Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, Kraków, Poland.
Food Microbiol. 2010 May;27(3):418-24. doi: 10.1016/j.fm.2009.12.005. Epub 2009 Dec 23.
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 Saccharomyces 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.
本研究旨在确定从新鲜的蓝李果实（金龟子属）和自然发酵的李汁（尖端克鲁维酵母和酿酒酵母）中分离出的不同酵母，以及商业葡萄酒和酿酒酵母菌株对李白兰地发酵和化学成分的影响。采用气相色谱法检测主要挥发性成分。在接种酿酒酵母的醪液中发酵最快。然而，在自然发酵后的样品中检测到最高的乙醇浓度（8.40% v/v）。蒸馏后获得的李白兰地含有 66.3（尖端克鲁维酵母）至 74.3% v/v 的乙醇（自然发酵）。自然发酵后的样品的特点是含有高浓度的乙酰基、乙酸乙酯和总酯，同时甲醇和杂醇油含量较低。非酿酒酵母负责更高浓度的酯和甲醇，而酿酒酵母菌株则导致更高醇的水平增加。还发现，与商业培养物相比，分离的本土酿酒酵母菌株合成的高级醇含量相对较低。在感官分析中，使用酿酒酵母酿酒厂菌株获得的样品获得了最高的分数（18.2），并具有良好协调的口感和香气。
