The role of spontaneous fermentation for the production of cachaça: a study of case

详细信息    查看全文

• 作者：Cauré Barbosa Portugal ; André Ricardo Alcarde…
• 刊名：European Food Research and Technology
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：242
• 期：9
• 页码：1587-1597
• 全文大小：1,501 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Food Science
  Analytical Chemistry
  Biotechnology
  Agriculture
  Forestry
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1438-2385
• 卷排序：242

文摘

Artisanal cachaças are traditionally produced from spontaneous fermentation from sugarcane must in Brazil. The microbiological traits of such processes are still poorly understood, and this work aimed to assess the microbial population dynamics during one fermentation—a study of case—for the production of cachaça, as well as to correlate the chemical, and sensory profiles of the distillate. One fermentation was carried out by gradually increasing sugarcane must concentration, and the microbial communities were assessed by plating on selective and differential media. Distillation was performed in a simple copper pot still, and the distillate fractions analyzed by gas chromatograph. Acetic and lactic bacteria took part during the whole process, and the yeasts Meyerozyma guilliermondii, Pichia fermentans and Hanseniaspora guilliermondii were detected throughout fermentation. Saccharomyces cerevisiae emerged along the process, directly competing with H. guilliermondii during tumultuous fermentation. The spirit showed low levels of acetaldehyde, ethyl acetate and acetic acid, even as no methanol and ethyl carbamate traces. The cachaça produced stood out by fruity aromas, in contrast to other similar samples from uncontrolled processes. Sugarcane fermentations are traditionally performed in batch system, implying in complex interactions of microorganisms. Microbiota diversity contributes to the organoleptic complexity, but makes a point on rigorous monitoring to ensure high quality of the product. These findings shed light on better understanding the role of microbial population dynamics in spontaneous fermentation for cachaça’s production, even as bringing new information about the microorganisms implicated and their impact on the chemical quality of the product.KeywordsNatural fermentationYeastsVolatile compoundsMicrobial ecologySugarcaneSensory analysis