Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

Abstract

The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and although a great diversity of indigenous yeasts was found, S. cerevisiae isolates could still be grouped into eight clusters, and a good separation between producers was achieved. Based on the results of a multivariate analysis of the physical-chemical and volatile composition of the distillates, a distinction between the distillates from the two producers was determined. Moreover, these findings are corroborated by the similarities in flavor that were found. Along with the variability found in the distillates, S. cerevisiae isolates could be clustered and associated with each producer. On the other hand, the differentiation of the harvesting period was not so clear. The characterization of the indigenous yeasts associated with the fermentation process of Arbutus unedo L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates.

Current Research on Flavor Compounds in Fermented Food Products

“…Despite a diverse range of indigenous yeasts, S. cerevisiae isolates formed distinct clusters associated with each producer, influencing the physical–chemical and volatile compositions of the resulting distillates, thereby enabling differentiation between producers. While the harvesting period’s impact was less pronounced, the characterization of indigenous yeasts offers valuable insights for preserving the unique qualities of Arbutus unedo L. fruit distillates [ 39 ].…”