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Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies

机译：本地酵母对李子白兰地发酵和挥发性成分的影响

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摘要

The aim of this study was to determine the influence of different yeasts isolated from fresh blue plum fruits (Aureobasidium sp.) and spontaneously fermenting plum musts (Kloeckera apiculata and Saccha-romyces cerevisiae), as well as commercial wine and distillery strains, on the fermentation and chemical composition of plum brandies. Gas chromatography methods were used to detect major volatile components. The most rapid fermentation occurred in musts inoculated with S. cerevisiae. However, the highest concentration of ethanol was detected in samples after spontaneous fermentation (8.40% v/v). Plum brandies obtained after distillation contained from 66.3 (K. apiculata) up to 74.3% v/v ethanol (spontaneous fermentation). The samples after spontaneous fermentation were distinguished by a high content of acetoin, ethyl acetate and total esters, accompanied by a low level of methanol and fusel alcohols. Non-Saccharomyces yeasts were responsible for higher concentrations of esters and methanol, while S. cerevisiae strains resulted in increased levels of higher alcohols. It was also found that isolated indigenous strains of S. cerevisiae synthesized relatively low amounts of higher alcohols compared to commercial cultures. Samples obtained using the distillery strain of S. cerevisiae received the highest score (18.2) during sensory analysis and were characterized by a well-harmonised taste and aroma.
机译：这项研究的目的是确定分离自新鲜蓝李子果实（Aureobasidium sp。）和自发发酵李子汁（Kloeckera apiculata和Saccha-romyces cerevisiae）以及商业葡萄酒和酿酒厂菌株的不同酵母对酵母的影响。李子白兰地的发酵和化学成分。气相色谱法用于检测主要挥发性成分。最快的发酵发生在接种酿酒酵母的葡萄汁中。但是，自发发酵后样品中的乙醇浓度最高（8.40％v / v）。蒸馏后获得的李子白兰地中含有66.3（尖酸钾）乙醇，最高可达74.3％v / v（自发发酵）。自发发酵后的样品的特征在于高含量的乙酰丙酮，乙酸乙酯和总酯，以及少量的甲醇和杂醇。非酿酒酵母导致较高的酯和甲醇浓度，而酿酒酵母菌株导致较高的醇水平。还发现，与商业培养相比，分离的酿酒酵母本地菌株合成相对较少量的高级醇。使用酿酒酵母酿酒厂菌株获得的样品在感官分析过程中获得最高分（18.2），其特点是味道和香气高度协调。

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