Studies on Yellow Rice Wine Technology Using Mixed Fermentation of Saccharomyces cerevisiae and Hansenula anomala
Saccharomyces cerevisiae and Hansenula anomalies as yellow rice wine fermentation strains,the fermentation characteristics of the two yeasts on the 18 °Bx saccharification solution were investigated respectively.It was found that the alcohol-producing capacity of Saccharomyces cerevisiae(9.9％vol)was stronger than that of Hansenula anomala(6.8％vol),and the volatile ester content(2.41 g/L)of Hansenula anomalies was significantly higher than that of Saccharomyces cerevisiae(0.53 g/L).Further comparing the mixed fermentation pathways,the alcohol content of sequential mixed fermen-tation(8.1％ vol)was slightly lower than that of simultaneous mixed fermentation alcohol(8.7％ vol),and the volatile es-ter content(1.59 g/L)was significantly higher than that of simultaneous mixed fermentation(0.56 g/L)(P＜0.05).Com-bined with the physical and chemical indicators of the fermentation process and sensory evaluation,it is more appropriate to choose a sequential mixed fermentation route.Through the combined experimental design of the single-factor and Box-Benhnken Center,the response surface of the volatile ester content of the sequentially mixed fermented rice wine prod-ucts was optimized by selecting three factors:the main fermentation temperature,pH value and yeast inoculation amount.The results showed that the optimal parameters for sequential mixing of standing fermented yellow rice wine were:fer-mentation temperature of 31.5 ℃,inoculation amount of 1.0×107 cells/mL,and pH of 4.2.The verification experiments showed that the volatile ester content of sequentially mixed yellow rice wine under this condition was(1.66±0.028)g/L,which was not much different from the predicted value of 1.70 g/L,which was 213％higher than the fermentation of Saccharomyces cerevisiae alone.In this study,the fermentation pathway and application effect were elucidated for the ap-plication of non-Saccharomyces cerevisiae in yellow rice wine fermentation.
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