Abstract
Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.
Highlights
Rice wine is a generic name referring to alcoholic beverages made from rice in East Asia
Sake is the national and traditional drink of Japan and is one of the most popular traditional fermented alcoholic drinks in the world [2]. It is prepared from rice using koji, and unique strains of Saccharomyces cerevisiae are used for these fermentations, generating products with ethanol contents (12–20%) and attractive flavors, aromas, and odors [3]
124 yeast isolates were obtained from the fermented grains of Luzhou-flavor liquor on YPD agar plates during the preliminary screening
Summary
Rice wine is a generic name referring to alcoholic beverages made from rice in East Asia. The beverages are known as rice wine in the West because their alcohol content approximates that of a wine [1]. Sake is the national and traditional drink of Japan and is one of the most popular traditional fermented alcoholic drinks in the world [2]. It is prepared from rice using koji, and unique strains of Saccharomyces cerevisiae are used for these fermentations, generating products with ethanol contents (12–20%) and attractive flavors, aromas, and odors [3].
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