Effect of compound yeast fermentation on Huangjiu quality
In order to solve the problems of high content of higher alcohols in traditional Xiaoqu Huangjiu and easy occurrence of drinker's "headache", Saccharomyces cerevisiae with low-yield higher alcohols, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus were mixed to prepar...
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| Language: | English |
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Editorial Department of China Brewing
2024-10-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-186.pdf |
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| author | YU Li, GAO Ruijie, WANG Han, PENG Pai, LIANG Xiaotong, LIU Pulin, GUO Xiaolong, MIAO Lihong |
| author_facet | YU Li, GAO Ruijie, WANG Han, PENG Pai, LIANG Xiaotong, LIU Pulin, GUO Xiaolong, MIAO Lihong |
| author_sort | YU Li, GAO Ruijie, WANG Han, PENG Pai, LIANG Xiaotong, LIU Pulin, GUO Xiaolong, MIAO Lihong |
| collection | DOAJ |
| description | In order to solve the problems of high content of higher alcohols in traditional Xiaoqu Huangjiu and easy occurrence of drinker's "headache", Saccharomyces cerevisiae with low-yield higher alcohols, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus were mixed to prepare compound yeast agents. Using Huangjiu fermented with traditional Xiaoqu as control group, the physicochemical indexes, volatile flavor substances and sensory quality of Huangjiu fermented with compound yeast agents were investigated. The results showed that comparing with the control droup, the alcohol content (13.66%vol) of Huangjiu fermented with compound yeast agents had no significant difference, but the total sugar content (301.54 g/L) was increased by 7.5%. 5 volatile flavor compounds were increased, namely ethyl isovalerate, 3-(methylthio) propionaldehyde, furfural, 5-methylfurfural and 2,3-butanedione. The total ester content (247.49 mg/L) was increased by 5 times, the total higher alcohol content (420.09 mg/L) was decreased by 15.9%, the bitter amino acid content was decreased by 33.1%, and the sensory score (75 points) was increased by 17%. |
| format | Article |
| id | doaj-art-4f50858b471e4882a12fc8edf8976a20 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-4f50858b471e4882a12fc8edf8976a202025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-10-01431018619310.11882/j.issn.0254-5071.2024.10.026Effect of compound yeast fermentation on Huangjiu qualityYU Li, GAO Ruijie, WANG Han, PENG Pai, LIANG Xiaotong, LIU Pulin, GUO Xiaolong, MIAO Lihong0College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, ChinaIn order to solve the problems of high content of higher alcohols in traditional Xiaoqu Huangjiu and easy occurrence of drinker's "headache", Saccharomyces cerevisiae with low-yield higher alcohols, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus were mixed to prepare compound yeast agents. Using Huangjiu fermented with traditional Xiaoqu as control group, the physicochemical indexes, volatile flavor substances and sensory quality of Huangjiu fermented with compound yeast agents were investigated. The results showed that comparing with the control droup, the alcohol content (13.66%vol) of Huangjiu fermented with compound yeast agents had no significant difference, but the total sugar content (301.54 g/L) was increased by 7.5%. 5 volatile flavor compounds were increased, namely ethyl isovalerate, 3-(methylthio) propionaldehyde, furfural, 5-methylfurfural and 2,3-butanedione. The total ester content (247.49 mg/L) was increased by 5 times, the total higher alcohol content (420.09 mg/L) was decreased by 15.9%, the bitter amino acid content was decreased by 33.1%, and the sensory score (75 points) was increased by 17%.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-186.pdfhuangjiu|compound yeast agents|saccharomyces cerevisiae|higher alcohols|quality |
| spellingShingle | YU Li, GAO Ruijie, WANG Han, PENG Pai, LIANG Xiaotong, LIU Pulin, GUO Xiaolong, MIAO Lihong Effect of compound yeast fermentation on Huangjiu quality Zhongguo niangzao huangjiu|compound yeast agents|saccharomyces cerevisiae|higher alcohols|quality |
| title | Effect of compound yeast fermentation on Huangjiu quality |
| title_full | Effect of compound yeast fermentation on Huangjiu quality |
| title_fullStr | Effect of compound yeast fermentation on Huangjiu quality |
| title_full_unstemmed | Effect of compound yeast fermentation on Huangjiu quality |
| title_short | Effect of compound yeast fermentation on Huangjiu quality |
| title_sort | effect of compound yeast fermentation on huangjiu quality |
| topic | huangjiu|compound yeast agents|saccharomyces cerevisiae|higher alcohols|quality |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-186.pdf |
| work_keys_str_mv | AT yuligaoruijiewanghanpengpailiangxiaotongliupulinguoxiaolongmiaolihong effectofcompoundyeastfermentationonhuangjiuquality |