<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The aim of the study was to determine the influence of the source material and the applied <italic>S. cerevisiae</italic> strain on the concentrations of carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88–92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the first hours of the fermentation, regardless of the yeast strain applied. The acetaldehyde concentration decreased over the time with the decreasing productivity, reaching its lowest value at the 72<sup>nd</sup> hour of the process. The final concentration of acetaldehyde depended on the raw material used (<italic>ca</italic> 28.0 mg/l EtOH for maize mashes, 40.3 mg/l EtOH for rye mashes, and 74.4 mg/l EtOH for amaranth mashes). The effect of the used yeast strain was negligible. The overall concentration of the analyzed aldehydes was only slightly higher: <italic>ca</italic> 30.3 mg/l EtOH for maize mashes, 47.8 mg/l EtOH for rye mashes, and 83.1 mg/l EtOH for amaranth mashes.</p>
</abstract>

The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrations of carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88–92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the first hours of the fermentation, regardless of the yeast strain applied. The acetaldehyde concentration decreased over the time with the decreasing productivity, reaching its lowest value at the 72nd hour of the process. The final concentration of acetaldehyde depended on the raw material used (ca 28.0 mg/l EtOH for maize mashes, 40.3 mg/l EtOH for rye mashes, and 74.4 mg/l EtOH for amaranth mashes). The effect of the used yeast strain was negligible. The overall concentration of the analyzed aldehydes was only slightly higher: ca 30.3 mg/l EtOH for maize mashes, 47.8 mg/l EtOH for rye mashes, and 83.1 mg/l EtOH for amaranth mashes.

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with <italic>Saccharomyces cerevisiae</italic> Yeast

Department of Chemistry and Technology of Polyurethanes

Polish Journal of Microbiology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with  Yeast

The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrations of carbonyl fractions in...

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

Publié en ligne: 27 sept. 2017

Pages: 327 - 334

Reçu: 23 nov. 2016

Accepté: 12 mai 2017

DOI: https://doi.org/10.5604/01.3001.0010.4861

Mots clés
alcoholic beverages, fermentation technology, yeast fermentation

© 2017 GRZEGORZ KŁOSOWSKI et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

Publié en ligne: 27 sept. 2017

Pages: 327 - 334

Reçu: 23 nov. 2016

Accepté: 12 mai 2017

DOI: https://doi.org/10.5604/01.3001.0010.4861

Mots clésalcoholic beverages, fermentation technology, yeast fermentation

© 2017 GRZEGORZ KŁOSOWSKI et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Mots clés
alcoholic beverages, fermentation technology, yeast fermentation