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Agarbati A, Canonico L, Ciani M, Morresi C, Damiani E, Bacchetti T, Comitini F. Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties. Int J Food Microbiol 2024; 424:110857. [PMID: 39141973 DOI: 10.1016/j.ijfoodmicro.2024.110857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 07/26/2024] [Accepted: 08/05/2024] [Indexed: 08/16/2024]
Abstract
Functional foods represent one of the fastest-growing, newer food category, and plant sources with functional properties are increasingly used as analogues of fermented milk-based derivatives. In this study, blended wort-rooibos beverages fermented with probiotic yeasts are proposed for the first time. Benefits of functional, non-conventional Lachancea thermotolerans (Lt101), Kazachstania unispora (Kum3-B3), Meyerozyma guilliermondii (Mg112), Meyerozyma caribbica (Mc58) and Debaryomyces hansenii (Dh36) yeast strains and the content of bioactive metabolites were evaluated. Viability tests on the probiotic yeasts confirmed previous results obtained in other matrices. The functional footprint of probiotic yeasts Lt101, Mg112 and Dh36 was confirmed by a balanced nutritional profile of the final drinks, also supported by aromatic and sensory analyses. In vitro estimated glycaemic index ranged between 77 % and 87 % without any influence on glycaemic response. Strains Dh36, Mc58, Kum3-B3 and Mg112 showed high antioxidant capacity and high total phenolic content, supporting the health promoting effect of the beverages.
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Affiliation(s)
- Alice Agarbati
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Laura Canonico
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Maurizio Ciani
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Camilla Morresi
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Elisabetta Damiani
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Tiziana Bacchetti
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Comitini
- Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.
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2
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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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3
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Corbion C, Smith-Ravin J, Marcelin O, Bouajila J. An Overview of Spirits Made from Sugarcane Juice. Molecules 2023; 28:6810. [PMID: 37836653 PMCID: PMC10574467 DOI: 10.3390/molecules28196810] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/05/2023] [Accepted: 09/23/2023] [Indexed: 10/15/2023] Open
Abstract
Among the family of sugarcane spirits, those made from juice are diverse and often produced in a traditional way. They must be distinguished from other sugarcane spirits, which are more widely produced and made from other sugarcane derivatives, such as molasses. These alcoholic beverages contribute significantly to the socio-economic development of many countries. However, despite ancestral know-how, there is a lack of contemporary data required to characterize some sugarcane juice spirits (SCJSs) and to overcome the current and future threats that producers will have to face. While preserving their authenticity and specificity, SCJS producers expect to improve and ensure sufficient yield and a superior quality product. Even if the scientific knowledge on these spirits is not comparable, the available data could help identify the critical points to be improved in the making process. This review aims to present the main SCJSs encountered worldwide, defining their specific features through some important aspects with, notably, references to the complex notion of terroir. To continue, we discuss the main steps of the SCJS process from harvesting to aging. Finally, we expose an inventory of SCJS's chemical compositions and of their sensory description that define the specific organoleptic properties of these spirits.
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Affiliation(s)
- Claudine Corbion
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France;
| | - Juliette Smith-Ravin
- Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France; (J.S.-R.); (O.M.)
| | - Odile Marcelin
- Groupe BIOSPHERES, Campus de Schoelcher, 97275 Schoelcher, Martinique, France; (J.S.-R.); (O.M.)
| | - Jalloul Bouajila
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS-INPT-UPS, 31062 Toulouse, France;
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4
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Ratkovich N, Esser C, de Resende Machado AM, Mendes BDA, Cardoso MDG. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement. Foods 2023; 12:3325. [PMID: 37685257 PMCID: PMC10486784 DOI: 10.3390/foods12173325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit's integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.
