Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead
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Wine yeast strains Torulaspora delbrueckii, Saccharomyces bayanus and an osmo-ethanol tolerant Saccharomyces cerevisiae strain isolated in a Pedro Ximenez grape must have been used as starter cultures for mead production without addition of nitrogen assimilable sources. Significant differences on the fermentation kinetics, major volatile compound (MVC) contents and in organoleptic properties (OP) were obtained. A Multivariate Analysis (MVA) carried out with the contents in the six key compounds, acetaldehyde, 1-propanol, isobutanol, acetoin, 2,3-butanediol (levo) and diethyl succinate, allows to obtain a chemical profile or fingerprint very useful to differentiate each mead. By subjecting these MVC to a principal component analysis, two PCs were obtained that explain the 85.3% of variance and group the meads according the yeast used. Meads obtained with T. delbrueckii have a low ethanol, high residual sugar content and preserve the primary aroma of honey. It was concluded from a sensorial evaluation that the most suitable yeast that produces the sweet type of multifloral honey mead is T. delbrueckii, while S. bayanus is suitable for dry meads.
KeywordsMead Fermentation Non-Saccharomyces Saccharomyces Aroma compounds Statistical differentiation
Multiple sample comparison
Multiple variable analysis
Major volatile compounds
Principal component analysis
The authors thank Minami Ogawa for her assistance with English language editing. This research was funded by the XXIII Programa Propio de Fomento de la Investigación (MOD 4.2. SINERGIAS, Ref. XXIII PP Mod. 4.2 de la Universidad de Córdoba (Spain).
Compliance with ethical standards
Conflict of interest
The authors declare that they have no competing interest.
This article does not contain any studies with human participants performed by any of the authors.
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