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Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine

Authors :
Xiaodie Chen
Chuan Song
Jian Zhao
Zhuang Xiong
Lianxin Peng
Liang Zou
Bingliang Liu
Qiang Li
Source :
Foods, Vol 13, Iss 14, p 2193 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

Yellow wine fermented from highland barley is an alcoholic beverage with high nutritional value. However, the industrialization of barley yellow wine has been constrained to a certain extent due to the lack of a systematic starter culture. Therefore, the present study aims to simulate barley yellow wine fermentation using a starter culture consisting of Rhizopus arrhizus, Saccharomyces cerevisiae, Pichia kudriavzevii, and Lacticaseibacillus rhamnosus. In this study, changes in enzyme activity, fermentation characteristics, volatile substance production, and amino acid content during the fermentation of highland barley yellow wine brewed with different starter cultures were evaluated. The results of this study show that regulating the proportion of mixed starter bacteria can effectively control the various stages of the fermentation process and improve the organoleptic characteristics and quality of yellow wine to varying degrees. Additionally, we found that the addition of probiotics could effectively improve the palatability of yellow wine. To the best of our knowledge, we have validated for the first time the use of the above multispecies starter culture, consisting of R. arrhizus, S. cerevisiae, P. kudriavzevii, and L. rhamnosus, in the production of highland barley yellow wine. The obtained findings provided reference data for optimizing highland barley yellow wine fermentation.

Details

Language :
English
ISSN :
23048158
Volume :
13
Issue :
14
Database :
Directory of Open Access Journals
Journal :
Foods
Publication Type :
Academic Journal
Accession number :
edsdoj.beada3440ff0414383c9020418bf9413
Document Type :
article
Full Text :
https://doi.org/10.3390/foods13142193