Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour-Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-10-11 DOI:10.1155/2024/5581068

Minghong Bian, Yuli Fang, Suhong Yang, Tianmeng Yuan, Xianjiang Zhou, Qiang Xu, Dongcai Jiang, Baolin Han

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Abstract

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. In this study, Saccharomycopsis fibuligera (Sf) was selected as the experimental material to perform intensive fermentation of northeastern round glutinous rice (Db) and Yunzihong No. 23 (Zh). Anqi rice wine koji (Rl) served as the fermenting agent. The differences in the quality of rice wine before and after the addition of snap capsule-covering yeast were compared by determining the dynamic changes in the physicochemical properties, amino acids, and flavour-related compounds during rice wine fermentation. The results showed that adding Sf significantly (p < 0.05) increased the contents of alcohol, organic acids, and amino acids and imparted a new characteristic flavour to rice wine, resulting in more intense caramel and vinegar flavours. Overall, these results offer baseline information for using Sf in rice wine fermentation.

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酵母菌强化发酵米酒过程中理化性质、氨基酸含量和风味物质的动态变化

近年来，多菌发酵大大提高了米酒的品质。本研究选择纤维酵母菌（Sf）作为实验材料，对东北圆糯米（Db）和云子红 23 号（Zh）进行强化发酵。安琪米酒麴（Rl）作为发酵剂。通过测定米酒发酵过程中理化性质、氨基酸和风味相关化合物的动态变化，比较了添加扣盖酵母前后米酒质量的差异。结果表明，添加 Sf 能显著提高酒精、有机酸和氨基酸的含量（p < 0.05），并赋予米酒新的特征风味，使其具有更浓郁的焦糖和醋味。总之，这些结果为在米酒发酵中使用 Sf 提供了基本信息。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.