Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast


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Polish Journal of Microbiology

Polish Society of Microbiologists

Subject: Microbiology


ISSN: 1733-1331
eISSN: 2544-4646





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VOLUME 66 , ISSUE 3 (September 2017) > List of articles

Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast

Grzegorz Kłosowski * / Dawid Mikulski / Aleksandra Rolbiecka / Bogusław Czupryński

Keywords : Saccharomyces cerevisiae, alcoholic beverages, fermentation technology, yeast fermentation

Citation Information : Polish Journal of Microbiology. Volume 66, Issue 3, Pages 327-334, DOI:

License : (CC BY-NC-ND 4.0)

Received Date : 23-November-2016 / Accepted: 12-May-2017 / Published Online: 27-September-2017



The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrationsof carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88–92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the first hours of the fermentation, regardless of the yeast strain applied. The acetaldehyde concentration decreased over the time with the decreasing productivity, reaching its lowest value at the 72nd hour of the process. The final concentration of acetaldehyde depended on the raw material used (ca 28.0 mg/l EtOH for maize mashes, 40.3 mg/l EtOH for rye mashes, and 74.4 mg/l EtOH for amaranth mashes). The effect of the used yeast strain was negligible.The overall concentration of the analyzed aldehydes was only slightly higher: ca 30.3 mg/l EtOH for maize mashes, 47.8 mg/l EtOH for rye mashes, and 83.1 mg/l EtOH for amaranth mashes.

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