BACKGROUND: Rice wine fermentation is limited by its long fermentation time, weak taste, and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW. RESULTS: The results showed that fixed frequency ultrasonic treatment (28 kHz, 45 W/L, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. The isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92, 129.19, 7.79 and 97.84%, respectively, as compared to the control. CONCLUSION: The results show that ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study can provide the theoretical and/or technological basis for the research and development of RW. This article is protected by copyright. All rights reserved.

• PMID: 38506633
• DOI full text
• PubMed

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Journal Article

Authors

Hao J, Xu H, Yan P, Yang M, Mintah BK, Dai C, Zhang R, Ma H, He R

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