Adding Flavor to Beverages with Non-Conventional Yeasts

Davide Ravasio; Silvia Carlin; Teun Boekhout; Marizeth Groenewald; Urska Vrhovsek; Andrea Walther; Jürgen Wendland

doi:https://doi.org/10.3390/fermentation4010015

Adding Flavor to Beverages with Non-Conventional Yeasts

Davide Ravasio, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther, Jürgen Wendland

Research output: Contribution to journal › Article

16 Citations (Scopus)

197 Downloads (Pure)

Abstract

Abstract: Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed
via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour
profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

Original language	English
Article number	15
Number of pages	16
Journal	Fermentation
Volume	4
Issue number	1
DOIs	https://doi.org/10.3390/fermentation4010015
Publication status	Published - 26 Feb 2018

Keywords

Aroma
Aroma profiling
Fermentation
Saccharomycetes
Solid-phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)
Volatile organic compound (VOC)
Yeast

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title = "Adding Flavor to Beverages with Non-Conventional Yeasts",

abstract = "Abstract: Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayedvia gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavourprofile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.",

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AU - Ravasio, Davide

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AU - Boekhout, Teun

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AU - Vrhovsek, Urska

AU - Walther, Andrea

AU - Wendland, Jürgen

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N2 - Abstract: Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayedvia gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavourprofile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

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