Impact of autochthonous yeasts on the volatile profile and sensory acceptance of artisanal cachaça: a multivariate approach

Abstract Cachaça, a genuinely Brazilian spirit, has its sensory identity shaped by the fermentative microbiota. This study evaluated the impact of twelve autochthonous Saccharomyces cerevisiae strains (CM-01 to CM-12), isolated from distilleries in the Cerrado Mineiro region, on the physicochemical composition and sensory acceptance of cachaça, comparing them with the commercial strain CA-11. The spirits were produced on a pilot scale, the fermentative process was evaluated by HPLC and the spirits were analyzed by GC. Sensory analysis was conducted using the Rate All That Apply (RATA) method with 110 consumers. The results revealed high metabolic variability: strains CM-02, CM-06 and CM-09 produced the highest ester contents, while CM-03 and CM-06 showed high levels of higher alcohols. Principal Component Analysis (PCA) demonstrated that cachaças CM-05, CM-06 and CM-07 were positively correlated with global acceptance attributes and fruity/floral notes. In contrast, the commercial strain CA-11 resulted in a neutral sensory profile. It is concluded that the use of selected native yeasts is an effective strategy for the differentiation and valorization of artisanal cachaça, ensuring legal compliance and sensory superiority.