Fermentation process of Guangdong yellow rice wine using Zygosaccharomyces mellis and traditional brewing speciesPENG

  • Liying ,
  • LIU Gongliang ,
  • XU Yingying ,
  • YU Jieyu ,
  • BAI Weidong ,
  • JIA Aijuan ,
  • HE Songgui
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  • 1(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Guangdong Delicious Fresh Seasoning Food Co. LTD,Zhongshan 528437, China)
    3(Guangdong Jiujiang Distillery Co. LTD, Foshan 528203, China)

Received date: 2018-11-19

  Revised date: 2018-12-26

  Online published: 2019-05-14

Abstract

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.

Cite this article

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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