Open AccessAlcoholic Fermentation with different Saccharomyces Strains and its Effect of Mash Composition
Author(s) -
Viktória Kapcsándi,
Erika Lakatos Hanczne,
Ágnes Nagy,
Rita Székelyhidi
Publication year - 2021
Publication title -
revista de chimie
Language(s) - English
Resource type - Journals
ISSN - 0034-7752
DOI - 10.37358/rc.21.4.8467
Subject(s) - fermentation , yeast , food science , pectinase , sucrose , malic acid , saccharomyces cerevisiae , sugar , fructose , succinic acid , ethanol fermentation , chemistry , saccharomyces , tartaric acid , biochemistry , biology , citric acid , enzyme
The aim of this study was to determine the effect of two yeast strains (Saccharomyces cerevisiae and S. bayanus) on the fermentation with or without additional pectinase. The organic acids products (tartaric, malic, and succinic acid), carbohydrates (glucose, fructose, and sucrose) utilized, and ethanol produced were examined by HPLC. The efficiency of fermentation was affected by several parameters such as the preparation procedure of the fruits, like temperature (18C), yeast strain applied, pH adjustment (3.2), the dosage of yeast nutrient and application of pectinase. We have found that pectinase pre-treatment and S. cerevisiae could significantly alter the amount of the examined components, which changed the quality of the end product. We have also experienced significant (p≤0.05) differences in the sugar utilisation of yeast strains as well as organic acid contents in the different stages of fermentation, where the samples fermented with spontaneous and identified yeast strains.