Hongqu rice wine with innovative liquid-state brewing achieves higher yields and shorter fermentation time than traditional solid-state brewing while its contents of volatile compounds are lower.Wickerhamomyces anomalus with the strong ability to produce aromatic compounds, is widely utilized in the fermentation of various types of wines.In this study, W.anomalus NCUF307.1 was reinforced to the liquid-state brewing of Hongqu rice wine, and its physicochemical parameters, bioactive components, and volatile aromatic compounds were analyzed.Results showed that the reinforcement of W.anomalus NCUF307.1 was found to soften the Hongqu rice wine taste by reducing acidity.The content of Monacolin K in Hongqu rice wine was increased from 55.65 mg/L to 56.27 mg/L.The content of phenolic was increased from 265.50 mg/L to 302.80 mg/L and the content of flavonoid was increased from 85.45 mg/L to 92.27 mg/L, which were increased by 14.05% and 7.98%, respectively.Meanwhile, the content of esters increased from 14.64 mg/L to 29.30 mg/L.The content of alcohols rose from 2.82 mg/L to 5.34 mg/L, in which substances with significant differences in contents included ethyl oleate, ethyl butyrate, methyl palmitate, ethyl phenylacetate, octyl formate, n-butyl alcohol, n-octanol, and citronellol.Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) revealed that the reinforcement of W.anomalus NCUF307.1 resulted in differences in the composition of key volatile aromatic compounds in Hongqu rice wine, and improved the flavor quality of Hongqu rice wine.
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