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Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine

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Abstract

The production of waxy rice wine (WRW) usually requires multiple strains for fermentation. However, information about the contributions of individual strains to the quality of WRW remains limited. In this study, WRWs were produced through fermentation with three strains (Saccharomyces cerevisiae H1 [Sc], Hansenula sp. H3 [Hs] and Pichia kudriavzevii H6 [Pk]), and the quality of the WRWs was evaluated. The results indicated that Sc wine produced high levels of phenylethyl alcohol and 3-methyl-1-butyl acetate, reaching 31,622.78 μg/L and 351.67 μg/L, respectively; Hs wine produced the highest contents of ethyl acetate and lactic acid, reaching 69,535.58 μg/L and 17.46 g/L, respectively, and had the highest score for “acidic”; Pk wine produced high contents of 2-methyl-1-propanol, 3-methyl-1-butanol and 2-methyl-1-butanol, reaching 46,951.56 μg/L, 163,674.83 μg/L and 52,238.51 μg/L, respectively. The average concentrations of ethyl acetate, 2-methyl-1-propanol, and 3-methyl-1-butanol in mixed fermentation products increased by 126.80%, 25.82% and 17.02% compared to Sc wine, respectively, thus increasing the sensory scores for “malty” and “acidic”. In addition, high ethanol content resulted in higher scores for “winey” in WRWs. These results reveal the potential of S. cerevisiae H1 to produce ethanol, Hansenula sp. H3 to produce esters and P. kudriavzevii H6 to produce alcohols in WRW. Simultaneously, advantages of mixed fermentation for integrating the characteristics of various pure cultures were observed, namely increasing the number of volatile organic compounds (VOCs) and appropriately extending the fermentation time. The application of mixed fermentation has the potential to enrich the flavour and improve the quality of WRWs.

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Funding

This work was sponsored in part by the science and technology research planning project (JJKH2024) from Jilin provincial department of education, and the scholar climbing project (ZKP202006 and ZKP202016) from Changchun University.

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Authors and Affiliations

  1. Key Laboratory of Agro-Products Processing Technology, Education Department of Jilin Province, Changchun University, 6543 Weixing Road, Changchun, 130022, People’s Republic of China

    Yicheng Huang, Meiqiao Zhong, Siyu Mu, Yan Han, Yu Shi, Xiaolei Li & Dan Li

  2. Key Laboratory of Human Health Status Identification and Function Enhancement, Department of Science and Technology of Jilin Province, Changchun University, 6543 Weixing Road, Changchun, 130022, People’s Republic of China

    Xiaolei Li & Dan Li

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  1. Yicheng Huang
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  4. Yan Han
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  5. Yu Shi
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Contributions

Conceptualization, funding acquisition, project administration, resources, supervision, validation, and review and editing of the manuscript: DL and XL. Data curation, formal analysis, methodology, software, and drafting of the manuscript: YH, MZ, SM, YH, and YS.

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Correspondence to Xiaolei Li or Dan Li.

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Huang, Y., Zhong, M., Mu, S. et al. Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. Eur Food Res Technol 249, 685–697 (2023). https://doi.org/10.1007/s00217-022-04165-x

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