Production of an alcoholic beverage by fermentation of whey permeate with Kluyveromyces fragilis II: Aroma composition

Whey permeate was used for an alcoholic fermentation with Kluyveromyces fra gilis (CECT 1123). The aim of the present study was the production of an al coholic beverage of low alcoholic proof with acceptable concentrations of f usel alcohols. The effects of temperature and agitation on the concentratio n of volatile compounds was assayed in batch cultures. In addition, the pro duction of acetaldehyde, ethyl acetate and fusel alcohols was studied in co ntinuous culture because of interest in a continuous industrial process. Final concentrations of fusel alcohol were slightly lower at higher tempera tures, while the specific production rate increased with temperature. Conce ntrations were suitable, in all cases, for a beverage. When agitation was a ssayed, an important increase in fusel alcohol concentrations was found at higher agitations. In continuous culture, the acetaldehyde, ethyl acetate a nd fusel alcohol concentrations were normal for an alcoholic beverage.