Enhancement of the aromatic alcohols and health properties of Chinese rice wine by using a potentially probiotic Saccharomyces cerevisiae BR14

Abstract

In recent years, potential probiotic strains have been increasingly applied to food to promote consumer health or improve the nutrition of products. In current study, a potential probiotic Saccharomyces cerevisiae strain BR14 was applied for the development of functional Huangjiu. The strain significantly increased the ethanol content in final wine, as well as the total acidity, especially acetic acid and lactic acid. As an accessory starter, BR14 promoted the formation of total volatile flavor compounds, particularly in 1-propanol, 3-methyl-1-butanol and phenethyl alcohol. Meanwhile, it reduced the formation of 2-Methyl-1-propanol by 54.65%. Regarding nutrients and functionality of final Chinese rice wine, S. cerevisiae BR14 exhibited excellent capacity in the improvement of glutamic acid, ornithine and antiradical activity for wine production. Content of urea, which determined the formation of ethyl carbamate, considerably decreased by the co-fermentation of BR14. Moreover, polysaccharide of Huangjiu fermented by BR14 stimulated the proliferation of macrophages RAW264.7, and reduced anti-inflammatory response. Based on sensory evaluation, BR14 wine was highly assessed for its intensive levels in alcohol-aroma and full body. This study verified the biofunctions of BR14, indicating the possibility to apply potential probiotic yeasts in food applications.