Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies.

ABSTRACT: Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique. Saccharomyces bayanus is a yeast species which is not commonly used for the production of alcoholic beverages, but it is able to produce volatiles that add desirable aroma. Since there is little information regarding the application of that microorganism for the production of apple brandies and how it affects volatile profile of finished products, we decided to address that issue. The aim of the study was to determine the impact of S. bayanus on the profile of volatile compounds and sensory properties of apple spirits obtained from three apple cultivars (Topaz, Rubin, and Elise) in comparison to spirits obtained fro

SUBMITTER: Januszek M 

PROVIDER: S-EPMC7397190 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature