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Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

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Abstract

The formation of volatile by-products during alcoholic fermentation is affected by many factors such as the type of yeast strain applied, technological parameters of the process and the raw material used as the main constituent of the fermentation medium. The influence of availability of sugars released by the plant polysaccharide hydrolysis on the concentration of higher alcohols during the fermentation process was analyzed. Significant differences in the starch hydrolysis dynamics for various raw materials, entailing changes in availability of sugars such as glucose, maltose, maltotriose and maltotetraose, are reported. The highest glucose concentration after the mashing process (93.8 ± 3.8 mg cm−3) was observed for the maize mash (as compared to that of the rye and amaranth mashes, 24.9 ± 0.9 and 46.9 ± 2.5 mg cm−3, respectively). The highest glucose content in the maize mash resulted in a significantly higher isobutanol and 2-methyl-1-butanol content at the initial stage of fermentation, irrespective of the yeast strain used (D-2 or As-4). The highest final total content of fusel alcohols (ca. 5,460 mg dm−3 EtOH, on average) was also found in the distillates produced from the maize mash. However, the concentration of higher alcohols in the rye and amaranth distillates was similar and reached the level of ca. 3,440 mg dm−3 EtOH, on average. It is shown that the polysaccharide hydrolysis rate, and hence the rate at which fermenting sugars are released, significantly affects the concentration of higher alcohols in the produced distillates.

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Acknowledgments

The authors want to thank Professor Bogdan Sieliwanowicz for his help in the HPLC analysis of saccharides.

Conflict of interest

None.

Compliance with Ethics Requirements

This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. Department of Biotechnology, Kazimierz Wielki University, 85-667 Bydgoszcz, ul. Chodkiewicza 51, Bydgoszcz, Poland

    Grzegorz Kłosowski, Dawid Mikulski, Dorota Macko & Beata Miklaszewska

  2. Independent Distillery Laboratory, Institute of Agricultural and Food Biotechnology, 85-090, ul. Powstańców Wielkopolskich 17, Bydgoszcz, Poland

    Katarzyna Kotarska & Bogusław Czupryński

Authors
  1. Grzegorz Kłosowski
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  2. Dawid Mikulski
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  3. Dorota Macko
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  4. Beata Miklaszewska
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  5. Katarzyna Kotarska
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  6. Bogusław Czupryński
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Correspondence to Grzegorz Kłosowski.

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Kłosowski, G., Mikulski, D., Macko, D. et al. Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process. Eur Food Res Technol 240, 233–242 (2015). https://doi.org/10.1007/s00217-014-2323-8

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  • DOI: https://doi.org/10.1007/s00217-014-2323-8

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