Abstract
A fruity aroma-producing yeast strain was isolated with the aim of improving the aroma of fermented lily rice wine, and identified as Wickerhamomyces anomalus HN006. In addition, the effects of adding solid residues of previous fermentation cycles, and of fungus α-amylase and W. anomalus HN006 supplementation on the biochemical parameters of lily rice wine were evaluated. The optimum quality of the wine, in terms of ethanol and residual sugar content, acidity levels and aroma, was obtained with 5% (w/v) solid residue addition, and supplementation with 10 U/g fungal α-amylase and 2% (v/v) W. anomalus inoculum on the 4th day of fermentation. Volatile compound profiles, the total amount of amino acids and the sensory characteristics of the lily rice wines produced by the two fermentation processes were also evaluated and compared. The lily rice wine obtained from our optimized experimental technology produced higher amounts of some esters, free fatty acids, alcohols, aldehydes, ketones, alkenes, volatile phenol and thiazole, in addition to higher total amino acid content and sensory scores compared to the traditionally brewed wine. Our process resulted in an intensification and improvement of lily rice wine aroma.
Highlights
Lilies are perennial bulbous plants belonging to the monocotyledonous family Liliaceae
Characterization and identification of aroma‐producing yeast strain HN006 Several yeast strains were isolated from fermented Zaopei, and after subjecting both their liquid and solid cultures to direct sensorial tests, one strain that produced a strong fruity aroma was selected
The HN006 D1/D2 sequences comprising of 608 nucleotides were submitted to GenBank, and displayed 100% similarity to that of Wickerhamomyces anomalus (GenBank accession KT883963.1 and KX253664.1)
Summary
Lilies are perennial bulbous plants belonging to the monocotyledonous family Liliaceae. It has been a valuable medicinal plant in China for centuries, and modern pharmacological studies have shown several benefits of the lily bulb, such as improvement of lung function and cough relief, anti-fatigue and hypoxia tolerance, increase in peripheral white blood cell, protection of gastric mucosa, inhibition of delayed hypersensitivity reaction etc. The process of rice wine brewing retains the nutrients of the lily bulbs, the resulting lily rice wine has suboptimal fragrance and a weak aftertaste.
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