Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

This work presents the attempt to develop a production technology for grape–plum low-alcohol beverages and enhance their chemical composition flavor complexity through non-Saccharomyces species. Saccharomyces cerevisiae (SC) pure cultures were used as reference beverages. Pure of Lachancea thermotolerans (LT) co-inoculated with (MIX) included must fermentation at pilot scale. The process involves two steps: primary alcoholic in stainless steel tanks (F1) secondary bottle after dextrose syrup addition (F2). compositions all obtained F1 F2 studied. Compared SC, inoculated L. (LT MIX) required four more days complete sugars during F1. SC tended have slightly higher pH titratable acidity values lower concentrations total phenols. Final levels aromatic precursor nitrogen sulfur amino than LT MIX. treatment had final histidine, phenylalanine, isoleucine, lysine, methionine, threonine, valine, cysteine. Related individual acids, Analysis volatile showed that, compared MIX highest percentage alcohols (3-methyl-1-butanol 2-methyl-1-butanol) acetates (isoamyl acetate isobutyl acetate) which are associated fruity banana aromas. A decreasing trend fatty acids was observed SC. application, both mixed culture, significantly modified 5 10 ethyl ester compounds analyzed. Finally, sensory analysis that there no significant differences, even though metabolites. results shown this an innovative high-quality product obtained: beverage made from grapes plums, could be developed industrial level due increasing interest consumers type product.