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Affiliation(s)
- Nicolas Ratkovich
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Christian Esser
- Wineschool3, P.O. Box 11227, Grand Cayman KY1-1008, Cayman Islands;
| | - Ana Maria de Resende Machado
- Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Avenida Amazonas, 5253, Nova Suiça, Belo Horizonte 30421-169, MG, Brazil;
| | | | - Maria das Graças Cardoso
- Department of Chemistry, University of Lavras (UFLA), Campus Universitário, Lavras 37200-900, MG, Brazil;
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5
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Oliveira S, Duarte E, Gomes M, Nagata N, Fernandes DDDS, Veras G. A green method for the authentication of sugarcane spirit and prediction of density and alcohol content based on near infrared spectroscopy and chemometric tools. Food Res Int 2023; 170:112830. [PMID: 37316036 DOI: 10.1016/j.foodres.2023.112830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 04/10/2023] [Accepted: 04/12/2023] [Indexed: 06/16/2023]
Abstract
Cachaça is a Brazilian beverage obtained from the fermentation of sugarcane juice (sugarcane spirit) and is considered one of the most consumed alcoholic beverages in the world with a strong economic impact on the northeastern Brazil, more specifically in the Brejo. This microregion produces sugarcane spirits with high quality associated to edaphoclimatic conditions. In this sense, analysis for sample authentication and quality control that uses solvent-free, environmentally friendly, rapid and non-destructive methods is advantageous for cachaça producers and production chain. Thus, in this work commercial cachaça samples using near-infrared spectroscopy (NIRS) were classified based on geographical origin using one-class classification Data-Driven in Soft Independent Modelling of Class Analogy (DD-SIMCA) and One-Class Partial Least Squares (OCPLS) and predicted quality parameters of alcohol content and density based on different chemometric algorithms. A total of 150 sugarcane spirits samples were purchased from the Brazilian retail market being 100 from Brejo and 50 from other regions of Brazil. The one-class chemometric classification model was obtained with DD-SIMCA using the Savitzky-Golay derivative with first derivative, 9-point window and 1st degree polynomial as preprocessing algorithm and sensibility was 96.70 % and specificity 100 % in the spectral range 7,290-11,726 cm-1. Satisfactory results were obtained in the model constructs for density and the chemometric model, iSPA-PLS algorithm with baseline offset as preprocessing, obtained root mean square errors of prediction (RMSEP) of 0.0011 mg/L and Relative Error of Prediction (REP) of 0.12 %. The chemometric model for alcohol content prediction used the iSPA-PLS algorithm with Savitzky-Golay derivative with first derivative, 9-point window and 1st degree polynomial as algorithm as preprocessing obtaining RMSEP and REP of 0.69 and 1.81 % (v/v), respectively. Both models used the spectral range from 7,290-11,726 cm-1. The results reflected the potential of vibrational spectroscopy coupled with chemometrics to build reliable models for identifying the geographical origin of cachaça samples for predicting quality parameters in cachaça samples.
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Affiliation(s)
- Sheila Oliveira
- Department of Chemistry, State University of Paraíba, 58429-500 Campina Grande, PB, Brazil
| | - Ellen Duarte
- Department of Chemistry, Technological Federal University of Paraná, 85503-390 Pato Branco, PR, Brazil
| | - Mirelly Gomes
- Department of Chemistry, State University of Paraíba, 58429-500 Campina Grande, PB, Brazil
| | - Noemi Nagata
- Department of Chemistry, Federal University of Paraná, 81530-000 Curitiba, PR, Brazil
| | | | - Germano Veras
- Department of Chemistry, State University of Paraíba, 58429-500 Campina Grande, PB, Brazil.
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6
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Stanzer D, Hanousek Čiča K, Blesić M, Smajić Murtić M, Mrvčić J, Spaho N. Alcoholic Fermentation as a Source of Congeners in Fruit Spirits. Foods 2023; 12:1951. [PMID: 37238769 PMCID: PMC10217768 DOI: 10.3390/foods12101951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/07/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
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Affiliation(s)
- Damir Stanzer
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Karla Hanousek Čiča
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Milenko Blesić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Mirela Smajić Murtić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
| | - Jasna Mrvčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia; (D.S.); (K.H.Č.)
| | - Nermina Spaho
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina; (M.B.); (M.S.M.); (N.S.)
