Effect of Co‐Inoculation of <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus fermentum</i> on the Quality of the Distilled Sugar Cane Beverage Cachaça

Duarte, Whasley Ferreira; Sousa, Márcio Vinícius Ferreira de; Dias, Disney Ribeiro; Schwan, Rosane Freitas

doi:10.1111/j.1750-3841.2011.02412.x

Cited by 29 publications

(14 citation statements)

References 32 publications

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“…Fermentations were carried out in duplicate until°B rix stabilization. After yeast cells decantation by gravity, the fermented juice was distilled (Duarte et al 2011). The first 10% (head) of the expected volume of the distillate were collected and discarded aiming to eliminate undesirable volatile compounds such as methanol and acetaldehyde (Campos et al 2010).…”

Section: Sweet Sorghum Spirit Productionmentioning

confidence: 99%

Production and Characterization of a New Sweet Sorghum Distilled Beverage

et al. 2019

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Sweet sorghum is a culture that has received increasing attention in the last years. In many countries, genetic breeding programs have been developed seeking increases in the production of juice and sugars for alcoholic fermentation. In our study, S. cerevisiae and M. caribbica were evaluated to produce a distilled beverage from sweet sorghum, which was chemically and sensorially characterized. Both inocula and genotype BRS 506 were selected to produce the sweet sorghum spirit due to their high sugar conversion, ethanol yield, efficiency and productivity. The produced novel sorghum spirit was chemically and sensorially characterized. Fifty-five volatile compounds were identified by GC-MS, most of them belonging to the groups of esters and higher alcohols, which are desirable due to their fruity aromatic descriptors in distilled beverages. The sweet sorghum spirit produced with S. cerevisiae presented more volatile acids (9431.86 lg/L), aldehydes (331.93 lg/L) and terpenes (4881 lg/L). In contrast, the spirit produced with mixed inoculum showed 58,021.27 lg/L of esters and 9717.07 lg/L of higher alcohols. The mixed inoculum improved the production of desirable volatile compounds, resulting in slightly greater acceptance in the sensorial analysis with a higher index of purchase intention. Based on our results, the sweet sorghum proved to be a good substrate for alcoholic fermentation to produce a spirit, which may represent an interesting alternative in the market of distilled beverages.

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Section: Sweet Sorghum Spirit Productionmentioning

confidence: 99%

Production and Characterization of a New Sweet Sorghum Distilled Beverage

et al. 2019

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“…Co-inoculation strategies have been found to benefit production of: Pinot Noir (Krieger 2002, Christen andMira de Orduña 2010), Shiraz (Abrahamse and Bartowsky 2012b), Cabernet Sauvignon (Guzzon et al 2013), Tannat (Muñoz et al 2014), Merlot (Cañas et al 2012, Antalick et al 2013, Cabernet Franc (Cañas et al 2015), Tempranillo (Cañas et al 2012), Riesling (Knoll et al 2011), Teroldego and Marzemino (Guzzon et al 2013), Malbec (Massera et al 2009, Mendoza et al 2011, Amarone (Zapparoli et al 2009), Nero di Troia (Garofalo et al 2015). In fact, co-inoculated MLF is also being utilised in the production of cherry wine (Sun et al 2013), pear wine using Lactobacillus acidophilus (Zhang et al 2011), cider (Sánchez et al 2014) and cachaça (Duarte et al 2011). In fact, co-inoculated MLF is also being utilised in the production of cherry wine (Sun et al 2013), pear wine using Lactobacillus acidophilus (Zhang et al 2011), cider (Sánchez et al 2014) and cachaça (Duarte et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Co-inoculation has also been used in Pinot Noir in conjunction with microwave maceration (a novel winemaking process) to shorten vinification time, which in this trial was 37 days from harvest to stable wine (Carew et al 2015). In fact, co-inoculated MLF is also being utilised in the production of cherry wine (Sun et al 2013), pear wine using Lactobacillus acidophilus (Zhang et al 2011), cider (Sánchez et al 2014) and cachaça (Duarte et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Emerging trends in the application of malolactic fermentation

Bartowsky

Costello

Chambers

2015

Australian Journal of Grape and Wine Research

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Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularly in new world winemaking regions, prefer to minimise the risk of a failed or sluggish MLF by inoculating with a reliable, commercially available starter culture. This review focuses on the scientific literature underpinning growing trends in the application of MLF starters. It considers the literature on co‐inoculation regimes, where MLF bacteria are inoculated into a ferment prior to completion of alcoholic fermentation and what benefits this might bring relative to sequential inoculation, when bacteria are added after completion of primary fermentation. It also considers the benefits of the growing trend of using bacteria other than the traditional Oenococcus oeni for induction of MLF, and of developing starter cultures from regional isolates of MLF bacteria to enhance regional identity of wines.

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“…The number of these organoleptic compounds in cachaça depends on several factors, including the fermentation conditions, the nature of the nitrogen source and the yeast strain employed in the process (Vila Nova et al, ; Vidal et al, ; de Souza et al, ; Duarte et al, ). Several yeasts and bacteria are present in the microbial population of handmade cachaça, and these species are likely to act together to produce metabolites that might be either advantageous or detrimental to the process and determine the sensory quality of the end‐product (Vila Nova et al, ; Duarte et al, , ; Gomes et al, ). Several yeasts have been employed in the production of fermented alcoholic beverages, and this has resulted in the formation of several different compounds (Vila Nova et al, ; Duarte et al, ).…”

Section: Introductionmentioning

confidence: 99%

Production of sensory compounds by means of the yeastDekkera bruxellensisin different nitrogen sources with the prospect of producing cachaça

Parente

Vidal

Leite

et al. 2014

Yeast

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The distilled spirit made from sugar cane juice, also known as cachaça, is a traditional Brazilian beverage that in recent years has increased its market share among international distilled beverages. Several volatile compounds produced by yeast cells during the fermentation process are responsible for the unique taste and aroma of this drink. The yeast Dekkera bruxellensis has acquired increasing importance in the fermented beverage production, as the different metabolites produced by this yeast may be either beneficial or harmful to the end-product. Since D. bruxellensis is often found in the fermentation processes carried out in ethanol fuel distillation in Brazil, we employed this yeast to analyse the physiological profile and production of aromatic compounds and to examine whether it is feasible to regard it as a cachaça-producing microorganism. The assays were performed on a small scale and simulated the conditions for the production of handmade cachaça. The results showed that the presence of aromatic and branched-chain amino acids in the medium has a strong influence on the metabolism and production of flavours by D. bruxellensis. The assimilation of these alternative nitrogen sources led to different fermentation yields and the production of flavouring compounds. The influence of the nitrogen source on the metabolism of fusel alcohols and esters in D. bruxellensis highlights the need for further studies of the nitrogen requirements to obtain the desired level of sensory compounds in the fermentation. Our results suggest that D. bruxellensis has the potential to play a role in the production of cachaça.

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Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça

Abstract: This study reports on the use of a mixed culture of Saccharomyces cerevisae and Lactobacillus fermentum to produce cachaça and shows the influence of co-inoculation of yeast and bacteria on the quality of this beverage.

Cited by 29 publications

References 32 publications

Production and Characterization of a New Sweet Sorghum Distilled Beverage

Production and Characterization of a New Sweet Sorghum Distilled Beverage

Emerging trends in the application of malolactic fermentation

Production of sensory compounds by means of the yeastDekkera bruxellensisin different nitrogen sources with the prospect of producing cachaça

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