Caracterización de cepas de levadura cervecera en base a la formación de compuestos volátiles en la fermentación

The yeast strains Saccharomyces uvarum U-57, Saccharomyces uvarum Budvar and Saccharomyces cerevisiae F-26 were examined during the mean fermentations in columns EBC to 10° C during 7 days, assisting to its fundamental properties of technological interest: flocculation, attenuation, alcohol production and fermentative efficiency. The formation and transformation of volatile compounds were analyzed in the fermentation primary and secondary by mean of head space- solid phase microextraction and gas chromatography of mass spectrometry. The quantification was carried out by using the internal standard method. The brewer yeast strains, S. uvarum U-57 and S. uvarum Budvar and S. cerevisiae F-26, showed, in general, appropriated properties technological interest. 72 volatile compounds were detected: 33 esters, 12 superior alcohols, 9 aldehyde and acetones, 10 organic acids, 5 terpenes, 2 lactones and 1 phenol. The yeast strain Budvar reached the biggest concentration of volatile compound, followed by the U-57 strain which have similar taxonomic characteristic and finally the strain F-26, belonging to a technological different classification.