Influence of essential inorganic elements on flavour formation during yeast fermentation

Ribeiro-Filho, Normando; Linforth, Robert; Powell, Chris D.; Fisk, Ian D.

Abstract

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential inorganic elements during alcoholic fermentation of brewers wort, fermented using three independent yeast strains, Saccharomyces pastorianus W34/70, and Saccharomyces cerevisiae strains M2 and NCYC2592 under a range of conditions replicated for each yeast strain. 10 treatments were applied: 1 control and 9 inorganic supplementations: standard brewers wort, ammonia–nitrogen, inorganic phosphate, potassium, magnesium, copper, zinc, iron, manganese and a composite mixture, Twenty-five chemical markers were evaluated by HPLC (ethanol, glycerol), and GC–MS (aroma). There was a significant change in volatile aroma compounds during fermentation, which was more prominent when supplemented with ammonia nitrogen, inorganic phosphate, potassium or magnesium (P < 0.05). Heavy metal ions mostly had a negative effect on the flavour formation.

Citation

Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025. https://doi.org/10.1016/j.foodchem.2021.130025

• Journal Article Type: Article
• Acceptance Date: May 8, 2021
• Online Publication Date: May 9, 2021
• Publication Date: Nov 1, 2021
• Deposit Date: May 18, 2021
• Publicly Available Date: May 10, 2022
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 1873-7072
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 361
• Article Number: 130025
• DOI: https://doi.org/10.1016/j.foodchem.2021.130025
• Keywords: Food Science; Analytical Chemistry; General Medicine
• Public URL: https://nottingham-repository.worktribe.com/output/5560193
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0308814621010311