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Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and...

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Autores principales: Baleiras-Couto, M. Margarida, Caldeira, Ilda, Gomes, Filomena, Botelho, Goreti, Duarte, Filomena L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265601/
https://www.ncbi.nlm.nih.gov/pubmed/35804732
http://dx.doi.org/10.3390/foods11131916
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author Baleiras-Couto, M. Margarida
Caldeira, Ilda
Gomes, Filomena
Botelho, Goreti
Duarte, Filomena L.
author_facet Baleiras-Couto, M. Margarida
Caldeira, Ilda
Gomes, Filomena
Botelho, Goreti
Duarte, Filomena L.
author_sort Baleiras-Couto, M. Margarida
collection PubMed
description The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and although a great diversity of indigenous yeasts was found, S. cerevisiae isolates could still be grouped into eight clusters, and a good separation between producers was achieved. Based on the results of a multivariate analysis of the physical-chemical and volatile composition of the distillates, a distinction between the distillates from the two producers was determined. Moreover, these findings are corroborated by the similarities in flavor that were found. Along with the variability found in the distillates, S. cerevisiae isolates could be clustered and associated with each producer. On the other hand, the differentiation of the harvesting period was not so clear. The characterization of the indigenous yeasts associated with the fermentation process of Arbutus unedo L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates.
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spelling pubmed-92656012022-07-09 Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates Baleiras-Couto, M. Margarida Caldeira, Ilda Gomes, Filomena Botelho, Goreti Duarte, Filomena L. Foods Article The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and although a great diversity of indigenous yeasts was found, S. cerevisiae isolates could still be grouped into eight clusters, and a good separation between producers was achieved. Based on the results of a multivariate analysis of the physical-chemical and volatile composition of the distillates, a distinction between the distillates from the two producers was determined. Moreover, these findings are corroborated by the similarities in flavor that were found. Along with the variability found in the distillates, S. cerevisiae isolates could be clustered and associated with each producer. On the other hand, the differentiation of the harvesting period was not so clear. The characterization of the indigenous yeasts associated with the fermentation process of Arbutus unedo L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates. MDPI 2022-06-28 /pmc/articles/PMC9265601/ /pubmed/35804732 http://dx.doi.org/10.3390/foods11131916 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Baleiras-Couto, M. Margarida
Caldeira, Ilda
Gomes, Filomena
Botelho, Goreti
Duarte, Filomena L.
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
title Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
title_full Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
title_fullStr Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
title_full_unstemmed Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
title_short Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
title_sort saccharomyces cerevisiae diversity in arbutus unedo l. fermentations in association with the volatile and sensory similarities of the distillates
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265601/
https://www.ncbi.nlm.nih.gov/pubmed/35804732
http://dx.doi.org/10.3390/foods11131916
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