Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid‐state fermentation

Abstract

Summary Camellia oleifera meal was evaluated to be a potential feedstock for the production of yellow wine (YW), and process conditions were investigated. In this study, C. oleifera meal was firstly pretreated using mixed cultured Bacillus subtilis and Aspergillus niger under solid‐substrate fermentation to degrade the tea saponin (TS) for the following YW fermentation. Response surface methodology helped evaluate the effects of the selected operating parameters, and the optimal condition at a fixed time of 4 days, which gave a 67.84 ± 0.23% degradation rate of TS, was reached as inoculum concentration of 16%, initial moisture content of 55% and temperature of 30 °C. Finally, 7‐day fermentation was harvested to be the most suitable pretreatment for producing YW from C. oleifera meal, and the twice‐feeding fermentation for YW was obtained as wheat koji 12% and active yeast 1.2%. In addition, ample amino acids, phenolic components and the trace TS endowed the C. oleifera wine, the more nutritional characteristics.

Brewing Jujube Brandy with Daqu and Yeast by Solid‐State Fermentation

“…; Chang et al . ). This indicates that the traditional Chinese solid‐state fermentation method has unique advantages.…”

“…Studies have shown that jujubes are rich in sugar (Claus and Berglund 2005;Li et al 2007) and contain similar components as grapes, which are used for producing brandy. Daqu and solid-state fermentation are characteristic of Chinese traditional liquor production techniques (Zheng et al 2011) and have recently been used in the brewing of fruit wine, bringing unique flavors and improving the quality of production (Berradre et al 2009;Zhang et al 2013;Chang et al 2014). This indicates that the traditional Chinese solid-state fermentation method has unique advantages.…”