| Title: | Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two-year period |
| Author(s): | Tsapou EA; Drosou F; Koussissi E; Dimopoulou M; Dourtoglou T; Dourtoglou V; |
| Address: | "Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, Athens, Greece" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Triggered by the development of lactic acid bacteria (LAB) during the production of Scotch whisky, this study examined the influence of yeast and LAB inoculation on whisky flavor. Four new spirits were produced using the same process. LAB were added as a form of a Greek yogurt's live culture. In each category (barley and rye), one sample was fermented with Greek yogurt while the other was fermented without it. The spirits were matured and analyzed at five different points. Results from gas chromatography-mass spectrometry (GC-MS) analysis showed basic volatile compounds, along with some important extra compounds with yogurt culture. The most obvious differences were observed in the concentration of butanoic acid, a characteristic acid in spirits undergoing lactic acid fermentation: to identify esters such as ethyl butanoate, ethyl isobutanoate, isoamyl butanoate, and 2-phenylethyl butanoate, they are not typical compounds in whisky" |
| Keywords: | Alcoholic Beverages/*analysis/microbiology Culture Media/analysis/metabolism Fermentation Flavoring Agents/*chemistry/metabolism Food Handling/*methods Gas Chromatography-Mass Spectrometry Hordeum/metabolism/microbiology Humans Lactobacillales/metabolism; |
| Notes: | "MedlineTsapou, Evangelia A Drosou, Fotini Koussissi, Elisabeth Dimopoulou, Maria Dourtoglou, Thalia Dourtoglou, Vassilis eng Evaluation Study 2020/07/01 J Food Sci. 2020 Jul; 85(7):2069-2079. doi: 10.1111/1750-3841.15309. Epub 2020 Jun 29" |
