Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine

Wang, Qi; Zhang, Qian; Liu, Kunyi; An, Jiangshan; Shufan, Zhang; Chen, Qiuyue; Zhang, Jinghui

doi:10.3136/fstr.fstr-d-21-00094

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…Pure fermentation process using commercial yeast or wild yeast is widely applied to brew kiwifruit wine [ 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 ]. The key fermentation conditions of the isolated yeast from Shanxi kiwifruit peel were optimized as follows: the inoculation amount was 8%; the sugar content was 240 g/kg, resulting in an alcohol content of was 14.14 vol% [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

“…The final reducing sugar content of the kiwifruit wine was determined with 4.25 g/100 g, which was lower than the reducing sugar content of wild kiwi fruit. Pure fermentation process using commercial yeast or wild yeast is widely applied to brew kiwifruit wine [27][28][29][30][31][32][33][34]. The key fermentation conditions of the isolated yeast from Shanxi kiwifruit peel were optimized as follows: the inoculation amount was 8%; the sugar content was 240 g/kg, resulting in an alcohol content of was 14.14 vol% [27].…”

Section: Optimization Of Synergistic Fermentation Process Of Pichia K...mentioning

confidence: 99%

“…The following advantages of low inoculation amount, low sugar addition, short fermentation cycle, high alcohol content, and good product sensory quality were expected in addition to a greatly reduced manufacturing cost. Furthermore, Pure fermentation process using commercial yeast or wild yeast is widely applied to brew kiwifruit wine [27][28][29][30][31][32][33][34]. The key fermentation conditions of the isolated yeast from Shanxi kiwifruit peel were optimized as follows: the inoculation amount was 8%; the sugar content was 240 g/kg, resulting in an alcohol content of was 14.14 vol% [27].…”

Section: Optimization Of Synergistic Fermentation Process Of Pichia K...mentioning

confidence: 99%

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Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine

Wu,

Yuan,

Wang

et al. 2024

Metabolites

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Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (w/w), and the inoculating quantity of Pichia kluyveri and Saccharomyces cerevisiae was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste.

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Section: Resultsmentioning

confidence: 99%

Section: Optimization Of Synergistic Fermentation Process Of Pichia K...mentioning

confidence: 99%

Section: Optimization Of Synergistic Fermentation Process Of Pichia K...mentioning

confidence: 99%

See 1 more Smart Citation

Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine

Wu,

Yuan,

Wang

et al. 2024

Metabolites

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“…There are differences in residual sugar, so Huangjiu is divided into four categories including dry (≤15 g/L), semi-dry (15.1 g/L~40.0 g/L), semi-sweet (40.1 g/L~100.0 g/L), and sweet (>100 g/L) [3]. According to regional characteristics, Huangjiu is always classified into zhepai, supai, haipai, peipai, and minpai [4]. It is typically made of glutinous rice, millet, corn, yellow rice, and other grains as the main raw materials, saccharified by wheat Qu or xiao Qu, and fermented by yeast (Saccharomyces cerevisiae) [3,5].…”

Section: Introductionmentioning

confidence: 99%

The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)

Zheng

Zhang

Ren

et al. 2023

Foods

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In recent years, intensified Qu (IQ) has been gradually applied to brewing in order to improve the aroma of Huangjiu (Chinese rice wine). In this study, Saccharomyces cerevisiae and Wickerhamomyces anomalus solutions were added to Fengmi Qu (FMQ) from Fangxian, China to produce IQ, and brewing trial was conducted. High-throughput sequencing (HTS) was used to analyze the microbial community in fermentation broth of IQ (IQFB). Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography–mass spectrometry (GC-MS) and sensory evaluation were performed to analyze volatile aroma compounds (VACs) in sample without Qu and both fermentation broths. The results showed that Pediococcus, Cronobacter, Enterococcus, Weissella, and Acinetobacter and Saccharomycopsis, Wickerhamomyces, and Saccharomyces were dominant bacterial and fungal groups, respectively. A total of 115 VACs were detected, and the content of esters including ethyl acetate, isoamyl acetate, and so on was noticeably higher in IQFB. The finding of sensory evaluation reflected that adding pure yeast to Qu could enhance fruit and floral aromas. Correlation analysis yielded 858 correlations between significant microorganisms and different VACs. In addition, prediction of microbial community functions in IQFB revealed global and overview maps and carbohydrate metabolism to be the main one. This study is advantageous for further regulation of the fermentation process of Huangjiu by microbial means.

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Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications

Yang

et al. 2023

Critical Reviews in Food Science and Nutrition

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Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine

Cited by 5 publications

References 24 publications

Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine

Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine

The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)

Edible Osmanthus fragrans flowers: aroma and functional components, beneficial functions, and applications

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