Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead
- 2 March 2020
- journal article
- research article
- Published by Springer Science and Business Media LLC in Journal of Food Science and Technology
- Vol. 57 (8), 2840-2851
- https://doi.org/10.1007/s13197-020-04316-6
Abstract
Mead is an ancient alcoholic beverage produced through the fermentation of a diluted solution of honey. Due to the peculiar and varied composition of honey, mead production faces several problems, such as slow or stuck fermentations mainly due to the low nitrogen concentration, lack of uniformity of the final product and the production of unpleasant aromas. In this context, this work aimed to select low nitrogen-demand yeast strains and evaluate their potential for the production of mead. Therefore, among 21 commercial wine yeast strains, 5 were selected based on their fermentative behavior at low assimilable nitrogen concentrations. The selected strains were further evaluated for their contributions in meads produced with limited nitrogen availability, and the results showed significant differences on some physicochemical parameters like biomass production, residual sugars, glycerol concentration, and fermentative rate. Moreover, meads obtained with selected strains differed in the concentration of several volatile compounds. The volatile compounds concentration and the principal component analysis based on odor activity values allowed separating strains into three groups. In general, S. cerevisiae var bayanus strains (QA23, Spark, and AWRI-R2) were the largest producers of aromatic compounds, particularly those with floral and fruity descriptors. The selection of yeast strains with low nitrogen-demand and different volatile compounds production can be explored by mead makers to limit fermentation problems and obtain characteristic products.Keywords
Funding Information
- Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
This publication has 33 references indexed in Scilit:
- Effect of pressure and temperature on alcoholic fermentation by Saccharomyces cerevisiae immobilized on γ-alumina pelletsBioresource Technology, 2012
- Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen sourceFEMS Yeast Research, 2012
- Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beersJournal of Chromatography A, 2012
- Production and biological function of volatile esters in Saccharomyces cerevisiaeMicrobial Biotechnology, 2010
- The Chemical Composition of HoneyJournal of Chemical Education, 2007
- Yeast and bacterial modulation of wine aroma and flavourAustralian Journal of Grape and Wine Research, 2005
- Volatile composition of Mencı́a winesFood Chemistry, 2005
- The Genetic Improvement of Wine YeastsPublished by Taylor & Francis Ltd ,2003
- Practical significance of relative assimilable nitrogen requirements of yeast: a preliminary study of fermentation performance and liberation of H2SAustralian Journal of Grape and Wine Research, 2002
- Identification of Character Impact Odorants of Different White Wine VarietiesJournal of Agricultural and Food Chemistry, 1997