Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 168 - 174

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041432

Screening of suitable fermentation starter for lily wine brewing

  • LIU Jiaming ,
  • WU Guofeng ,
  • QING Chun ,
  • SHEN Jiawei ,
  • ZHANG Yajie ,
  • ZHAO Xueqi ,
  • YUN Jianmin
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070)
    2(Lanzhou Industrial Research Institute, Lanzhou, 730050)

Received date: 2024-10-28

  Revised date: 2025-01-05

  Online published: 2025-09-29

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Abstract

Fermentation starter is the driving force of wine brewing, which is crucial for the formation of flavor and taste.This study selected lily bulbs from Lanzhou, which is the only sweet lily variety in China, as the raw material for juice production, and three kinds of commercial brewer's yeasts with different characteristics were employed as alternative fermentation starters.Through the determination of the basic physical and chemical indexes, combined with volatile flavor compounds in wine by headspace-solid phase microextractiongas chromatograph-mass spectrometry technology, and sensory evaluation of lily wine, so as to compare and screen the suitable fermentation starter for brewing lily wine.Results showed that the yeast F15 starter was highly adaptable to the lily juice raw material, had the advantages of fast sugar reduction, strong ethanol production capacity.After 8 days fermentation, the alcohol content was 11.2 %vol and the residual sugar content was 8.3 °Brix in the juice with initial sugar content of 22 °Brix, which had good flavor quality, and its sensory score reached 87.Thereby, the yeast F15 can be used as an ideal starter for lily wine brewing.

Key words： lily wine; quality of flavor; suitable fermentation starter; Saccharomyces cerevisiae; screening

Cite this article

LIU Jiaming , WU Guofeng , QING Chun , SHEN Jiawei , ZHANG Yajie , ZHAO Xueqi , YUN Jianmin . Screening of suitable fermentation starter for lily wine brewing[J]. Food and Fermentation Industries, 2025 , 51(17) : 168 -174 . DOI: 10.13995/j.cnki.11-1802/ts.041432

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