Selection of Saccharomyces Sensu Stricto able to produce high quality fruit wines

Selection of Saccharomyces sensu stricto

able to produce high quality fruit wines

Disney R. Dias

_{; Whasley F. Duarte}

_{; Rosane F. Schwan}

_{, Andrea Caridi}

1

UNILAVRAS – * diasdr@unilavras.edu.br;

Departmento de Biologia/UFLA, Lavras, MG, Brazil – **

_{rschwan@ufla.br}

_{, 3- Department of}

Agro-Forestry and Environmental Sciences and Technologies,"Mediterranea" University of Reggio Calabria, Italy.

Saccharomyces cerevisiae has been used in fermentative processes for thousands of years, according to the first historical stories of the production of beer and wine. Due to commercial importance of this microorganism, strains with good fermentative characteristics have been selected and commercialized in dehydrated form and/or lyophilized to be employed in breweries, wineries and other industries. A range of environmental factors influences the production of metabolites and survival of yeasts during industrial fermentations. The main factors are temperature, pH, sugars concentration, and acidity of fruit juice (substrate). In case of yeasts, temperature and tolerance of ethanol have an important influence on their performance. Several fruits can be submitted to alcoholic fermentation. Experiments with fruits for fermented beverage production have been carried out in the last two decades, using musts of banana, coconut water, pineapple and tomato. However, due to the great difference of composition between the fruits, there is a necessity for more studies for the production of these beverages notably about the strain to be used, the ideal temperature of fermentation and the type of treatment that has to be applied to the must of the fruit, or the proper fruit, in the pre-fermentative phase and during the fermentation. Experiments with fruits for fermented beverage production have been carried out in the last two decades, using musts of banana, coconut water, pineapple, kiwi, mango and tomato.

MATERIALS AND METHODS

RESULTS

AIMS

The objectives of this study

were the selection of a strain of

Saccharomyces, the elaboration

of a fermentative process using

three different tropical fruit

pulp, and the assessment of the

acceptance of the elaborated

beverage.

ABSTRACT

Centro Universitário de Lavras. Rua Padre José Poggel, 506, Centenario.

Lavras, MG, Brazil. 37200-000.

Departmento de Biologia Universidade Federal de Lavras

Lavras, MG, Brazil. 37200-000.

FINNANCIAL SUPPORT

REFERENCES

Figure 1 - Flow diagram of the process of alcoholic beverage production from fruit pulp. * Fermentation was carried out at

15, 18, 22, 25 and 30º C for 24,

48, 72 and 96 h

Dias, D. R,; Schwan, R. F.; Freire, E. S.; Serôdio, R. S. Elaboration of a fruit wine from cocoa (Theobroma cacao L.). International Journal of Food Science and Technology, v. 42, p. 319-329, 2007.

Dias, D. R.; Schwan, R. F.; Lima, L. C. O. Metodologia para elaboração de fermentado de cajá (Spondias mombin L.). Ciência e Tecnologia de Alimentos, v. 23, n. 3, p. 342-350, 2003.

Akubor, P. I.; Obio, S. O.; Nwadomere, K. A.; Obiomah, E. Production and quality evaluation of banana wine. Plants Foods for Human Nutrition, v. 58, p. 1-6, 2003. Fleet, G.H. & Heard, G.M. (1993). Yeast-growth during fermentation. In: Wine

Microbiology and Biotechnology (edited by G.H. Fleet). pp. 27-54. Chur, Switzerland:

Harwood Academic Publishers.

Landrum LR (1986) Campomanesia, pimenta, Blepharocalyx, Legrandia, Acca,

Myrrhinium, and Luma (Myrtaceae). Flora Neotropica Monograph, New York, 45: 1-179. Vallilo MI, Bustillos OV & Aguiar OT (2006) Identificação de terpenos no óleo essencial dos frutos de Campomanesia adamantium (Cambessédes) O. Berg – Myrtaceae. Revista

do Instituto Florestal 18: 15-22.

Department of Agro-Forestry and Environmental Sciences and

Technologies,"Mediterranea" University of Reggio Calabria, Italy

Eight strains of Saccharomyces cerevisiae strains (UFLA 116CA, UFLA 1162CA, UFLA 1183CA, UFLA PE2, UFLA 888IZ, UFLA VR1, UFLA CAT1, UFLA 1123CA), two strains of S. bayanus (SB cryotolerant 12233 and UFLA 236 FW) and one hybrid (S. 12233 x 6167.1A) were

evaluated in relation the ability to ferment cocoa

(Theobroma cacao )

(Myrciaria jaboticaba)

(Spondias mombin L.)

