| Title: | "How native yeasts may influence the chemical profile of the Brazilian spirit, cachaca?" |
| Author(s): | Portugal CB; de Silva AP; Bortoletto AM; Alcarde AR; |
| Address: | "Dept. Agroindustria, Alimentos e Nutricao, Escola Superior de Agricultura 'Luiz de Queiroz', University of Sao Paulo, Avenida Padua Dias 11, 13418-900 Piracicaba, Brazil. Electronic address: caure.portugal@gmail.com. Dept. Agroindustria, Alimentos e Nutricao, Escola Superior de Agricultura 'Luiz de Queiroz', University of Sao Paulo, Avenida Padua Dias 11, 13418-900 Piracicaba, Brazil" |
| DOI: | 10.1016/j.foodres.2016.11.022 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Cachaca is the typical Brazilian spirit, obtained by distillation of fermented sugarcane must, whose production is closely related to regional heritage and geographical traits. In this work, we investigate the influence of different autochthonous yeast species, in comparison to other commercial strains, on the chemical profile of cachaca. Fermentations were performed with four different wild species, a mixed starter culture with native yeasts, and two commercial strains. Procedures were carried out simulating traditional practices, the distillates analyzed by gas chromatography, and data analyzed by multivariate statistics. Results show that the overgrowth of some non-Saccharomyces during fermentation can lead to higher concentration of contaminant compounds in the distillate. However, those microorganisms do not impress negative traits when working in cluster association, and may indeed contribute to the distinctive chemical quality and flavor of cachaca. Spontaneous fermentation are still the traditional method used for the production of cachaca, and our results indeed suggest that higher diversity, and evened fermentative environments, enable yeasts to act as a complex cluster and imprint a distinctive, quality chemical profile to the distillate. Finally, this study may help to understand the role of the native microbiota and its influence on cachaca's chemical and sensory profiles, besides demonstrating the importance of adopting insightful handling practices and strict control of technical guidelines" |
| Keywords: | Alcoholic Beverages/*microbiology Alcohols/*metabolism Biodiversity Brazil *Fermentation Microbiota Odorants Saccharum/*microbiology Taste Volatile Organic Compounds/*metabolism Yeasts/classification/growth & development/*metabolism Distilled spirit Hanse; |
| Notes: | "MedlinePortugal, Caure B de Silva, Arthur Paron Bortoletto, Aline M Alcarde, Andre R eng Research Support, Non-U.S. Gov't Canada 2017/03/16 Food Res Int. 2017 Jan; 91:18-25. doi: 10.1016/j.foodres.2016.11.022. Epub 2016 Nov 22" |
