Abstract
Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as “smooth taste”, “honey”, “pineapple”, and “fruity”, which can be attributed to the high ethyl acetate and PEA levels in the cider.
Highlights
Several recent studies have demonstrated that coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could improve the complexity of the alcohol aromas
We demonstrated that cocultured cider has enhanced global aromatic intensity and showed that the CATA method, which involves a questionnaire, can be helpful to collect information regarding consumers’ perceptions of foods and to depict the profile of a cider
The H. vineae and S. cerevisiae strains, which are associated with the production of phenylethyl acetate (PEA) and PE
Summary
Cider is a traditional alcoholic beverage brewed by fermenting apple juice with yeast. Microbes produce compounds such as ethanol, higher alcohols, ethyl acetate (EA), and ethyl formate, which give cider its unique flavor [1,2]. Several recent studies have demonstrated that coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could improve the complexity of the alcohol aromas. Saccharomyces cerevisiae is the primary microorganism responsible for alcoholic fermentation [3]. Fermentation involves the transformation of sugar into ethanol and carbon dioxide together with the production of metabolites that contribute to the sensorial properties of the product, such as aroma
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