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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