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标题：Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit
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作者：Fatjona Fejzullahu ; Zsuzsanna Kiss ; Gabriella Kun-Farkas 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：6
页码：1336
DOI：10.3390/foods10061336
出版社：MDPI Publishing
摘要：The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.
关键词：non- Saccharomyces yeasts; mixed fermentation; fruit spirit; volatile compounds; sensory attributes; quality non- Saccharomyces yeasts ; mixed fermentation ; fruit spirit ; volatile compounds ; sensory attributes ; quality