Screening of Wickerhamomyces anomalus and Its Effect on the Flavor of Yellow Rice Wine
Yellow rice wine is one of the traditional Chinese alcoholic drinks,currently,in the yellow rice wine industrial production,the problem of insufficient ester aroma in yellow rice wine is common.In this study,a strain ZB425 with obvious aroma production was isolated from yellow rice wine lees,which was identified as Wickerhamomyces anomalus.Using fermentation agent made by this strain in yellow rice wine brewing,compared with the control group,the alcohol content slightly increased,the total acid decreased.It had significantly enhancing effect on the wine's aroma for the total ester content enhanced by 15.01％,a total of 5 new flavor substances were detected,such as ethyl 2-methylpropionate,phenylethyl acetate,a total of 4 ester substances like ethyl acetate,ethyl octanoate,y-butyrolactone,and diethyl succinate increased by 9.63％,36.78％,16.20％,and 25.20％,respectively;the alcohol content decreased by 23.34％,and there was a decreasing trend in the content of undesirable flavor substances,among which 1-octen-3-ol with mushroom flavor apparently reduced by 32.69％compared with the control group;the content of higher alcohols in yellow rice wine also decreased,with a decrease of 4.47％,10.70％,17.29％,and 26.91％in n-propanol,isobutanol,n-butanol,and isoamyl alcohol,respectively,and diacetyl with"decayed rice flavor"and dimethyl trisulfide with"rotten cabbage flavor"were not detected.It showed that Wickerhamomyces anomalus could improve the ester aroma of yellow rice wine,reduce the content of higher alcohols,and alleviate the odor in yellow rice wine.It has good application prospects in yellow rice wine industry.
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