Influence of different yeast strains on the production of volatile compounds in fermented apple juice
2011
Riekstina-Dolge, R., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kruma, Z., Latvia Univ. of Agriculture, Jelgava (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia) | Seglina, D., Latvian State Inst. of Fruit-Growing, Dobele (Latvia)
Aroma forming volatiles are important components of fermented beverages. The aim of current research is to evaluate the influence of different yeast strains on the volatile compounds of fermented apple juice of the variety ‘Lietuvas Pepins’. Apples were harvested in the Latvia State Institute of Fruit Growing. Apple variety ‘Lietuvas Pepins’ juice was fermented with four different commercial yeast strains - Saccharomyces bayanis yeasts ‘EC-1118’, ‘Cider yeast’, Saccharomyces cerevisiae yeasts ‘71B-1122’ and ‘K1V- 1116’. Fermentation was performed in laboratories of Latvia University of Agriculture, Faculty of Food Technology. Volatile aroma compounds of apple juice, yeasts and fermented juice were determined. Extraction of aroma compounds was performed using solid phase microextraction (DVB/Car/PDMS fibre). Analysis of volatile aroma compounds was made using a Perkin Elmer Clarus 500 GC/ MS. The data obtained in the present study shows the influence of the yeast strain on the final chemical and volatile composition. The main group of volatiles in juice was esters, whereas in fermented juices – alcohols. The highest percentage of esters was determined in juice fermented with ‘Cider yeast’ whereas the highest percentages of alcohols – in juice fermented with yeast K1V-1116 and also free terpenes, associated with the floral note. The 71B-1122 strain produced the highest amount of identified volatile compounds. The strains potentially producing a higher number of volatile compounds could contribute to a more complex aroma of the final product, due to their potential ability to utilize and transform numerous apple must precursors.
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