Vodka production from potato (Solanum tuberosum L.) using three Saccharomyces cerevisiae isolates

Abstract

The efficacy of three strains of Saccharomyces cerevisiae in the production of vodka from potato hydrolysate was evaluated. For each isolate, two treatments were performed: one containing potato hydrolysate (11% w/w of soluble solids) and the other containing potato hydrolysate supplemented with sucrose (17% w/w) in the fermentation medium. The best results were obtained using a baker's yeast in the second treatment, which showed higher substrate‐to‐product conversion (0.47 g ethanol g−1 total reducing sugars), higher fermentation yield (91.4%) and a higher ethanol content (6.05% v/v). Following fermentation, the medium was clarified using centrifugation, and two successive distillations and filtrations were conducted. The results were examined by referring to the standards for vodka, as established by Brazilian legislation. The ethanol concentration (39.7% v/v) fell within the legally stipulated range, and the levels of copper and furfural remained undetectable. However, the methanol (35.04 mg 100 mL−1 of anhydrous alcohol) content and the levels of some secondary compounds (148.33 mg 100 mL−1) were both higher than the guidelines (20 and ≤50 mg 100 mL−1, respectively).