The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

Abstract

In order to assess the influence of yeast strains on volatile flavour profiles of Chinese rice wine, small‐scale Chinese rice wine brewing was carried out with eight yeast strains from three different typical Chinese rice wine brewing regions. The volatile flavour compounds were extracted by headspace solid phase microextraction (HS‐SPME) and analyzed by gas chromatography‐mass spectrometry (GC‐MS). The volatile flavour profiles of the different Chinese rice wines showed statistically significant differences depending on the yeast strains used. Yeast strains from the Shaoxing region showed a higher capacity to produce the esters 2‐phenylethanol and 3‐methylthiopropanol, while yeast strains from the Shanghai region stood out for their production of branched‐chain higher alcohols. Chinese rice wine fermented with a yeast strain from the Jiangsu region had the highest levels of organic acids. Using principal component analysis of the Chinese rice wine volatile flavour compounds, the eight yeast strains could be classified into three groups according to their origins. This is the first report about the volatile flavour characteristics of Chinese rice wine yeast. The data obtained in this work shows that the yeast strains contributed significantly to the flavour differences of the Chinese rice wines from the different regions.

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

“…The concentrations of 1-hexanol and 2-pentanol were higher in the JF sample group from Shanghai. The results of this comparison were in accordance with previous studies (Chen and Xu, 2010;Jian et al, 2009).…”

“…These three sample groups were all sourced from the Zhejiang province. The results of this comparison agreed with that obtained by Chen et al (Chen and Xu, 2010). The concentrations of 1-hexanol and 2-pentanol were higher in the JF sample group from Shanghai.…”

“…Furthermore, the total aldehyde contents increased as wine age increased, which reflected the oxidation reaction of alcohols that occurs during aging (Chen and Xu, 2010), and the results obtained in this study followed this trend. Additionally, Table 3 indicates that the samples aged for 5 years has the highest contents of free fatty acids, followed by the wines aged for 3 years and then those aged for 1 year.…”

“…The brewing technologies of the different regions may affect the rice lipid utilization and the formation of high molecular weight esters (Chen and Xu, 2010;Mo et al, 2010).…”

Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

“…However, there is little research on the formation mechanism of the flavour compounds and the microorganisms in wheat Qu that directly affect the rice wine flavour. In general, the main flavour compounds in various rice wines (8,14,15) and Japanese sake (4,(16)(17)(18) are generated by the metabolism of the fungi. The objective of this study was to compare the volatile flavour compounds of the rice wines fermented with different kinds of wheat Qu samples, and to analyse the main species differences in the fungi.…”