The influence of different yeasts on the fermentation, composition and sensory quality of cachaça

Abstract

Cachaca (sugarcane wine) was produced using different yeast strains, six being strains of Saccharomyces cerevisiae and one each of Candida apicola, Hanseniaspora occidentalis, Pichia subpelliculosa and Schizosaccharomyces pombe. The ethanol yields (%) of the non-Saccharomyces strains were similar to those of the Saccharomyces strains. The following determinations were carried out on the cachaca: acetaldehyde, ethyl acetate, propanol, isobutyl alcohol, isoamyl alcohol, volatile acidity. The cachacas showed variations in the levels of secondary compounds, but these variations did not result in differences (P ≤ 0.05) in the sensory attributes of aroma and flavour and overall impression. Of the volatile compounds quantified in the cachacas, only propanol showed a positive correlation (P ≤ 0.05) with the flavour attributes and overall impression. The S. pombe strain was considered inadequate for the production of cachaca. The cachacas were classified into five groups in an exploratory Hierarchical Cluster Analysis as a function of the volatile compounds. Principal Component Analysis showed that 93% of the variation (PC 1) occurred among the samples, and was explained by the individual volatile compounds and the total secondary compounds, with the exception of isoamyl alcohol only 7% (PC 2) was associated with the volatile acidity. The negative correlations shown between the volatile compounds of the cachacas and the ethanol content of the sugarcane wine, with the exception of acetaldehyde, showed that the variation in ethanol content of the sugarcane wine is an important factor for standardization of the ethanol/volatiles ratio and the beverage quality.