鲁氏结合酵母与酿酒酵母顺序发酵对米酒发酵性能及关键香气物质的影响OA

Zygosaccharomyces rouxii SC01 and Saccharomyces cerevisiae GJM and Saccharomyces cerevisiae VIC were taken as the research subjects in our present study.Rice wine fermentation was carried out with the use of different sequential inoculation methods,and the changes in the number of colonies,physical and chemical indicators during the fermentation process and the differences in volatile compounds at the end of fermentation were monitored.The results showed that com-pared with single bacterial fermentation,the colony number of Z.rouxii decreased to varying degrees during sequential in-oculation,and was more pronounced in the SC01+48hGJM and SC01+24hVIC fermentation group.During fermentation,with the addition of S.cerevisiae,the reducing sugar and sugar content of rice wine decreased rapidly,while the alcohol con-tent increased rapidly.In addition,the aroma characteristics of rice wine were significantly enhanced.The content of key alcohols,esters and aldehydes in the experimental group was significantly higher than that in the commercial sample,especially SC01+48hVIC fermentation group.In conclusion,the sequential inoculation strategy of combined Z.rouxii and S.cerevisiae can improve the fermentation performance and flavor of rice wine,thus providing a new idea for the develop-ment of new products of rice wine.