Abstract
In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.
Highlights
Chinese rice wine (CRW), which has a high nutritional value and distinctive flavor, has been consumed for centuries
The total acidity of the wines brewed with JIUYAO and the artificial starter were similar, and were higher than that of the wine brewed with the commercial starter throughout the whole fermentation process. These results suggest that the fermentation activity of the CRW sample fermented with the artificial starter was comparable to that of the sample fermented with JIUYAO, but more vigorous than that of the sample fermented with the commercial starter
The principal components of the CRW samples fermented with the artificial starter and JIUYAO were closer and overlapped in the same quadrant, suggesting similar aroma profiles, whereas those of the CRW sample brewed with the commercial starter appeared in a different quadrant. These results indicate similarities in the aroma profiles between the CRW samples brewed with the artificial starter and JIUYAO, but some differences in the CRW sample brewed with the commercial starter
Summary
Chinese rice wine (CRW), which has a high nutritional value and distinctive flavor, has been consumed for centuries CRW includes many renowned types, such as Shaoxing, Jimo, and Fujian rice wine (Jiao et al, 2017). The best-known CRW, Shaoxing rice wine, is generally produced using glutinous rice, traditional JIUYAO, and wheat qu (Chen et al, 2013). JIUYAO is a mixed starter culture that mainly includes bacteria, molds, and yeast and is responsible for the starch saccharification and fermentation in Shaoxing rice wine brewing (Liu et al, 2018). The microorganisms in JIUYAO are believed to play a crucial role in the fermentation activity and unique flavor formation of Shaoxing rice wine (Xie et al, 2007)
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