Viable cells Chemical analysis Sampling (6h) Sterilization Sucrose Innoculum (108_cells/ml)

Raspberry

Wine

Filtration

(

Decant

Fermentatio

n

Must

Pulp

Fruit

fermentation Brix Ethanol(%)

UFLA VR-1 36 4,40 8,70 (24h) UFLA PE-2 24 4,00 8,23 6167 1A 36 4,00 8,08 UFLA 888 IZ 36 4,40 8,71 UFLA 1183 CA 12 4,00 8,99 (24h) UFLA 1174 CA 24 4,00 8,25 UFLA 1162 CA 24 4,00 7.35 UFLA 1123 CA 24 4,00 7,95 Hybrid 12223X6167 1A 36 4,60 8,27 S. bayanus 12233 36 4,60 8,62 (24h) UFLA 1187 CA 24 4,20 6,83 UFLA CAT-1 24 4,40 7,79 UFLA 116 CA 24 4,00 9,03 S. bayanus UFLA 236 FW 24 4,00 7,65

• The strains UFLA 1183CA, UFLA 1123CA and the two

stains of S. bayanus reached a higher ethanol production

and yield at temperature of 18

C

Fermentation*

Fruit

wine

• The most abundant esters and higher alcohol in the fermented

beverage were ethyl acetate, isoamyl acetate, amyl alcohols and

isobutanol and they were produced by almost all strains in the

three fruits pulp tested.

Table 1 – Ethanol production from cocoa pulp fermentation at 18

_C

Figure 3 - Fermentation of

jaboticaba must: A, 6 hours; B, 12 hours; C, end of fermentation.

Incubation was at 18 o_C

• According to growth kinetics, ethanol, higher alcohol, esters

and low acetic acid production, UFLA 1183CA was chosen for

elaboration of cocoa beverage, the hybrid (S. 12233 x

6167.1A) for cajá beverage and UFLA 1123CA for jaboticaba

fruit wine.

The trends look promising for products such as fruit wines that are the result of the alcoholic fermentation of the juice of sound, ripe fruit, fruit juices or concentrate, other than juice from fresh

grapes. However, due to the differences in fruit composition, yeast strains used for fermentation have to adapt to different environments (e.g. sugar

composition and concentrations, presence of organic acids, etc). In addition, depending on the fruit of choice and varying climatic conditions, the

yeast employed has to compete for sugar utilization with other microorganisms present in the mashes, e.g. other yeast species or bacteria.

The aim of this research was the selection of a strain of Saccharomyces sensu stricto, the

elaboration of a fermentative process using three different tropical fruit pulps, and the assessment of

the acceptability of the beverage.

Eight strains of S. cerevisiae, two strains of S.

bayanus and one hybrid were assessed while

growing in jaboticaba (Myrciaria jaboticaba), cocoa (Theobroma cacao) and cajá (Spondias

mombin L.) fruit pulps.

All strains grew well in the fruit pulps; however, the ratios ethanol/biomass and glycerol/biomass

showed significant differences among the 11 strains tested. The S. cerevisiae UFLA 1183CA

and UFLA 1123CA and the two strains of S.

bayanus reached a higher ethanol production and

yield at a temperature of 18°C. The most

abundant esters and higher alcohols produced in the fermented beverage by yeast strains were ethyl acetate, isoamyl acetate, amyl alcohols, and

isobutanol. According to growth kinetics, ethanol, higher alcohol, esters and low acetic acid

production, the S. cerevisiae UFLA 1183CA was chosen for production of the cocoa beverage, the

hybrid Saccharomyces 12233 x 6167.1A for the cajá beverage and the S. cerevisiae UFLA 1123CA for the jaboticaba fruit wine. Sensory analysis revealed a high degree of acceptance

amongst the great majority of tasters.

It can be concluded that fruit pulp processed into an alcoholic beverage is a realistic additional way

to utilize tropical fruits; however, there is the necessity of a specific strain to be selected for each fruit. However, the key success factors in fruit wine production include other factors that will