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Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

FOODS (2023)

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Summary: In this study, a combination of functional microorganisms was used to establish a stable fermentation system for Baijiu, ensuring the stable fermentation of the main flavor compounds. The added functional microorganisms became dominant species in the fermentation system and formed positive interactions with other microorganisms. Redundancy analysis showed a strong positive correlation between the functional microorganisms and the main flavor compounds. These results indicate the feasibility of producing Baijiu with a functional microbial combination, promoting stable Baijiu production.

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Summary: This study explored the effect of mixed fermentation on the quality of distilled jujube liquor. Results showed significant differences in the quality of the liquor between different strains. Lactobacillus increased the total acid content, while Pichia pastoris reduced it. The study also revealed changes in the aroma and flavor compounds after fermentation.

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Review Food Science & Technology

A review of malting and malt processing for whisky distillation

George N. Bathgate

JOURNAL OF THE INSTITUTE OF BREWING (2016)

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Article Food Science & Technology

Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process

Xiaofei Ding et al.

JOURNAL OF FOOD SCIENCE (2015)

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Article Food Science & Technology

Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

Bangzhu Peng et al.

JOURNAL OF FOOD SCIENCE (2015)

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Article Food Science & Technology

Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit

Han Sub Kwak et al.

JOURNAL OF THE INSTITUTE OF BREWING (2015)

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Article Multidisciplinary Sciences

Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry

Feng Yao et al.

SCIENTIFIC REPORTS (2015)

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Article Chemistry, Multidisciplinary

Comprehensive two-dimensional gas chromatographic analysis of volatile organic compounds in distillate of fermented Sorbus domestica fruit

Olga Vyviurska et al.

OPEN CHEMISTRY (2015)

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Article Biotechnology & Applied Microbiology

Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Stephanie Rollero et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

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Article Agriculture, Multidisciplinary

Inferring the origin of rare fruit distillates from compositional data using multivariate statistical analyses and the identification of new flavour constituents

Tatjana M. Mihajilov-Krstev et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)

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Article Biotechnology & Applied Microbiology

Biodiversity of non-Saccharomyces yeasts in distilleries of the La Mancha region (Spain)

Juan Ubeda et al.

FEMS YEAST RESEARCH (2014)

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Article Biotechnology & Applied Microbiology

Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits

Barbara Bovo et al.

FOOD MICROBIOLOGY (2014)

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Article Food Science & Technology

Volatile Compounds of Raw Spirits from Different Distilling Stages of Luzhou-flavor Spirit

Jia Zheng et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2014)

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Review Agriculture, Multidisciplinary

Grape brandy production, composition and sensory evaluation

Argyrios Tsakiris et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

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Article Plant Sciences

Minor Volatile Compounds in Traditional Homemade Fruit Brandies from Transylvania-Romania, as Determined by GC-MS Analysis

Teodora Emilia Coldea et al.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2014)

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Article Agriculture, Multidisciplinary

Aromatically Enhanced Pear Distillates from Blanquilla and Conference Varieties Using a Packed Column

Yanine Arrieta-Garay et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

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Article Agriculture, Multidisciplinary

Characterization of the Key Aroma Compounds in Bartlett Pear Brandies by Means of the Sensomics Concept

Bianca Willner et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

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Article Food Science & Technology

Inoculated fermentation of orange juice (Citrus sinensis L.) for production of a citric fruit spirit

Claudia Cristina A. do A. Santos et al.

JOURNAL OF THE INSTITUTE OF BREWING (2013)

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Article Food Science & Technology

Effects of distillation cut on the distribution of higher alcohols and esters in brandy produced from three plum varieties

Nermina Spaho et al.

JOURNAL OF THE INSTITUTE OF BREWING (2013)

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Review Biochemistry & Molecular Biology

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Edgar Chambers et al.

MOLECULES (2013)

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Article Food Science & Technology

Comparative study of two aging systems for cider brandy making. Changes in chemical composition

Roberto Rodriguez Madrera et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

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Article Biotechnology & Applied Microbiology

Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus

Murat Yilmaztekin et al.

BIOMED RESEARCH INTERNATIONAL (2013)

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Article Food Science & Technology

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

Catarina Barbosa et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

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Article Food Science & Technology

Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation

Barbara Bovo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

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Article Food Science & Technology

Influence of Zinc on Distiller's Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners

Raffaele Nicola et al.

JOURNAL OF THE INSTITUTE OF BREWING (2012)

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Article Biotechnology & Applied Microbiology

Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice

L. V. A. Reddy et al.

FOOD AND BIOPRODUCTS PROCESSING (2011)

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Article Agriculture, Multidisciplinary

Formation of Damascenone under both Commercial and Model Fermentation Conditions

Natoiya D. R. Lloyd et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

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Article Biotechnology & Applied Microbiology

Zinc Interactions with Brewing Yeast: Impact on Fermentation Performance

Raffaele De Nicola et al.

JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2011)

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Article Food Science & Technology

Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muskat Ruza Porecki Grape Marcs

Igor Lukic et al.

JOURNAL OF THE INSTITUTE OF BREWING (2011)

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Article Food Science & Technology

Influence of the fermentation pH on the final quality of Blanquilla pear spirits

Laura Garcia-Llobodanin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

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Article Biochemistry & Molecular Biology

Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China

Bao Jiang et al.

MOLECULES (2010)

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Article Chemistry, Applied

Comprehensive two-dimensional gas chromatography- mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaca and selected spirits

Zenilda L. Cardeal et al.

FOOD CHEMISTRY (2009)

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Article Biotechnology & Applied Microbiology

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

Catarina Barbosa et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2009)

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Article Food Science & Technology

Incorporation of copper ions by yeast Kluyveromyces marxianus during cultivation on whey

J. Mrvcic et al.

ACTA ALIMENTARIA (2008)

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Article Food Science & Technology

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Gemma Beltran et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

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Article Agriculture, Multidisciplinary

Chemical characteristics of Sliwowica Lacka and other plum brandies

Pawet Satora et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)

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Article Biotechnology & Applied Microbiology

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Ana M. Molina et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2007)

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Article Biotechnology & Applied Microbiology

Optimization of bioprocess for production of copper-enriched biomass of industrially important microorganism Saccharomyces cerevisiae

Jasna Mrvcic et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2007)

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Article Biotechnology & Applied Microbiology

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

Gemma Beltran et al.

FEMS YEAST RESEARCH (2006)

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Article Biotechnology & Applied Microbiology

Relationship between pH and medium dissolved solids in terms of growth and metabolism of lactobacilli and Saccharomyces cerevisiae during ethanol production

NV Narendranath et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)

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Article Chemistry, Applied

Comparative production of different melon distillates:: Chemical and sensory analyses

LF Hernández-Gómez et al.

FOOD CHEMISTRY (2005)

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Article Biotechnology & Applied Microbiology

Modeling the effects of assimilable nitrogen and temperature on fermentation kinetics in enological conditions

S Malherbe et al.

BIOTECHNOLOGY AND BIOENGINEERING (2004)

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Article Food Science & Technology

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

MJ Torija et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

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Article Chemistry, Applied

Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

A Mallouchos et al.

FOOD CHEMISTRY (2003)

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Article Biotechnology & Applied Microbiology

Grape skins as a natural support for yeast immobilization

A Mallouchos et al.

BIOTECHNOLOGY LETTERS (2002)

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Article Biotechnology & Applied Microbiology

Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

C Nurgel et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2002)

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