Contribution of different natural yeasts to the aroma of two alcoholic beverages
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Mingorance Cazorla, Lydia; Clemente Jiménez, Josefa María![University of Almería authority University of Almería authority](/themes/Mirage2/images/autoridades/autoridad.png)
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Date
2003Abstract
The aroma formation in the fermentation of two types of natural musts by 12 different yeasts has been analysed. In
grape must fermentation Pichia fermentans Coleccio´ n Espan˜ ola de Cultivos Tipo (CECT) 11773, Clavispora
lusitaniae OJ6 and Pichia anomala OJ5 produced the best balance between concentrations of ethyl acetate and high
alcohols. When orange juice was fermented with the 12 yeasts, Pichia fermentans CECT 11773, Rhodotorula
mucilaginosa OJ2 and Hanseniaspora uvarum CECT 10885 produced a good beverage with low alcoholic grade. For
both types of natural musts Pichia fermentans CECT 11773 increased the presence of higher alcohols and ethyl
acetate. After using this strain both alcoholic beverages obtained the highest evaluation in the sensory analysis.
Palabra/s clave
Aroma
non-Saccharomyces
orange juice
volatile production
wine