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7
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Alvarenga GF, de Resende Machado AM, Barbosa RB, Ferreira VRF, Santiago WD, Teixeira ML, Nelson DL, Cardoso MDG. Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças. J Food Sci 2023; 88:1753-1768. [PMID: 36915964 DOI: 10.1111/1750-3841.16523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 01/26/2023] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Acrolein is a toxic aldehyde that can be present in various beverages, such as cachaça and other distilled spirits from sugarcane. The objective of this work was to detect and quantify acrolein in samples of cachaça produced by different processes in all regions of Brazil and to evaluate the possible routes of formation of this contaminant from the correlation with other secondary compounds present in the beverage using principal component analysis. Approximately 27.0% of the samples analyzed were outside the limit established by Brazilian legislation for this contaminant, with an average acrolein concentration of 14.01 mg 100 mL-1 anhydrous alcohol (aa). In the other samples, the average concentration was 0.97 mg 100 mL-1 aa. After selecting the variables that most closely correlated with the presence of acrolein in beverages, a positive correlation was found with the presence of butan-2-ol, propan-1-ol and volatile acids, and a slight correlation with the presence of phenolic compounds. Therefore, the presence of acrolein in cachaça can be associated with contamination of the fermentation must by bacteria of the genus Lactobacillus, as a result of the chemical degradation and enzymatic conversion of the glycerol produced during fermentation.
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Affiliation(s)
| | - Ana Maria de Resende Machado
- Department of Chemistry, Federal Center for Technological Education of Minas Gerais (CEFET-MG), Campus I, Belo Horizonte, Brazil
| | | | | | | | | | - David Lee Nelson
- Postgraduate Program in Biofuels, Federal University of Vale de Jequitinhonha and Mucuri, Diamantina, Brazil
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8
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Non-Conventional Cuts in Batch Distillation to Brazilian Spirits (cachaça) Production: A Computational Simulation Approach. Processes (Basel) 2022. [DOI: 10.3390/pr11010074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
In this work, an algorithm was developed to determine different possibilities of distillation cuts to support productivity and improve the final quality of cachaça, a Brazilian spirit beverage. The distillation process was simulated using the Aspen Plus® software, considering a wide range of fermented musts compositions available in the literature obtained by fermentation with different yeast strains. Twenty-four simulations were carried out considering eight compounds as follows: water and ethanol (major compounds); acetic acid, acetaldehyde, ethyl acetate, 1-propanol, isobutanol, and isoamyl alcohol (minor compounds). The calculations considered a long-time process, i.e., until almost all the ethanol in the fermented must was distilled. The algorithm enabled the identification of countless distilling cuts, resulting in products with different alcoholic grades and process yields. One fermented must became viable to produce cachaça after the suggested non-traditional method of cuts proposed in this work. Furthermore, the non-traditional distilling cut provided a productivity gain of more than 50%. Finally, the ratio of acetaldehyde and ethanol concentration was the key parameter to determine whether the fermented musts could provide products meeting cachaça’s legislation.
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Physical–Chemical Profile and Quantification of Phenolic Compounds and Polycyclic Aromatic Hydrocarbons in Cachaça Samples Aged in Oak (Quercus sp.) Barrels with Different Heat Treatments. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02853-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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A state-of-the-art review of the chemical composition of sugarcane spirits and current advances in quality control. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104338] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry. Int J Food Microbiol 2020; 317:108462. [DOI: 10.1016/j.ijfoodmicro.2019.108462] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 11/24/2019] [Accepted: 11/25/2019] [Indexed: 12/25/2022]
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13
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Santos JFD, Canettieri EV, Souza SA, Rodrigues R, Martínez EA. Treatment of sugarcane vinasse from cachaça production for the obtainment of Candida utilis CCT 3469 biomass. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.04.009] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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14
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Oliveira S, Douglas de Sousa Fernandes D, Véras G. Overview of Analytical Techniques Associated with Pattern Recognition Methods in Sugarcane Spirits Samples. Crit Rev Anal Chem 2019; 49:477-487. [DOI: 10.1080/10408347.2018.1548926] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Sheila Oliveira
- Analytical Chemistry and Chemometric Laboratory, State University of Paraiba, Campina Grande, Brazil
| | | | - Germano Véras
- Analytical Chemistry and Chemometric Laboratory, State University of Paraiba, Campina Grande, Brazil
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15
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Hu L, Wang J, Ji X, Liu R, Chen F, Zhang X. Selection of non- Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation. Journal of Food Science and Technology 2018; 55:4001-4012. [PMID: 30228398 DOI: 10.1007/s13197-018-3325-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2018] [Accepted: 06/28/2018] [Indexed: 01/22/2023]
Abstract
In order to select the non-Saccharomyces yeasts for orange wine fermentation, the enological traits and volatile compounds formation of ten non-Saccharomyces yeast strains were evaluated through physicochemical methods and solid-phase microextraction coupled to GC-MS, respectively. The results indicated that non-Saccharomyces yeast fermentation had lower maximum populations (7.8-8.0 Log cfu/mL), longer fermentation period (7-10 days), lower ethanol (4.13-7.79%), lower total acids (7.48-8.51 g/L) and higher volatile acids concentrations (0.08-0.23 g/L) when compared with those of Saccharomyces cerevisiae fermentation. Hanseniaspora uvarum, Hanseniaspora opuntiae, Hanseniaspora occidentalis, Pichia kudriavzevii and Torulaspora delbrueckii were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non-Saccharomyces yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine.
