Quality improvement and geographical indication of cachaça (Brazilian spirit) by using local selected yeast strains.
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2016
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Abstract
Aims: In order to improve the quality and to create a biological basis for
obtainment of the protected denomination of origin (PDO), indigenous yeast
were isolated and characterized for use in Salinas city (the Brazilian region of
quality cachac a production).
Material and methods: Seven thousand and two hundred yeast colonies from
15 Salinas city distilleries were screened based on their fermentative behaviour
and the physicochemical composition of cachac a. Molecular polymorphic
analyses were performed to characterize these isolates.
Results: Two Saccharomyces cerevisiae strains (nos. 678 and 680) showed
appropriate characteristics to use in the cachac a production: low levels of
acetaldehyde and methanol, and high ethyl lactate/ethyl acetate ratio
respectively. They also presented polymorphic characteristics more closely
related between themselves even when compared to other strains from Salinas.
Conclusions: The application of selected yeast to cachac a production can
contribute for the improvement of the quality product as well as be used as a
natural marker for PDO.
Significance and Impact of the Study: This study suggests that the use of
selected yeast strains could contribute to obtain a cachac a similar to those
produced traditionally, while getting wide acceptation in the market, yet
presenting more homogeneous organoleptic characteristics, and thus
contributing to the PDO implementation.
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BARBOSA, E. A. et al. Quality improvement and geographical indication of cachaça (Brazilian spirit) by using local selected yeast strains. Journal of Applied Microbiology, v. 121, p. 1038-1051, 2016. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1111/jam.13216/abstract>. Acesso em: 29 ago. 2017.