Influence of Thermally Processed Carbohydrate/Amino Acid Mixtures on the Fermentation by Saccharomyces cerevisiae

The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the me...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-04, Vol.52 (7), p.2042-2046
Main Authors: Tauer, Andreas, Elss, Sandra, Frischmann, Matthias, Tellez, Patricia, Pischetsrieder, Monika
Format: Article
Language:English
Subjects:
Alcoholic Beverages
Amino Acids - chemistry
Amino Acids - pharmacology
Beers
Biological and medical sciences
Brandies, spirituous liquors
Carbohydrates - chemistry
Carbohydrates - pharmacology
Ethanol - metabolism
Fermentation - drug effects
Fermented food industries
Food industries
Food Technology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Hydrogen-Ion Concentration
Maillard Reaction
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
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Summary:The production of alcoholic beverages such as Tequila, Mezcal, whiskey, or beer includes the fermentation of a mash containing Maillard reaction products. Because excessive heating of the mash can lead to complications during the following fermentation step, the impact of Maillard products on the metabolism of Saccharomyces cerevisiae was investigated. For this purpose, fermentation was carried out in a model system in the presence and absence of Maillard reaction products and formation of ethanol served as a marker for the progression of fermentation. We found that increasing amounts of Maillard products reduced the formation of ethanol up to 80%. This effect was dependent on the pH value during the Maillard reaction, reaction time, as well as the carbohydrate and amino acid component used for the generation of Maillard reaction products. Another important factor is the pH value during fermentation:  The inhibitory effect of Maillard products was not detectable at a pH of 4 and increased with higher pH-values. These findings might be of relevance for the production of above-mentioned beverages. Keywords: Maillard reaction; nonenzymatic browning; yeast; saccharomyces cerevisiae; fermentation; beer; Tequila; Mezcal; whiskey
ISSN:0021-8561
1520-5118
DOI:10.1021/jf034995r