CONICET | Buscador de Institutos y Recursos Humanos

There is a growing interest in the development and production of fermented beverages with improved and novel sensory characteristics. In this context, non-conventional yeasts began to be considered as productive innovation tools applied mainly in beer, wine and cider, but the developments in the production of spirits is scarce. In this study, we evaluated the fermentation capacity and organoleptic properties of native yeast strains (non-conventional) isolated in Patagonia, and their potential application for the production of whiskys with distinctive sensory characteristics. Fermentation kinetics, sugar consumption, phenol production and sensory profile of 9 native strains were characterized using two types of wort (sterile and non-sterile), and the 2 most promising strains for whisky production were selected. Sequential mixed fermentations were carried out with the strains S. uvarum CRUB 209 and S. eubayanus CR10-11 and the commercial strain Safspirit M1 (S. cerevisiae). Ethanol yield and sensory profile of the mixed fermentations were assessed. The mixed fermentations were distilled and the aroma and flavor characteristics of the first distillate were evaluated. This work revealed that the tested non-conventional yeasts have a decreased fermentation capacity compared to the commercial strain, they do not fully consume the main sugars in the wort (maltose and maltotriose), negatively affecting the ethanol yield. However, native strains provided a differential organoleptic profile to the fermentation product, with a greater presence of esters and phenols. Distillates from the mixed fermentations presented a complex sensory profile compared with the distillate from the fermentations inoculated only with the commercial strain and were preferred by the tasting panel, showing the potential of these native yeasts for the production of whisky with distinctive organoleptic characteristics.

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