Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes

• Published in: International journal of food microbiology 2021-05, Vol.345, p.109129-109129, Article 109129
• Main Authors: González Flores, Melisa, Origone, Andrea Cecilia, Bajda, Leonardo, Rodríguez, María Eugenia, Lopes, Christian Ariel
• Format: Article
• Language: English
• Subjects: Acceptance; Alcoholic Beverages - analysis; Apples; Argentina; Beverages; Bioreactors; Carbon sources; Chile; Cider; Economic importance; Evaluation; Fermentation; Fermented food; Fermented Foods and Beverages - microbiology; Fruit - chemistry; Fruit - microbiology; Fruits; Malus - microbiology; Patagonia; Pear; Pears; Pyrus - microbiology; Saccharomyces - isolation & purification; Saccharomyces - metabolism; Saccharomyces uvarum; Sensory analysis; Sensory properties; Sorbitol; Starters; Technological change; Yeast; Yeasts; Yeasts - classification; Yeasts - isolation & purification
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2021.109129

The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a substantial diversification during the last years, with the evaluation of different fruit varieties, yeast starters and technological changes. In this work, two cryotolerant yeasts belonging to the species Saccharomyces uvarum were evaluated at laboratory and pilot scale in sterile and no-sterile pear must. One of the strains was originally isolated from apple chicha (strain NPCC1314) and the other from apple cider (strain NPCC1420) in Patagonia. Both physicochemical and sensory features of the fermented products were evaluated. Both strains were able to successfully complete the fermentations, although strain NPCC1420 showed the better kinetic properties including a faster sugar consumption than the strain NPCC1314. Both strains showed excellent implantation capacity, but the fermented products showed different chemical profiles. The perry fermented with the strain NPCC1314 was characterized by better sensory attributes as assessed by trained panelists and a greater acceptance for untrained public than the same fermented with the strain NPCC1420. The two strains were able to consume sorbitol, both in pear must and in agar-plates supplemented with sorbitol as the sole carbon source. This ability is described for the first time in S. uvarum, at least for the two strains evaluated in this work. •Saccharomyces uvarum was successfully used for perry elaboration at low temperature.•Excellent implantation capacity was obtained with S. uvarum in pear must.•We demonstrated for the first time the ability of S. uvarum to consume sorbitol.•S. uvarum NPCC1420 produced high levels of higher alcohols.•Perry fermented with S. uvarum NPCC1314 exhibited the best sensory impact.