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Abstract

Cachaça (aguardente) is a rum-style spirit made from sugar cane juice by artisanal methods in Brazil. A study was made of the production, biochemistry and microbiology of the process in fifteen distilleries in Sul de Minas. Identification of 443 yeasts showed Saccharomyces cerevisiae to be the predominant yeast but Rhodotorula glutinis and Candida maltosa were predominant in three cases. Bacterial infection is a potential problem, particularly in older wooden vats, when the ratio of yeasts:bacteria can be 10:1 or less. A study of daily batch fermentations in one distillery over one season in which 739 yeasts were identified revealed that S. cerevisiae was the predominant yeast. Six other yeast species showed a daily succession: Kluyveromyces marxianus, Pichia heimii and Hanseniaspora uvarum were present only at the beginning, Pichia subpelliculosa and Debaryomyces hansenii were detected from mid to the end of fermentation, and Pichia methanolica appeared briefly after the cessation of fermentation. Despite a steady influx of yeasts from nature, the species population in the fermenter was stable for at least four months suggesting strong physiological and ecological pressure for its maintenance. Cell densities during the fermentation were: yeasts - 4 x 108/ml; lactic acid bacteria -4 x 10(5)/ml; and bacilli - 5 x 10(4)/ml. Some acetic acid bacteria and enterobacteriaceae appeared at the end. Sucrose was immediately hydrolysed to fructose and glucose. The main fermentation was complete after 12 hours but not all fructose was utilised when harvesting after 24 hours.

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

“…Acetoin is also related to the biosynthesis of 2,3-butanediol and diacetil [35]. Saccharomyces strains generally do not produce signiWcant amounts of acetoin, which is a characteristic of Kloeckera and Hanseniaspora yeasts [10,36]. Similar results to these were published by Valles et al [40], who found higher concentrations of acetoin in cider that was fermented indigenously.…”

“…Alcohols (ethanol and glycerol), organic acids (acetic acid, lactic acid, malic acid, succinic acid, tartaric acid, and citric acid), and carbohydrates (glucose, sucrose, and fructose) were obtained from pulp extracts and analyzed [36]. Analyses were carried out with a high-performance liquid chromatography system (HPLC) (Shimadzu, model LC-10Ai (Shimadzu Corp., Tokyo, Japan), equipped with a dual detection system consisting of a UV detector and a refractive index detector (RID-10A SPD-10Ai).…”

“…These yeasts are replaced by S. cerevisiae, which tolerates high ethanol concentrations. Schwan et al [36] reported that the yeast strains of S. cerevisiae were the only ones in the Wnal phase of fermentation of sugar cane and that the conditions of low pH, concentration of sugars, and increasing concentrations of ethanol favor their dominance in the fermentation must. The yeast isolated during the inoculated fermentations showed the same karyotyping proWle as UFLA CA 1162 showing the dominance of the selected strain (data not shown).…”

Saccharomyces cerevisiae strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP)

“…Several factors can influence the quality of distilled alcoholic beverages; however, the identity of yeasts and the fermentation conditions are the most important determinants of flavour, since the majority of flavour compounds are formed during fermentation (Oliveira et al 2005;Dato et al 2005). There are many genera and species of yeast in sugar cane juice, but species of the genus Saccharomyces are mainly responsible for the alcoholic fermentation (Schwan et al 2001;González et al 2007) and Saccharomyces cerevisiae is the predominant species during spontaneous fermentation for the production of cachaça (Schwan et al 2001).…”

Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage

“…Alcohols, carbohydrates and organic acids were quantified by high-performance liquid chromatography (HPLC) using adapted methodology of Schwan et al (2001), in Shimadzu LC-10Ai chromatograph, SCR-101H Shimpack column (Shimadzu). Carbohydrates and alcohols were detected by refractive index (RID-10A detector) at 30 °C and the organic acids by the ultraviolet detector (SPD-10Ai) at 210 nm at 50 °C, both using the perchloric acid mobile phase at 100 mM, 0.6 mL min -1 flow.…”