Effects of simultaneous and sequential cofermentation of <i>Wickerhamomyces anomalus</i> and <i>Saccharomyces cerevisiae</i> on physicochemical and flavor properties of rice wine

Food Processing Preservation

2022

Recently, a growing attention on healthy lifestyle is attached with the improvement of healthcare and quality of life to avoid undesirable diseases. Consequently, food consumption, recognized with health properties, is on the rise (Amarasekara et al., 2020). Kombucha, a wholesome beverage, is usually fermented with symbiotic colony of bacteria and yeast (SCOBY) and black tea. Green tea or oolong tea can be employed as substitutes too. This kind of drink originated in northeastern China and was fermented in a medium combined with tea extract and carbon source in a SCOBY for 7-10 days (Ayed

Section: Methodsmentioning

confidence: 99%

Changes in functional components and biological activity of Lycium barbarum after fermentation with Kombucha SCOBY

Zhang

Tang

Food Processing Preservation

2022

“…Glutinous rice was fermented with four different kinds of strains (SITCY001, SITCY125, SITCY597, and SITCY601), and their specific processes are shown in Figure 1. The processing method of grams was slightly modified according to our previous method (Chen et al., 2020). Fifty grams of glutinous rice flour were added to 400 ml of water for 2 hr at 20°C, followed by soaking in a water bath at 90°C for starch gelatinization.…”

Section: Methodsmentioning

confidence: 99%

“…Volatile compounds were identified and quantified according to methods described by Chen et al with slight modifications (Chen et al, 2020). Five milliliters of rice wine, 1.5 g NaCl, and 10 μl internal standard (2‐octanol, 1,760 μg/L) were placed into a 20 ml headspace bottle.…”

Section: Methodsmentioning

confidence: 99%

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

Ren

et al. 2020

J Food Process Preserv

Self Cite

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.

“…The influences of the temperature, pH, glucose concentration and ethanol concentration on the selected strain and reference strain (S. cerevisiae NRRL Y-567) were investigated by growth trials. The tested variables were the temperature (20,25,30,35,40,45, and 50˚C), initial pH (5, 5.5, 6, 6.5, 7, 7.5, and 8), initial glucose concentration (10%, 15%, 20%, 25%, 30%, 35%, and 40% (w/v)), and initial ethanol concentration (4%, 6%, 8%, 10%, 12%, 14%, and 16% (v/v)).…”

Section: Growth Trials Of the Selected Strainmentioning

confidence: 99%

“…Microorganism species and inoculation fermentation methods have great influences on the physicochemical and flavor properties of rice wine. Chen LH et al [45] investigated the microbial interactions and physicochemical and aroma changes of rice wine with different inoculation strategies using Wickerhamomyces anomalus and Saccharomyces cerevisiae. The sequential cofermentation consumed relatively more sugar and resulted in a higher ethanol content, causing reduced thiols and increased alcohols, esters, phenylethyls, and terpenes, which was more conducive to improving rice wine flavor than simultaneous cofermentation.…”

Section: Plos Onementioning

confidence: 99%

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Yuan

et al. 2021

PLoS ONE

Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.