Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Kraków, Poland.
CDC Poland Sp. z o.o., ul. Zagnańska 153, 25-563 Kielce, Poland.
Molecules. 2020 Jul 8;25(14):3127. doi: 10.3390/molecules25143127.
Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained from fermentation carried out spontaneously or with . Obtained brandies were analysed using gas chromatography-flame ionization detector (GC-FID), solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and sensorially. In our study, brandies produced from musts fermented by demonstrated the highest concentration of ethyl esters and increased concentrations of isoamyl acetate, 2-phenylethyl acetate, ethyl palmitate and hexanol. Moreover, our results support the hypothesis that non- yeasts which are present during spontaneous fermentation and demonstrate higher β-glucosidase activities enhance aroma of alcoholic beverages through releasing aroma compounds from glycosidic forms, e.g., α-phellandrene, ()-β-fanesene, (,)-α-farnesene, α-farnesene, and farnesol. Considering results obtained in sensory analysis, we proved that is suitable for the production of apple brandies, improving their flavour. Brandies obtained from musts fermented by obtained the highest average range for "overall note" parameter in sensory analysis.
酒精饮料的挥发性物质的定性和定量特征主要取决于原料质量、用于发酵的酵母和加工技术。 是一种酵母，通常不用于生产酒精饮料，但它能够产生具有理想香气的挥发性物质。由于关于该微生物用于苹果白兰地生产的应用以及它如何影响成品挥发性特征的信息很少，我们决定解决这个问题。本研究的目的是确定 在比较由三种苹果品种（Topaz、 Rubin 和 Elise）制成的苹果白兰地和由自发发酵或用发酵制成的苹果白兰地的挥发性化合物和感官特性的影响。使用气相色谱-火焰离子化检测器 (GC-FID)、固相微萃取-气相色谱-质谱联用 (SPME-GC-MS) 和感官分析对获得的白兰地进行分析。在我们的研究中，由 通过发酵生产的白兰地表现出最高浓度的乙酯和增加的异戊酸乙酯、2-苯乙酸乙酯、棕榈酸乙酯和己醇浓度。此外，我们的结果支持了这样的假设，即在自发发酵过程中存在的非 酵母和表现出更高的 β-葡萄糖苷酶活性，通过从糖苷形式释放香气化合物，例如α-水芹烯、()-β-法尼烯、(,)-α-法尼烯、法尼烯和法尼醇，增强酒精饮料的香气。考虑到感官分析中获得的结果，我们证明了 适合生产苹果白兰地，改善其风味。由 通过发酵的发酵液制成的白兰地在感官分析中获得了“整体香气”参数的最高平均范围。
