Bioflavored fermentations using a non-conventional encapsulated yeast

Abstract

Non-conventional yeasts are able to produce a variety of organoleptic profiles that could be explored in beers. Techniques such as Bioflavoring consist of the natural synthesis of compounds by a metabolic path that makes possible new sensory profiles using such non-conventional yeasts. The aim of this work was to study the production of terpenes by the GDPP pathway using a genetically modified non-conventional yeast (Saccharomyces cerevisiae (AE9)) for obtaining bioflavored fermentations. For comparison purposes, a neutral CEN.PK strain was also studied at the same fermentation conditions. Furthermore, those strains were encapsulated using calcium alginate, and the physical, chemical, and morphological properties of these capsules were studied. The fermentation kinetics were followed by the analysis of reactants and products by HPLC. The final composition analysis of fermentation was assessed with GC-MS analysis, resulting in the identification of terpenes such as D-limonene. Results also show Higher ethanol production in encapsulated fermentations as well as less astringency. To sum up, Saccharomyces cerevisiae (AE9) produces terpenoids compounds that are joined to capsules in fermentation resulting in a differentiated organoleptic profile.