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Article

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

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INIAV IP.—Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Dois Portos, Quinta de Almoínha, 2565-191 Dois Portos, Portugal
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BioISI—Biosystems and Integrative Sciences Institute, Faculty of Sciences, University of Lisbon, 1749-016 Lisbon, Portugal
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MED—Mediterranean Institute for Agriculture, Environment and Development, Institute for Advanced Studies and Research, Universidade de Évora, 7006-554 Évora, Portugal
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CERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Coimbra, Coimbra Agriculture School, 3045-601 Coimbra, Portugal
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Author to whom correspondence should be addressed.
Academic Editors: Christian Coelho and Niel van Wyk
Foods 2022, 11(13), 1916; https://doi.org/10.3390/foods11131916
Received: 27 May 2022 / Revised: 21 June 2022 / Accepted: 24 June 2022 / Published: 28 June 2022
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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. View Full-Text
Keywords: indigenous yeasts; strawberry tree fruit; alcoholic fermentation; distillation; volatile composition indigenous yeasts; strawberry tree fruit; alcoholic fermentation; distillation; volatile composition
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MDPI and ACS Style

Baleiras-Couto, M.M.; Caldeira, I.; Gomes, F.; Botelho, G.; Duarte, F.L. Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates. Foods 2022, 11, 1916. https://doi.org/10.3390/foods11131916

AMA Style

Baleiras-Couto MM, Caldeira I, Gomes F, Botelho G, Duarte FL. Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates. Foods. 2022; 11(13):1916. https://doi.org/10.3390/foods11131916

Chicago/Turabian Style

Baleiras-Couto, M. Margarida, Ilda Caldeira, Filomena Gomes, Goreti Botelho, and Filomena L. Duarte. 2022. "Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates" Foods 11, no. 13: 1916. https://doi.org/10.3390/foods11131916

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