Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of "cachaça"

Brazilian Journal of Microbiology

Maria Cecília Fachine Dato¹  João Martins Pizauro Júnior¹  Márcia Justino Rossini Mutton¹ 

[1] ,Universidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Jaboticabal SP ,Brasil

关键词: cachaça;    distillate composition;    aldehyde;    higher alcohols;    secondary components;    yeast;    cachaça;    composição do destilado;    aldeídos;    álcoois superiores;    componentes secundários;   

DOI  :  10.1590/S1517-83822005000100014

来源: SciELO

【 摘 要 】

The aim of this study is to compare the composition of "cachaças" produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality "cachaça".

【 授权许可】

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