Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

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• 作者：Yijin Yang^a ; ^b ; Yongjun Xia^a ; ^b ; Guangqiang Wang^a ; ^b ; Jianshen Yu^c ; Lianzhong Ai^a ; ^b ; ^{ailianzhong@hotmail.com}
• 关键词：Mixed starter ; Chinese rice wine ; Volatile flavor compounds ; Brewing stage ; SPME-GC-MS
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：373-381
• 全文大小：1158 K
• 卷排序：78

文摘

Volatile compounds of Chinese rice wine with different yeast starters during brewing stages were analyzed. Different yeast starters differed mainly in the numbers and amounts of alcohols and esters. Contents of ester and aldehyde had great loss during clarification and sterilization. Flavor characteristic of Chinese rice wine could be adjusted by combination of yeast starters.