Effect of non‐Saccharomyces yeasts fermentation on flavor and quality of rice wine

Abstract

Non‐Saccharomyces are very important for the flavor and quality of fermented wine. The fermentation kinetics, the flavor characteristic, and sensory evaluation of rice wine fermented with Nakazawaea ishiwadae (SITCY001), different genotypes of Wickerhamomyces anomalus (SITCY125 and SITCY601), and Candida glabrata (SITCY597) were analyzed in this study. Results showed that the curves of reducing sugar consumption were well fitted by Logistic, Boltzmann, and DoseResp models. Compared with other three strains, SITCY125 had higher alcohol contents and lower ratio of ester‐to‐alcohol, indicating stronger alcoholic and mellow aroma. Moreover, rice wine fermented with SITCY125 had higher sensory score in texture, fruit‐aroma, flower‐aroma, and sweetness, while having lower bitterness score. These results indicated that among the four strains, SITCY125 was the best choice to improve the flavor and quality of rice wine, which made the aroma characteristic more distinct and would have potential industrial application prospects in rice wine brewing. Practical applications With more and more people high demand for rice wine flavor, yeasts are widely used to improve the aroma and quality of fermented rice wine. This study would be helpful in promoting the potential industrial application of non‐Saccharomyces yeasts in rice wine brewing.

Effects of simultaneous and sequential mixed fermentation of non‐Saccharomyces strains and a Saccharomyces cerevisiae strain on the fermentation process and volatile compounds of Mijiu

“…The flow chart of Mijiu making is shown in Figure S2. The saccharified mash was prepared according to the previous report with some modifications (Chen et al ., 2020a). Briefly, fifty grams of soaked rice were steamed at 115 °C for 10 min.…”

“…The fermentation of high‐concentration substrate with multiple microorganisms makes the process difficult to control, leading to the instability in the fermentation process and quality of products (Chen et al ., 2020b). Therefore, the traditional production process of Mijiu is often along with the contamination of bacteria, insufficient saccharification, and sluggish fermentation, affecting the production of high‐quality Mijiu and its industrialization (Chen et al ., 2020a). To solve these problems in the traditional fermentation of Mijiu , some new technologies have emerged to produce Mijiu recently, including the pure fermentation of yeast, saccharification followed by alcohol fermentation and so on (Yang et al ., 2020; Chen et al ., 2020a).…”

“…Sujaya et al . (2004) found that Candida glabrata was the main yeast in the traditional Balinese rice wine, which was also found in the starter for rice wine production (Chen et al ., 2020a). Though the opportunistic pathogenicity of, C. glabrata for some specific patients has been reported, it is also considered as a commensal species of the human digestive tract (Bolotin‐Fukuhara & Fairhead, 2014).…”

“…Therefore, the traditional production process of Mijiu is often along with the contamination of bacteria, insufficient saccharification, and sluggish fermentation, affecting the production of high‐quality Mijiu and its industrialization (Chen et al ., 2020a). To solve these problems in the traditional fermentation of Mijiu , some new technologies have emerged to produce Mijiu recently, including the pure fermentation of yeast, saccharification followed by alcohol fermentation and so on (Yang et al ., 2020; Chen et al ., 2020a). However, these new methods could reduce the flavour and quality of Mijiu products when the production process was changed.…”

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

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