Alcoholic Fermentation as a Source of Congeners in Fruit Spirits.
Saccharomyces
aroma compounds
fermentation
non-Sacharomyces
spirit
threshold
volatiles
yeast
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
11 May 2023
11 May 2023
Historique:
received:
11
04
2023
revised:
07
05
2023
accepted:
09
05
2023
medline:
27
5
2023
pubmed:
27
5
2023
entrez:
27
5
2023
Statut:
epublish
Résumé
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the raw materials and the volatile compounds produced during the distillation and aging process, play a crucial role in determining the final flavor and aroma of spirits. In this manuscript, we provide a comprehensive overview of yeast fermentation and the volatile compounds produced during alcoholic fermentation. We will establish a link between the microbiome and volatile compounds during alcoholic fermentation and describe the various factors that influence volatile compound production, including yeast strain, temperature, pH, and nutrient availability. We will also discuss the effects of these volatile compounds on the sensory properties of spirits and describe the major aroma compounds in these alcoholic beverages.
Identifiants
pubmed: 37238769
pii: foods12101951
doi: 10.3390/foods12101951
pmc: PMC10217768
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
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