Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies

摘要: The aim of this study was to determine the influence different yeasts isolated from fresh blue plum fruits (Aureobasidium sp.) and spontaneously fermenting musts (Kloeckera apiculata Saccharomyces cerevisiae), as well commercial wine distillery strains, on fermentation chemical composition brandies. Gas chromatography methods were used detect major volatile components. most rapid occurred in inoculated with S. cerevisiae. However, highest concentration ethanol detected samples after spontaneous (8.40% v/v). Plum brandies obtained distillation contained 66.3 (K. apiculata) up 74.3% v/v (spontaneous fermentation). distinguished by a high content acetoin, ethyl acetate total esters, accompanied low level methanol fusel alcohols. Non-Saccharomyces responsible for higher concentrations esters methanol, while cerevisiae strains resulted increased levels It also found that indigenous synthesized relatively amounts alcohols compared cultures. Samples using strain received score (18.2) during sensory analysis characterized well-harmonised taste aroma.