| Title: | "Technological screening and application of Saccharomyces cerevisiae strains isolated from fermented honey by-products for the sensory improvement of Spiritu re fascitrari, a typical Sicilian distilled beverage" |
| Author(s): | Francesca N; Gaglio R; Matraxia M; Naselli V; Prestianni R; Settanni L; Badalamenti N; Columba P; Bruno M; Maggio A; Alfonzo A; Moschetti G; |
| Address: | "Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy. Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, Building 17, Italy. Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Parco d'Orleans II, Palermo, Building 17, Italy. Electronic address: antonella.maggio@unipa.it. Department of Agricultural, Food and Forest Science, University of Palermo, Viale delle Scienze 4, 90128, Palermo, Italy. Electronic address: antonio.alfonzo@unipa.it" |
| ISSN/ISBN: | 1095-9998 (Electronic) 0740-0020 (Linking) |
| Abstract: | "'Spiritu re fascitrari' is a Sicilian alcoholic beverage obtained through distillation of a decoction of spontaneously fermented honey by-products (FHP). The production process often leads to sensorial defects due to the unstable alcoholic fermentation. The objective of this work was to select Saccharomyces cerevisiae strains from FHP to be used as starter in decoction fermentation. Based on chemical, microbiological and technological data, from a total of 91 strains three S. cerevisae were selected for further testing to produce FHP at laboratory scale level. After FHP distillation, the analysis of volatile organic compounds showed a complex mixture of sensory active molecules, mainly alcohols and aldehydes. Among the alcohols, 3-methyl-1-butanol, 2-methyl-1-butanol, phenylethyl alcohol, hexadecanol and octadecanol were found at the highest concentrations. Among the carboxylic acids, acetic acid was mainly detected in the spontaneously fermented samples. FHP fermented with the three selected strains were not characterized by the presence of off-odors or off-flavours. The results obtained in this work demonstrate that the selected S. cerevisiae strains are promising starters to stabilize the production of distilled alcoholic beverages produced from honey by-products" |
| Keywords: | Alcoholic Beverages/microbiology Beverages Fermentation *Honey/microbiology *Saccharomyces cerevisiae Alcoholic fermentation Beverage by-products Honey Mead Saccharomyces cerevisiae Technological screening; |
| Notes: | "MedlineFrancesca, Nicola Gaglio, Raimondo Matraxia, Michele Naselli, Vincenzo Prestianni, Rosario Settanni, Luca Badalamenti, Natale Columba, Pietro Bruno, Maurizio Maggio, Antonella Alfonzo, Antonio Moschetti, Giancarlo eng England 2022/03/16 Food Microbiol. 2022 Jun; 104:103968. doi: 10.1016/j.fm.2021.103968. Epub 2021 Dec 15" |
