Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca

Detalhes bibliográficos
Autor(a) principal: Dato, MCF
Data de Publicação: 2005
Outros Autores: Pizauro, J. M., Mutton, MJR
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://hdl.handle.net/11449/195843
Resumo: The aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca.
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spelling Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachacacachacadistillate compositionaldehydehigher alcoholssecondary componentsyeastThe aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca.Univ Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, BrazilUniv Estadual Paulista, Fac Ciencias Agrarias & Vet, Dept Tecnol, Jaboticabal, SP, BrazilSoc Brasileira MicrobiologiaUniversidade Estadual Paulista (Unesp)Dato, MCFPizauro, J. M.Mutton, MJR2020-12-10T18:05:12Z2020-12-10T18:05:12Z2005-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article70-74Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005.1517-8382http://hdl.handle.net/11449/195843WOS:000234802800014Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengBrazilian Journal Of Microbiologyinfo:eu-repo/semantics/openAccess2021-10-23T12:14:54Zoai:repositorio.unesp.br:11449/195843Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462021-10-23T12:14:54Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
title Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
spellingShingle Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
Dato, MCF
cachaca
distillate composition
aldehyde
higher alcohols
secondary components
yeast
title_short Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
title_full Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
title_fullStr Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
title_full_unstemmed Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
title_sort Analysis of the secondary compounds produced by Saccharomyces cerevisiae and wild yeast strains during the production of cachaca
author Dato, MCF
author_facet Dato, MCF
Pizauro, J. M.
Mutton, MJR
author_role author
author2 Pizauro, J. M.
Mutton, MJR
author2_role author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Dato, MCF
Pizauro, J. M.
Mutton, MJR
dc.subject.por.fl_str_mv cachaca
distillate composition
aldehyde
higher alcohols
secondary components
yeast
topic cachaca
distillate composition
aldehyde
higher alcohols
secondary components
yeast
description The aim of this study is to compare the composition of cachacas produced in 10 fermentation cycles by Saccharomyces cerevisiae (Sc) and wild yeast strains [Pichia silvicola (Ps), Pichia anomala 1 (Pa1), Pichia anomala 2 (Pa2) and Dekkera bruxelensis (Db)], isolated from distilleries in Jaboticabal - SP, Brazil. The secondary components of the heart fraction were determined by gas chromatography. The levels of secondary components were influenced by the wine pH, which varied among yeast strains. S. cerevisiae showed slightly more secondary components, whereas wild strains produced more higher alcohols. Wild yeast strains were shown to be adequate for the production of a high quality cachaca.
publishDate 2005
dc.date.none.fl_str_mv 2005-01-01
2020-12-10T18:05:12Z
2020-12-10T18:05:12Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005.
1517-8382
http://hdl.handle.net/11449/195843
WOS:000234802800014
identifier_str_mv Brazilian Journal Of Microbiology. Sao Paulo: Soc Brasileira Microbiologia, v. 36, n. 1, p. 70-74, 2005.
1517-8382
WOS:000234802800014
url http://hdl.handle.net/11449/195843
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Brazilian Journal Of Microbiology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 70-74
dc.publisher.none.fl_str_mv Soc Brasileira Microbiologia
publisher.none.fl_str_mv Soc Brasileira Microbiologia
dc.source.none.fl_str_mv Web of Science
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
_version_ 1799965019376451584

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