Effects of Enhanced Fermentation with Saccharomyces cerevisiae on the Microbial Composition and the Flavor Quality in Hongqu Rice Wine

被引：0

作者：

Yuan, Yujie ^{[1
,2
]}

Lei, Hao ^{[1
,2
]}

Liang, Zihua ^{[1
,2
]}

Hou, Siwen ^{[1
,2
]}

Luo, Yi ^{[1
,2
]}

Jiang, Meizhen ^{[1
,2
]}

Lü, Xucong ^{[1
,2
]}

Qiu, Yuntao ^{[3
]}

Ni, Li ^{[1
,2
]}

机构：

[1] College of Biological Science and Engineering, Institute of Food Science and Technology, Fuzhou University, Fuzhou

[2] Institute of Advanced Manufacturing, Food Nutrition and Health Research Center, Fuzhou University, Fujian, Jinjiang

[3] Fujian Huizelong Alcohol Co., Ltd., Fujian, Pingnan

来源：

Journal of Chinese Institute of Food Science and Technology | 2025年 / 25卷 / 01期

关键词：

biogenic amine; enhanced fermentation; flavor quality; Hongqu rice wine; microbial communities; Saccharomyces cerevisiae;

D O I：

10.16429/j.1009-7848.2025.01.031

中图分类号：

学科分类号：

摘要：

In this paper, exogenous Saccharomyces cerevisiae was added to enhance the fermentation of Hongqu rice wine, and its effects on the formation of biogenic amines and volatile flavor components in Hongqu rice wine brewing, as well as the composition of brewing microbial communities were investigated. The results of physicochemical parameters and volatile components analysis showed that the enhanced fermentation with,S. cerevisiae could effectively reduce the production of biogenic amines (with a reduction rate of up to 83.43%), and completely inhibit the production of tyra-mine, significantly increase the content of characteristic ester aroma components such as methyl decanoate, ethyl oc-tanoate, ethyl palmitate, ethyl stearate and ethyl 3-hydroxybutanoate, etc. in Hongqu rice wine, achieving a dual regu-latory effect of 'amine reduction and flavor enhancement'. In addition, enhanced fermentation with 5. cerevisiae effectively reduced the acidity of Hongqu rice wine by 75.24%. The results of microbial composition analysis based on high—throughput sequencing of 16S/ITS amplicons indicated that the enhanced fermentation with S. cerevisiae significantly reduced the relative abundance of potential amine producing bacteria such as Lactobacillus, Lactococcus, Weissella, Leu-conostoc, Wickhamomyces and Sporobolomyces in Hongqu rice wine brewing, but increased the relative abundance of microorganisms such as Pseudomonas, Enterococcus, Kosakonia, Bacillus and Cronobacter. The results of flavor sensory evaluation showed that the acidity of Hongqu rice wine produced through S. cerevisiae— enhanced fermentation was moderate, the taste was more mellow and continuous, and the flavor and quality was significantly improved. This study reveals that S. cerei>i.s'i«e-enhanced fermentation has positive impacts on the reduction of biogenic amines and the enhancement of characteristic aroma in Hongqu rice wine brewing. It also clarifies the regulatory effect of S. cerevisiae-enhanced fermentation on the compositum of microbial communities in Hongqu rice wine brewing, and has certain reference value for im-proving the brewing technology of Hongqu rice wine. This study helps to improve the drinking safety and flavor quality of Hongqu rice wine, and also promotes the healthy and sustainable development of Chinese rice wine brewing industry. © 2025 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：322 / 334

页数：12

共 34 条

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