<i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
The fermentation of <i>Arbutus unedo</i> L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of <i>A. unedo</i> fruit harvested in October and December 2019 by two producers from the central region of Por...
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MDPI AG
2022-06-01
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| Series: | Foods |
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| author | M. Margarida Baleiras-Couto Ilda Caldeira Filomena Gomes Goreti Botelho Filomena L. Duarte |
| author_facet | M. Margarida Baleiras-Couto Ilda Caldeira Filomena Gomes Goreti Botelho Filomena L. Duarte |
| author_sort | M. Margarida Baleiras-Couto |
| collection | DOAJ |
| description | The fermentation of <i>Arbutus unedo</i> L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of <i>A. unedo</i> 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, <i>S. cerevisiae</i> 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, <i>S. cerevisiae</i> 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 <i>Arbutus unedo</i> L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates. |
| first_indexed | 2024-03-09T21:53:24Z |
| format | Article |
| id | doaj.art-02a19618c95d4bddb801fb686b6ee13d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:53:24Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-02a19618c95d4bddb801fb686b6ee13d2023-11-23T20:01:23ZengMDPI AGFoods2304-81582022-06-011113191610.3390/foods11131916<i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the DistillatesM. Margarida Baleiras-Couto0Ilda Caldeira1Filomena Gomes2Goreti Botelho3Filomena L. Duarte4INIAV IP.—Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Dois Portos, Quinta de Almoínha, 2565-191 Dois Portos, PortugalINIAV IP.—Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Dois Portos, Quinta de Almoínha, 2565-191 Dois Portos, PortugalCERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Coimbra, Coimbra Agriculture School, 3045-601 Coimbra, PortugalCERNAS—Research Centre for Natural Resources, Environment and Society, Polytechnic Institute of Coimbra, Coimbra Agriculture School, 3045-601 Coimbra, PortugalINIAV IP.—Instituto Nacional de Investigação Agrária e Veterinária, Pólo de Dois Portos, Quinta de Almoínha, 2565-191 Dois Portos, PortugalThe fermentation of <i>Arbutus unedo</i> L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of <i>A. unedo</i> 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, <i>S. cerevisiae</i> 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, <i>S. cerevisiae</i> 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 <i>Arbutus unedo</i> L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates.https://www.mdpi.com/2304-8158/11/13/1916indigenous yeastsstrawberry tree fruitalcoholic fermentationdistillationvolatile composition |
| spellingShingle | M. Margarida Baleiras-Couto Ilda Caldeira Filomena Gomes Goreti Botelho Filomena L. Duarte <i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates Foods indigenous yeasts strawberry tree fruit alcoholic fermentation distillation volatile composition |
| title | <i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates |
| title_full | <i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates |
| title_fullStr | <i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates |
| title_full_unstemmed | <i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates |
| title_short | <i>Saccharomyces cerevisiae</i> Diversity in <i>Arbutus unedo</i> L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates |
| title_sort | i saccharomyces cerevisiae i diversity in i arbutus unedo i l fermentations in association with the volatile and sensory similarities of the distillates |
| topic | indigenous yeasts strawberry tree fruit alcoholic fermentation distillation volatile composition |
| url | https://www.mdpi.com/2304-8158/11/13/1916 |
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