Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing

Amparo Gamero*, Annereinou Dijkstra, Bart Smit, Catrienus de Jong

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

12 Citations (Scopus)

Abstract

Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles, keeping the particular terroir of each region or for the development of craft beers. In this study, the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated, testing several pure and mixed culture combinations. In addition, a comparison between microscale and labscale was carried out in order to assess the value of microwine and microbeer as screening tools. The results indicated that non-Saccharomyces yeasts were good candidates to enhance or diversify aroma profiles in alcoholic beverages, especially regarding acetate ester yield and fruity aromas. However, mixed cultures with Saccharomyces spp. are normally required to achieve a successful fermentation. The adjustment of pithing ratios is crucial for this purpose. Microscale is presented as an effective and efficient screening tool to compare different culture combinations, although scaling-up will always be necessary in order to get results closer to real winemaking or brewing processes
Original languageEnglish
Article number50
JournalFermentation
Volume6
Issue number2
DOIs
Publication statusPublished - 11 May 2020

Keywords

  • Alcoholic fermentation
  • Aromas
  • Beer
  • Bioflavouring
  • Microscale
  • Non-conventional yeasts
  • Screening
  • Wine

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