Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Abstract

Summary Mixed starter of pure mould and yeast was designed to circument the problem of flavour characteristics in rice wine. The result underlined that the mixed starter (Q7) made by simultaneous inoculation of Rhizopus oryzae, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Candida glabrata had the highest contents of α‐amylase (8.02 ± 0.96 U/g) and sensory scoring (92.05 ± 2.24), presenting relatively strong flower‐aroma, wine‐aroma, Qu‐aroma and rice‐aroma. Meanwhile, the total concentration of flavour compounds in rice wine (RQ, 125.828 mg L−1) obtained from rice fermentation using Q7 were better than the commercially available rice wine (SS, 125.828 mg L−1). The E‐nose analysis showed that the flavour components in RQ differed dramatically from SS. The E‐tongue results indicated that the sourness, sweetness and umami aftertaste were greatly higher in RQ, and the bitterness and astringency are lower compared with SS. This study provided a method to improve the flavour and quality of rice wine.

Identifying sensory attributes of Korean rice wine (makgeolli) using sensory evaluation and chemical analysis

“…Acyl‐CoA produced by S. cerevisiae is a precursor for the formation of ethyl esters by enzymatic condensation of organic acids and ethanol via anabolism during fermentation (Pires et al., 2014). Other aroma compounds found in the makgeolli samples were consistent with the literature, as benzaldehyde (almond flavor) (Chen, Wang, et al., 2021), 1‐octanol, 2‐octanol (earthy/must aroma), ethyl acetate (fruity aroma) (Chen, Ren, et al., 2021), and phenylethyl alcohol (rose and floral aroma) (Yu et al., 2019) were previously identified in the literature and also present in this study. Table 3 shows the volatile compounds identified from the SPME–GC–MS.…”

Flavor Characteristics of Navel Orange Wine Fermented by Saccharomyces cerevisiae SC-125 and Angel Yeast SY

“…Saccharomyces cerevisiae, a conventional choice in the alcoholic wine industry, is favored for its exceptional fermentation capabilities and robust tolerance [4,5]. Aroma stands as a paramount factor in gauging both the quality of fruit wine and its reception among consumers.…”

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

“…However, traditional production of SFGR relies on microorganisms present in the rice material and its surrounding environment, posing safety risks and leading to inconsistent flavour quality (Zhao et al, 2023). Currently, there is an increasing interest in intentionally adding probiotics as fermentation starters to Chinese traditional rice fermented products in order to enhance their flavour and overall quality (Xiang et al, 2019;Chen et al, 2021c). For example, Chen et al (2021c) investigated the artificial addition of Wickerhamomyces anomalus and Candida glabrata as starters for fermenting Chinese rice wine.…”

“…Currently, there is an increasing interest in intentionally adding probiotics as fermentation starters to Chinese traditional rice fermented products in order to enhance their flavour and overall quality (Xiang et al, 2019;Chen et al, 2021c). For example, Chen et al (2021c) investigated the artificial addition of Wickerhamomyces anomalus and Candida glabrata as starters for fermenting Chinese rice wine. They observed that these new starters led to an improved floral aroma of the rice wine.…”

“…For example, Chen et al . (2021c) investigated the artificial addition of Wickerhamomyces anomalus and Candida glabrata as starters for fermenting Chinese rice wine. They observed that these new starters led to an improved floral aroma of the rice wine.…”