Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006.

ABSTRACT: A fruity aroma-producing yeast strain was isolated with the aim of improving the aroma of fermented lily rice wine, and identified as Wickerhamomyces anomalus HN006. In addition, the effects of adding solid residues of previous fermentation cycles, and of fungus α-amylase and W. anomalus HN006 supplementation on the biochemical parameters of lily rice wine were evaluated. The optimum quality of the wine, in terms of ethanol and residual sugar content, acidity levels and aroma, was obtained with 5% (w/v) solid residue addition, and supplementation with 10 U/g fungal α-amylase and 2% (v/v) W. anomalus inoculum on the 4th day of fermentation. Volatile compound profiles, the total amount of amino acids and the sensory characteristics of the lily rice wines produced by the two fermentation proc

SUBMITTER: Yan S 

PROVIDER: S-EPMC6582127 | biostudies-literature | 2019 Jun

REPOSITORIES: biostudies-literature