Abstract
Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (<6°GL) with potential to be produced at an industrial scale was obtained. Alcoholic fermentations were performed at 28°C, 200 rpm, and noncontrolled pH. The synergistic effect on the aromatic compounds production during fermentation in mixed culture was compared with those obtained by monoculture and physic mixture of spirits produced in monoculture. The aromatic composition was determined by HS-SPME-GC. The differences in aromatic profile principally rely on the proportions in aromatic compounds and not on the number of those compounds. The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains.
Highlights
Blackberry (Rubus ulmifolius) belongs to the group of fruits called berries that are considered soft fruits and include botanically different species like blueberry (Vaccinium corymbosum, V. angustifolium, V. ashei, and V. macrocarpon), strawberry (Fragaria sp.), gooseberry (Ribes spp.), and raspberry (Rubus idaeus) [1, 2].The blackberry fruit has a short postharvest life of only 2-3 days and so that these fruits are used as dessert or processed foods, either canned, dried, frozen, or made into jelly, jam, or preserves
The multivariance analysis, principal component analysis (PCA), and factorial discriminant analysis (DFA) permit to demonstrate the synergism between the strains
Thirty-five aromatic compounds were identified in the blackberry juice fermentations with different strains, which are Groups of blackberry spirit Monoculture Spirits mixture Mixed cultures
Summary
Blackberry (Rubus ulmifolius) belongs to the group of fruits called berries that are considered soft fruits and include botanically different species like blueberry (Vaccinium corymbosum, V. angustifolium, V. ashei, and V. macrocarpon), strawberry (Fragaria sp.), gooseberry (Ribes spp.), and raspberry (Rubus idaeus) [1, 2].The blackberry fruit has a short postharvest life of only 2-3 days and so that these fruits are used as dessert or processed foods, either canned, dried, frozen, or made into jelly, jam, or preserves. Juices are used in the manufacture of beverages (juices or concentrated pulp) and snow; crops are remote from the processing centers and there are few industrialization alternatives. Postharvest losses are high, making essential to develop new technologies or improve existing ones to offer alternatives of industrialization to blackberry producers. A viable alternative of industrialization is developing of median graduation spirit [1]. The flavor attributes are affected by various factors such as cultivar, the season of the crop, the variety of the fruit, temperature of fermentation, and microorganisms used, among others [3, 5, 6, 8,9,10,11,12,13,14]
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