Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Table 7

Principal aromatic compounds concentration for the blackberry spirits made with the strains ICV K1 y CM4457.

Blackberry spirits	Concentration of aromatic compounds (µg/L)
	3-Methyl-1-butanol	3-Methylbutyl propanoate	3,7-Dimethyl-2,6-octadien-1-ol	3-Methylbutyl butanoate	3-Phenyl-2-propenal	Dodecanoic acid	3-Methylbutyl-3-methylbutanoate
CM4457	424.34	0.353	16.104	0.000	7.357	4.293	0.166
ICV K1	349.72	0.496	5.618	0.183	4.099	0.187	0.040
Spirits mixture	371.77	0.507	9.400	0.066	5.940	1.225	0.075
Mixed culture	599.35	0.246	16.110	0.019	13.220	6.094	0.033