Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides from sour cherry ( Prunus cerasus L.) used in the production of special fruit beers

The glycoside hydrolase activity of Saccharomyces cerevisiae and Brettanomyces custersii was examined on sour cherry ( Prunus cerasus L.) glycosides with bound volatile compounds. Refermentations by the β‐glucosidase‐negative S. cerevisiae strains LD25 and LD40 of sour cherry juice‐supplemented beer demonstrated only a moderate increase of volatiles. In contrast, the β‐glucosidase‐positive B. custersii strain LD72 showed a more pronounced activity towards glycosides with aliphatic alcohols, aromatic compounds and terpenoid alcohols. Important contributors to sour cherry aroma such as benzaldehyde, linalool and eugenol were released during refermentation as shown by analytical tools. A gradually increasing release was observed during refermentations by B. custersii when whole sour cherries, sour cherry pulp or juice were supplemented in the beer. Refermentations with whole sour cherries and with sour cherry stones demonstrated an increased formation of benzyl compounds. Thus, amygdalin was partially hydrolysed, and a large part of the benzaldehyde formed was mainly reduced to benzyl alcohol and some further esterified to benzyl acetate. These findings demonstrate the importance and interesting role of certain Brettanomyces species in the production of fruit lambic beers such as ‘Kriek’.