Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes

Flores, Melisa González; Origone, Andrea Cecilia; Bajda, Leonardo; Rodrı́guez, Marı́a Eugenia; Lopes, Christian A.

doi:10.1016/j.ijfoodmicro.2021.109129

Cited by 5 publications

(2 citation statements)

References 44 publications

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“…No statistically significant difference was detected in the GSSG amount in the three Perry, whereas the highest content of GSH was found in the AXF condition followed by COF. Nevertheless, the total glutathione concentration was lower compared to the dose recommended by OIV resolutions [36][37][38] of 20 mg/L in wine to exert a protective effect against oxidation.…”

Section: Secondary Fermentations and Chemical Characterization Of Per...mentioning

confidence: 75%

“…This sugar alcohol has been proposed as an indicator for the authenticity of fruit juices and sweetness [35]. However, González Flores et al [36,37] identified two cryotolerant strains, belonging to Saccharomyces uvarum species, able to degrade sorbitol in pear juice. The worse fermentation performance and the highestbacterial contamination observed in the Perry inoculated with Starm.…”

Section: Fermentation Performances Of Starm Bacillaris Cb219 In Pear ...mentioning

confidence: 99%

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Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)

Guerrini

Galli

Barbato

et al. 2022

Eur Food Res Technol

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This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) and sequential (SEF) mixed cultures in comparison with S. cerevisiae monoculture fermentation (AXF), evaluating the influence of yeast starter cultures on Perry characteristics. The perries were re-fermented in bottle by S. cerevisiae strain EC1118. During primary fermentation, growth and fermentation kinetics were different in the co-inoculated and sequential fermentations in comparison with pure S. cerevisiae fermentation; however, sugars were depleted, and 6% (v/v) ethanol was produced in all the trials. Glycerol content was significantly higher in mixed fermentations due to Starm. bacillaris metabolism (+ 20% in COF, and + 42% in SEF conditions). After re-fermentation in bottle, higher levels of 3-Methyl-1-butanol, 1-propanol, acetaldehyde and esters were detected in Perry from the mixed fermentations. All the Perries were accepted by the consumers (general liking values from 6.01 to 6.26). Perries’ appearance from mixed fermentations was described as less intense and more clear. The use of small caliber pears cv Abate Fètel and Starm. bacillaris in combination with S. cerevisiae in Perry production might be a suitable tool to obtain novel beverages with distinctive organoleptic features.

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Section: Secondary Fermentations and Chemical Characterization Of Per...mentioning

confidence: 75%

Section: Fermentation Performances Of Starm Bacillaris Cb219 In Pear ...mentioning

confidence: 99%

Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)

Guerrini

Galli

Barbato

et al. 2022

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

Tian

Liu

et al. 2023

Food Chemistry

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Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies

Deng,

Xia,

Han

et al. 2024

Food Chemistry

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Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes

Cited by 5 publications

References 44 publications

Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)

Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)

Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii

Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies

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