Guangdong yellow rice wine was produced using glutinous rice as raw material and fermented by Zygosaccharomyces mellis LGL-1 and traditional brewing starters. The optimum fermentation conditions were as follows: pre-fermented for 8.4 d, followed by adding 78% water, and adding 4 mL Z. mellis LGL-1 at 50-h fermentation. Under this condition, the contents of sugar and ethanol in the yellow rice wine were 95.6 g/L and 11.7% (V/V), respectively. Moreover, the wine was brightly red, clear and transparent, and the taste was mellow and refreshing. Therefore, Z. mellis LGL-1 can be used for producing low-sugar yellow rice wine.
Liying
,
LIU Gongliang
,
XU Yingying
,
YU Jieyu
,
BAI Weidong
,
JIA Aijuan
,
HE Songgui
. Fermentation process of Guangdong yellow rice wine using Zygosaccharomyces mellis and traditional brewing speciesPENG[J]. Food and Fermentation Industries, 2019
, 45(8)
: 103
-108
.
DOI: 10.13995/j.cnki.11-1802/ts.019366
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