Abstract
Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the black currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84–4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrile-containing hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with Saccharomyces bayanus resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with Saccharomyces cerevisiae and Metschnikowia pulcherrima led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.
Highlights
Black currant (Ribes nigrum) is the third most cultivated berry crop in Finland and the second largest berry crop in Europe.The phenolic composition of black currants has been widely studied and varies according to the cultivar, growth location, and weather conditions.[1,2] The rich phenolic contents of the berries affect their sensory properties, resulting in a bitter taste and more astringency.[3]
The phenolic compounds in black currants have potential beneficial effects on human health.[4,5]
The Brix values of the M1Sc2 and M2Sc1 fermentations decreased less than in other fermentations according to the initial Brix of the juice
Summary
Black currant (Ribes nigrum) is the third most cultivated berry crop in Finland and the second largest berry crop in Europe.The phenolic composition of black currants has been widely studied and varies according to the cultivar, growth location, and weather conditions.[1,2] The rich phenolic contents of the berries affect their sensory properties, resulting in a bitter taste and more astringency.[3]. Black currant (Ribes nigrum) is the third most cultivated berry crop in Finland and the second largest berry crop in Europe. Anthocyanins are the primary group of phenolic compounds in black currants, followed by flavonols, flavan-3-ols, and phenolic acids.[6,7]. Wine yeasts have a comprehensive effect on the sensory quality of final wine products, and selecting the yeast is an important task.[8−10] Saccharomyces cerevisiae and Saccharomyces bayanus are the most frequently used wine yeast species as a result of their high ethanol tolerance and good fermentation performance in matrices with high sugar contents and low pH values
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