Dept. Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, Brazil.
Dept. Agroindústria, Alimentos e Nutrição, Escola Superior de Agricultura 'Luiz de Queiroz', University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, Brazil.
Food Res Int. 2017 Jan;91:18-25. doi: 10.1016/j.foodres.2016.11.022. Epub 2016 Nov 22.
Cachaça 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 cachaça. 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 cachaça. Spontaneous fermentation are still the traditional method used for the production of cachaça, 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 cachaça's chemical and sensory profiles, besides demonstrating the importance of adopting insightful handling practices and strict control of technical guidelines.
巴西甘蔗酒是一种典型的巴西烈酒，通过发酵甘蔗汁的蒸馏获得，其生产与地区传统和地理特征密切相关。在这项工作中，我们研究了不同土著酵母与其他商业菌株相比，对甘蔗酒化学特征的影响。采用四种不同的野生酵母、一种具有本土酵母的混合起始培养物和两种商业菌株进行发酵。发酵过程模拟了传统工艺，通过气相色谱法对馏出物进行分析，并通过多元统计数据进行分析。结果表明，发酵过程中某些非酿酒酵母的过度生长会导致馏出物中污染物化合物的浓度更高。然而，当这些微生物在集群关联中共同作用时，并不会产生负面影响，反而可能有助于赋予甘蔗酒独特的化学质量和风味。自发发酵仍然是生产甘蔗酒的传统方法，我们的结果确实表明，更高的多样性，甚至更均匀的发酵环境，使酵母能够作为一个复杂的集群，为馏出物赋予独特的、高质量的化学特征。最后，这项研究有助于了解本土微生物群的作用及其对甘蔗酒化学和感官特征的影响，同时也证明了采用有见地的处理方法和严格控制技术指南的重要性。
