DSER/Centre of Agrarian Science Campus II, Federal University of Paraiba, Areia, Paraiba, Brazil; Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.
Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.
Food Chem. 2021 Nov 1;361:130025. doi: 10.1016/j.foodchem.2021.130025. Epub 2021 May 9.
The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential inorganic elements during alcoholic fermentation of brewers wort, fermented using three independent yeast strains, Saccharomyces pastorianus W34/70, and Saccharomyces cerevisiae strains M2 and NCYC2592 under a range of conditions replicated for each yeast strain. 10 treatments were applied: 1 control and 9 inorganic supplementations: standard brewers wort, ammonia-nitrogen, inorganic phosphate, potassium, magnesium, copper, zinc, iron, manganese and a composite mixture, Twenty-five chemical markers were evaluated by HPLC (ethanol, glycerol), and GC-MS (aroma). There was a significant change in volatile aroma compounds during fermentation, which was more prominent when supplemented with ammonia nitrogen, inorganic phosphate, potassium or magnesium (P < 0.05). Heavy metal ions mostly had a negative effect on the flavour formation.
可用无机元素的相对浓度对酵母生长和代谢至关重要，并且有可能成为在发酵过程中定向形成酵母风味的工具。本研究调查了在三种独立酵母菌株（巴氏酵母 W34/70 和酿酒酵母菌株 M2 和 NCYC2592）的酿造麦汁酒精发酵过程中，必需无机元素的影响，每种酵母菌株都在一系列条件下进行了重复实验。共应用了 10 种处理方法：1 个对照和 9 种无机添加物：标准酿造麦汁、氨氮、无机磷酸盐、钾、镁、铜、锌、铁、锰和复合混合物。通过 HPLC（乙醇、甘油）和 GC-MS（香气）评估了 25 种化学标记物。发酵过程中挥发性香气化合物发生了显著变化，当添加氨氮、无机磷酸盐、钾或镁时变化更为明显（P<0.05）。重金属离子对风味形成的影响大多为负面。
