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Int J Food Microbiol

Title:		Chemical and volatile composition of Palinka produced using different commercial yeast strains of Saccharomyces cerevisiae
Author(s):		Pham TM; Varju R; Bujna E; Hoschke A; Farkas C; Nguyen TB; Sharma M; Pandey A; Gupta VK; Nguyen QD; Kokai Z;
Address:		"Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Menesi ut 45, Hungary; Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, No. 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City, Viet Nam. Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Menesi ut 45, Hungary. Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Menesi ut 45, Hungary; Department of Post-harvest Technology, Faculty of Food Science and Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho Chi Minh City, Viet Nam. Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India. Centre of Innovation and Translational Research, CSIR-Indian Institute for Toxicology Research (CSIR-IITR), Lucknow 226001, India; Centre of Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; Sustainability Cluster, School of Engineering, University of Petroleum and Energy Studies, Dehradun 248 007, Uttarakhand, India. Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK. Electronic address: vijaifzd@gmail.com. Department of Bioengineering and Alcoholic Drink Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Menesi ut 45, Hungary. Electronic address: Nguyen.Duc.Quang@uni-mate.hu. Department of Postharvest, Trade, Supply Chain and Sensory Evaluation, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Villanyi ut 29-43, Hungary"
Journal Title:		Int J Food Microbiol
Year:		2022
Volume:		20220827
Issue:
Page Number:		109891 -
DOI:		10.1016/j.ijfoodmicro.2022.109891
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Palinka is Hungarian traditional alcoholic drink, and its quality is strongly depending on applied yeast strain. Unfortunately, all commercial yeast strains used the production of palinka are selected for oenological purpose, and thus the efficacy and aroma releasing capacity are vary depending on the type and quality of fruit used. In this study, the fermentation efficacy of nine commercial yeast strains of Saccharomyces cerevisiae was focused. All strains were able to do alcoholic fermentation of apple juice quite efficiently, and the simple sugars (fructose, glucose and sucrose) were almost exhausted at the end of fermentation. Meanwhile, the alcohol production capacity and yield were no significant differences (around 9.17 v/v %-9.43 v/v %), whereas the ability of sugar consumption of strains Uvaferm Danstil A and Fermicru AR2 was stronger than others. The differences in the concentration and composition of volatile compounds were recorded. The highest levels of total volatile compounds were observed in samples fermented with Uvaferm Danstil A, Fermiblanc Arom, Vin-O-Ferm Roses, and Fermicru AR2. Meanwhile total volatile compounds, 2-methyl-1-propanol, 3-methyl-1-butanol, total higher alcohols, ethyl acetate, and total esters were considered as key parameters for describing the profile of fermented apple juices, whereas total fusel alcohols, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, and total volatile compounds were characteristic indicators of samples fermented with Uvaferm Danstil A. This work provides very good information of commercial yeast strains for industrial palinka production"
Keywords:		1-Butanol Butanols Dietary Sugars Ethanol/analysis Fermentation Fructose Glucose *Malus/chemistry Monosaccharides Pentanols Saccharomyces cerevisiae Sucrose *Volatile Organic Compounds/analysis *Wine/analysis Alcoholic fermentation Aroma compounds Fruit s;
Notes:		"MedlinePham, Tuan M Varju, Reka Bujna, Erika Hoschke, Agoston Farkas, Csilla Nguyen, Toan B Sharma, Minaxi Pandey, Ashok Gupta, Vijai Kumar Nguyen, Quang D Kokai, Zoltan eng Netherlands 2022/09/06 Int J Food Microbiol. 2022 Nov 16; 381:109891. doi: 10.1016/j.ijfoodmicro.2022.109891. Epub 2022 Aug 27"