Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu
In order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened from traditional Huangjiu wheat Qu. The strain...
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Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-51.pdf |
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| author | BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi |
| author_facet | BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi |
| author_sort | BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi |
| collection | DOAJ |
| description | In order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened from traditional Huangjiu wheat Qu. The strain was identified by morphological observation and molecular biology techniques, and was applied to Huangjiu brewing to study its effects on physicochemical indexes and volatile flavor substances in Huangjiu. The results showed that the strain was screened and identified as Millerozyma farinosa HJ Y34, the total ester and alcohol contents in the fermentation liquid were 1.52 g/L and 17.20%vol, respectively. Compared with the Huangjiu brewed by active dry yeast, the conventional physicochemical indexes of Huangjiu brewed by M. farinosa HJ-Y34 had no significant difference (P>0.05). The alcohol content, total acid, amino acid nitrogen contents and pH were 17.39%vol, 5.57 g/L, 0.65 g/L and 4.28, respectively. The sensory score was higher (85 points), the quality was better, and it had the characteristics of outstanding cream ester aroma, coordinated taste and soft taste, typical overall style and outstanding personality. The ester content increased significantly, among which the contents of ethyl sorbate, ethyl lactate, ethyl palmitate, ethyl phenylacetate, ethyl 2-methylbutyrate and ethyl laurate were increased by 730.0%, 352.0%, 284.0%, 268.5%, 155.4% and 124.5%, respectively. Ethyl 3-hydroxybutyrate was newly increased. In addition, the contents of 2,3-butanediol, phenol, benzaldehyde and n-caproic acid were increased by 181.2%, 118.2%, 92.6% and 92.3%, respectively. |
| format | Article |
| id | doaj-art-55fbca2fec114cec8320d6283ed06e46 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-55fbca2fec114cec8320d6283ed06e462025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-11-014311515710.11882/j.issn.0254-5071.2024.11.009Screening, identification and application of a yeast enhancing the ester flavor of HuangjiuBAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi0Haitian Vinegar Group Co., Ltd., Foshan 528500, ChinaIn order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened from traditional Huangjiu wheat Qu. The strain was identified by morphological observation and molecular biology techniques, and was applied to Huangjiu brewing to study its effects on physicochemical indexes and volatile flavor substances in Huangjiu. The results showed that the strain was screened and identified as Millerozyma farinosa HJ Y34, the total ester and alcohol contents in the fermentation liquid were 1.52 g/L and 17.20%vol, respectively. Compared with the Huangjiu brewed by active dry yeast, the conventional physicochemical indexes of Huangjiu brewed by M. farinosa HJ-Y34 had no significant difference (P>0.05). The alcohol content, total acid, amino acid nitrogen contents and pH were 17.39%vol, 5.57 g/L, 0.65 g/L and 4.28, respectively. The sensory score was higher (85 points), the quality was better, and it had the characteristics of outstanding cream ester aroma, coordinated taste and soft taste, typical overall style and outstanding personality. The ester content increased significantly, among which the contents of ethyl sorbate, ethyl lactate, ethyl palmitate, ethyl phenylacetate, ethyl 2-methylbutyrate and ethyl laurate were increased by 730.0%, 352.0%, 284.0%, 268.5%, 155.4% and 124.5%, respectively. Ethyl 3-hydroxybutyrate was newly increased. In addition, the contents of 2,3-butanediol, phenol, benzaldehyde and n-caproic acid were increased by 181.2%, 118.2%, 92.6% and 92.3%, respectively.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-51.pdfhuangjiu|aromatic yeast|screening|identification|application|physiochemical indicator|volatile aroma compound |
| spellingShingle | BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu Zhongguo niangzao huangjiu|aromatic yeast|screening|identification|application|physiochemical indicator|volatile aroma compound |
| title | Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu |
| title_full | Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu |
| title_fullStr | Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu |
| title_full_unstemmed | Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu |
| title_short | Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu |
| title_sort | screening identification and application of a yeast enhancing the ester flavor of huangjiu |
| topic | huangjiu|aromatic yeast|screening|identification|application|physiochemical indicator|volatile aroma compound |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-51.pdf |
| work_keys_str_mv | AT baiyongpingningyalixinshaopingliukexiaoyandi screeningidentificationandapplicationofayeastenhancingtheesterflavorofhuangjiu |