Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine

BACKGROUND

It has been well accepted that lactic acid bacteria (LAB) is the main bacterial genera present during the brewing of Chinese rice wine (CRW). LAB plays a decisive role in the flavor quality of CRW, however, its application in CRW has previously been overlooked. Therefore, effects of different LAB as co‐fermenter on the flavor characteristic of CRW were investigated.

RESULTS

Co‐fermentation of LAB increased the utilization rate of reducing sugar, concentrations of lactic acid, amino‐acid nitrogen and total acidity, as well as the contents of volatile flavor compounds. Different LAB doses had little effect on the flavor profiles of CRW, but the species of LAB greatly affected the flavor characteristic. The flavor of CRW co‐fermented with Lactococcus lactis was characterized by long‐chain fatty‐acids ethyl esters, while co‐fermentation with Weissella confusa highlighted the ethyl esters of low molecular weight and short carbon chains in the resultant CRW. Alcohol compounds were dominant in the CRW co‐fermented using Pediococcus pentosaceus.

CONCLUSION

The co‐fermentation of LAB increased the numbers of volatile flavor compounds, especially esters. LAB exhibited great potentiality in the application of CRW industry to enrich the flavor characteristic and enhance the flavor diversity of the final product.

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