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Affiliation(s)
- Lanlan Hu
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Jia Wang
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Xueao Ji
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Rui Liu
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Fusheng Chen
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Xiuyan Zhang
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
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16
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Brexó RP, Andrietta MGS, Sant'Ana AS. Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties. J Appl Microbiol 2018; 125:409-421. [PMID: 29633441 DOI: 10.1111/jam.13778] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 03/18/2018] [Accepted: 03/26/2018] [Indexed: 12/01/2022]
Abstract
AIMS This study aimed to characterize yeasts isolated from the environment of artisanal cachaça production and brewer's spent grain-bearing in mind their further application in bioprocesses. METHODS AND RESULTS Cell morphology, growth and fermentative parameters, and karyotyping were employed for the selection and grouping of yeast strains. The results showed that from 134 yeast strains studied, 14·2% exhibited cells with snowflake morphology, which is not appropriate for bioethanol production. The fermentation in sugarcane syrup was carried out with 71 Saccharomyces cerevisiae, 19 Torulaspora delbrueckii, eight Wickerhamomyces anomalus, six Candida parapsilosis, five Pichia mashurica, three Candida intermedia, two Clavispora lusitaniae and one Candida aaseri. Among the most important ethanol-producing strains, T. delbrueckii LMQA BSG 7 and S. cerevisiae LMQA SNR 65 presented biomass yield, ethanol yield and productivity similar or higher than PE-2 and CAT-1 (bioethanol industrial strains). CONCLUSIONS This study showed a high potential for industrial application of the strains LMQA SNR 65 (S. cerevisiae) and LMQA BSG 7 (T. delbrueckii). It was found that the use of the chromosomal profile is not adequate to qualify yeasts concerning their technological performance. SIGNIFICANCE AND IMPACT OF THE STUDY This study reported yeasts isolated from uncommon sources that present significant characteristics for potential application in bioprocesses.
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Affiliation(s)
- R P Brexó
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - M G S Andrietta
- Multidisciplinary Center of Chemical, Biological and Agricultural Research, University of Campinas, Campinas, Brazil
| | - A S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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17
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Caldeira I, Lopes D, Delgado T, Canas S, Anjos O. Development of blueberry liquor: influence of distillate, sweetener and fruit quantity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1088-1094. [PMID: 28722782 DOI: 10.1002/jsfa.8559] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 07/12/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In this work different formulations of blueberry liquor were tested and characterised based on their physico-chemical and sensory characteristics. RESULTS Three factors were evaluated: the distillate used to produce the liquor (wine spirit or grape marc spirit); the sweetener (white sugar or honey) and the fruit quantity (two doses). For each liquor, pH, total acidity, dry soluble solids content, dry extract, alcoholic strength, reducing sugars, colour intensity, methanol content, acetaldehyde and fusel alcohols were determined. Sensory tests were carried out with a trained panel. CONCLUSION The three factors studied significantly influenced the physico-chemical features of the liquors, being the quantity of fruit the most discriminating factor, except for the volatile compounds which were mainly influenced by the distillate. As regards the sensory analysis, it was found that the most appreciated liquor was that prepared with wine spirit, sugar and a lower dose of blueberry, and the less appreciated formulation was the one made with grape marc spirit, honey and a lower quantity of blueberry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV) - Dois Portos, Dois Portos, Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Évora, Portugal
| | - Daniel Lopes
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
| | - Teresa Delgado
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
| | - Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária (INIAV) - Dois Portos, Dois Portos, Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Évora, Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
- Centro de Biotecnologia de Plantas da Beira Interior, Castelo Branco, Portugal
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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Biotechnological production of value-added compounds by ustilaginomycetous yeasts. Appl Microbiol Biotechnol 2017; 101:7789-7809. [DOI: 10.1007/s00253-017-8516-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 09/03/2017] [Accepted: 09/04/2017] [Indexed: 11/30/2022]
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