019 ◽

Vol 5 (3) ◽

pp. 79 ◽

Cited By ~ 16

Author(s):

Ophélie Dutraive ◽

Santiago Benito ◽

Stefanie Fritsch ◽

Beata Beisert ◽

Claus-Dieter Patz ◽

...

Keyword(s):

Volatile Compounds ◽

Positive Influence ◽

Wine Industry ◽

Wine Aroma ◽

Wine Quality ◽

Sequential Inoculation ◽

Saccharomyces Yeast ◽

Pichia Kluyveri ◽

Grape Varieties ◽

Saccharomyces Yeasts

In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement. A potential impact by non-Saccharomyces yeast on volatile and non-volatile compounds should benefit the flavor of Riesling wines. Following this trend, four separate sequential fermentations (using the non-Saccharomyces yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, and Lachancea thermotolerans with Saccharomyces cerevisiae) were carried out on Riesling must and compared to a pure culture of S. cerevisiae. Sequential fermentations influenced the final wine aroma. Significant differences were found in esters, acetates, higher alcohols, fatty acids, and low volatile sulfur compounds between the different trials. Other parameters, including the production of non-volatile compounds, showed significant differences. This fermentation process not only allows the modulation of wine aroma but also chemical parameters such as glycerol, ethanol, alcohol, acidity, or fermentation by-products. These potential benefits of wine diversity should be beneficial to the wine industry.

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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology ◽

10.1007/s00253-016-7941-6 ◽

2016 ◽

Vol 100 (23) ◽

pp. 9861-9874 ◽

Cited By ~ 106

Author(s):

Cristian Varela

Keyword(s):

Alcoholic Beverages ◽

The Impact ◽

Saccharomyces Yeasts

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Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

Processes ◽

10.3390/pr9050799 ◽

2021 ◽

Vol 9 (5) ◽

pp. 799

Author(s):

João Micael Leça ◽

Vanda Pereira ◽

Andreia Miranda ◽

José Luis Vilchez ◽

Manuel Malfeito-Ferreira ◽

...

Keyword(s):

Accelerated Aging ◽

Ethyl Carbamate ◽

Urea Concentration ◽

Madeira Island ◽

Hanseniaspora Uvarum ◽

Saccharomyces Yeast ◽

Fortified Wines ◽

Pichia Kluyveri ◽

The Impact ◽

Saccharomyces Yeasts

The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline (Cit) and arginine (Arg) were quantified when the density of musts attained the levels to obtain sweet (1052 ± 5 g/L) and dry (1022 ± 4 g/L) Madeira wines. The urea concentration varied between 1.3 and 5.3 mg/L, Cit from 10.6 to 15.1 mg/L and Arg between 687 and 959 mg/L. P. terricola and S. bacillaris generated lower levels of urea (<2.5 mg/L), Cit (<11.0 mg/L) and Arg (<845.6 mg/L). The five resulting fortified wines, individually fermented by the selected non-Saccharomyces yeast, were exposed to laboratory-accelerated aging at 70 °C for 1 month. From the studied yeasts, P. terricola and S. bacillaris revealed a lower potential to form EC (<100 µg/L); therefore, both yeasts can be a useful tool for its mitigation in wines.

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