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<p>Cachaça, a genuinely Brazilian spirit, has its sensory identity shaped by the fermentative microbiota. This study evaluated the impact of twelve autochthonous <i>Saccharomyces cerevisiae</i> strains (CM-01 to CM-12), isolated from distilleries in the Cerrado Mineiro region, on the physicochemical composition and sensory acceptance of cachaça, comparing them with the commercial strain CA-11. The spirits were produced on a pilot scale, the fermentative process was evaluated by HPLC and the spirits were analyzed by GC. Sensory analysis was conducted using the Rate All That Apply (RATA) method with 110 consumers. The results revealed high metabolic variability: strains CM-02, CM-06 and CM-09 produced the highest ester contents, while CM-03 and CM-06 showed high levels of higher alcohols. Principal Component Analysis (PCA) demonstrated that cachaças CM-05, CM-06 and CM-07 were positively correlated with global acceptance attributes and fruity/floral notes. In contrast, the commercial strain CA-11 resulted in a neutral sensory profile. It is concluded that the use of selected native yeasts is an effective strategy for the differentiation and valorization of artisanal cachaça, ensuring legal compliance and sensory superiority.</p>

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Impact of autochthonous yeasts on the volatile profile and sensory acceptance of artisanal cachaça: a multivariate approach

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月22日

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  • Gustavo Henrique Gravatim Costa,
  • Marcos Vinícius Durigon Boldrin,
  • Laiane Pereira Rocha,
  • Maurício Bonatto Machado de Castilhos,
  • Osania Emerenciano Ferreira,
  • Taís Arthur Corrêa,
  • Caio Roberto Soares Bragança

摘要

Cachaça, a genuinely Brazilian spirit, has its sensory identity shaped by the fermentative microbiota. This study evaluated the impact of twelve autochthonous Saccharomyces cerevisiae strains (CM-01 to CM-12), isolated from distilleries in the Cerrado Mineiro region, on the physicochemical composition and sensory acceptance of cachaça, comparing them with the commercial strain CA-11. The spirits were produced on a pilot scale, the fermentative process was evaluated by HPLC and the spirits were analyzed by GC. Sensory analysis was conducted using the Rate All That Apply (RATA) method with 110 consumers. The results revealed high metabolic variability: strains CM-02, CM-06 and CM-09 produced the highest ester contents, while CM-03 and CM-06 showed high levels of higher alcohols. Principal Component Analysis (PCA) demonstrated that cachaças CM-05, CM-06 and CM-07 were positively correlated with global acceptance attributes and fruity/floral notes. In contrast, the commercial strain CA-11 resulted in a neutral sensory profile. It is concluded that the use of selected native yeasts is an effective strategy for the differentiation and valorization of artisanal cachaça, ensuring legal compliance and sensory superiority.