Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple

Pietrowski, Giovana de Arruda Moura; Santos, Caroline Mongruel Eleutério dos; Sauer, Elenise; Wosiacki, Gilvan; Nogueira, Alessandro

doi:10.1021/jf302290k

Cited by 36 publications

(19 citation statements)

References 38 publications

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“…The main volatile compounds in the ciders were identified and quantified in all the varietal ciders ( Table 2). These compounds were also reported by Pietrowski et al (26) and Braga et al (15).…”

Section: Resultssupporting

confidence: 82%

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Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

et al. 2018

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This study evaluated the effect of sulphur dioxide (SO2) added at different steps in the process on the volatile composition contributing to the fruity aroma of cider. Potassium metabisulphite was added (150 and 300 mg/L) at three processing steps (a) crushed apple, (b) apple must and (c) final product. The SO2 added to the crushed apple either maintained or increased the fermentation rate, whereas the addition to the apple must slowed the fermentation rate. The addition of 300 mg/L of potassium metabisulphite to Golden Delicious apple must inhibited fermentation. The losses of volatile compounds varied from 23 to 46% and from 33 to 97% in all of the treatments with 150 and 300 mg/L of potassium metabisulphite, respectively. 3‐Methyl‐1‐butanol, acetaldehyde and ethyl ethanoate corresponded to >85% of the volatile compounds in the cider; 3‐methyl‐1‐butanol was not affected by the sulphur dioxide. Acetaldehyde showed the greatest reduction (>80%) with the addition of sulphur dioxide and ethyl ethanoate was reduced when the compound was added to the crushed apple and apple must. All of the interactions between the apple variety, the stage of SO2 addition and the concentration of SO2 showed significant negative impact on volatile compounds. © 2018 The Institute of Brewing & Distilling

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Section: Resultssupporting

confidence: 82%

“…Analysis of volatile compounds was according to the methodology described by Pietrowski et al (26) and Braga et al (15). Samples (6 mL) in glass vials (20 mL) and 50 μL of internal standard (heptanoic acid, Merck) added.…”

Section: Instrumental and Physicochemical Analysismentioning

confidence: 99%

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

et al. 2018

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“…Besides its role in grape wine fermentation H . uvarum has been used as both a single and a mixed starter culture in the fermentation of cocoa (Batista et al ., ; da Veiga Moreira et al ., ), orange wine (Mingorance‐Cazorla et al ., ) and apple cider and spirits (Moura Pietrowski et al ., ; Rodriguez Madrera et al ., ). H .…”

Section: Hanseniaspora Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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“…Besides a role in grape wine fermentation, Hanseniaspora species have been used as starter cultures in the fermentation of fruit wines, ciders, and spirits (2–5) and cocoa (6, 7). …”

Section: Genome Announcementmentioning

confidence: 99%

Genome Sequences of Three Species of Hanseniaspora Isolated from Spontaneous Wine Fermentations

et al. 2016

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Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple

Cited by 36 publications

References 38 publications

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

Yeasts found in vineyards and wineries

Genome Sequences of Three Species of Hanseniaspora Isolated from Spontaneous Wine Fermentations

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