ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2022
Using wild yeasts to modulate the aroma profile of low-alcoholic meads.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation.Food chemistry: X · 2026Review
- Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads.Molecules (Basel, Switzerland) · 2024Article
- Kinetic Evaluation of the Production of Mead from a Non-Foods (Basel, Switzerland) · 2024Article
- Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts.Foods (Basel, Switzerland) · 2023Review
- Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization.Frontiers in microbiology · 2022Article
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Authors and funding
4 authors.
Funding
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Abstract
In recent years, ample research has focused on applying wild (especially non-Saccharomyces) yeasts in producing alcoholic beverages. Common characteristics of wild yeast strains include simultaneous high production of fruity and floral aroma compounds and low ethanol production. In this study, mead starter cultures were selected based on preliminary screening of wild yeast strains from a Brazilian culture collection (n = 63) for their ability to produce aroma-active compounds. The selected strains included one strain of Saccharomyces cerevisiae and three non-Saccharomyces strains (Pichia jadinii, Torulaspora delbrueckii, and Kluyveromyces lactis). These strains were used to ferment honey must prepared with Aroeira honey, adjusted to 24°Brix, which took 36 days to complete. Single culture fermentations and co-fermentations with S. cerevisiae and non-Saccharomyces strains were carried out. The quality of the produced beverages was evaluated by sugar consumption and production of alcohols and organic acids, analyzed with high-performance liquid chromatography. The volatile organic compound composition was analyzed with gas chromatography-mass spectrometry. Meads with various ethanol amounts (4.7-11.0% v/v) and residual sugar contents (70.81-160.25 g l
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