Chemical and sensory characteristics of lingonberry (Vaccinium vitis-idaea) alcoholic beverages produced using Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima yeasts

Abstract

<p>Even though lingonberry (<em>Vaccinium vitis-idaea</em>) is categorised as a superfruit due to its bioactive composition, its challenging flavour profile leads to difficulty in valorisation. In addition, fermentation of lingonberry is limited due to presence of the antimicrobial benzoic acid. This study employed baker's yeast mediated benzoic acid decrease, followed by conventional (<em>Saccharomyces cerevisiae</em>) and non-conventional (<em>Torulaspora delbrueckii</em> and <em>Metschnikowia pulcherrima</em>) fermentation to produce alcoholic lingonberry beverages. Profiling of the lingonberry alcoholic beverages was done through characterisation of volatile compounds with GC-MS and of sensory properties with a semi-trained panel. The benzoic acid decrement step was successful in reducing the content from 0.66 g/L to 0.04 g/L. Alcoholic beverages were created with an average alcohol content of 7.34% (±0.26). There were increments in the ester- and alcohol- odours alongside a decrease in the original lingonberry flavour. This was supported by higher contents of esters and higher alcohols along with a decrease of certain terpenes in alcoholic beverages. All alcoholic beverages were perceived as notably sour and thus, only minor differences were observed between the used yeasts. In particular, <em>M. pulcherrima</em> yeast produced a sweeter and less sour alcoholic beverage compared to the original juice. Overall, benzoic acid reduction facilitates in yeast fermentation to improve market potential of the underutilised berry in alcoholic beverage production.<br></p>