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BACKGROUND: Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangjiu. However, the bitterness of mechanized Huangjiu impedes its further development. RESULTS: Based on process optimization, when the fermentation temperature was 45 °C and the fermentation time was 122 h, the inoculation amount of Saccharopolyspora was 5%, the amount of added water was 26%, and the glucoamylase and amylase activities of wheat Qu increased by 27% and 40% respectively, compared with those before optimization. Huangjiu fermented by raw wheat Qu inoculated with Saccharopolyspora rosea F2014 showed a significant (P < 0.05) decrease in bitter amino acid content (1.24 vs. 2.86 g L−1, a decrease of 56%), which attenuated its bitterness. CONCLUSION: An innovative fermentation process of inoculating Saccharopolyspora into raw wheat Qu was developed for the first time. Such a process could be used to control bitterness based on raw wheat Qu inoculated with Saccharopolyspora rosea F2014, instead of traditional wheat Qu in Huangjiu fermentation. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Non- Saccharomyces yeast (NSY) co-fermentation with Saccharomyces cerevisiae has been widely used to produce high-quality fermented alcoholic beverages. In this study, we evaluated the feasibility of 24 NSY strains belonging to 13 different genera co-fermentation with S. cerevisiae jiangnan1# in huangjiu brewing. Different fermentation trials were set up and the effects on huangjiu fermentation were also analyzed. Results indicated that simultaneous inoculation could realize the application of NSY, while the appropriate proportion of S. cerevisiae and NSY (1:1 or 1:10) showed differential effects. Finally, three types of NSY strains (Zygosaccharomyces rouxii Non-Sc11, Kloeckera apiculata Non-Sc17, and Candida tropicalis Non-Sc21) with high ethanol content (>16% vol), moderate concentration of higher alcohols (<400 mg/L, 14% vol), higher production of esters (P < 0.05), and lower organic acid (P < 0.05) were obtained ultimately. The sensory evaluation demonstrated that using no less than one kind of the three NSY strains in simultaneous fermentation with S. cerevisiae jiangnan1# (1:1) resulted in sensory diversity of new huangjiu styles. In addition, the method for evaluation and application of NSY in co-fermentation with S. cerevisiae jiangnan1# in huangjiu brewing had been established for the first time, which could be directly applied in industrial production of huangjiu. [Display omitted] • This is the first report on the use of non- Saccharomyces yeast for huangjiu co-fermentation. • Simultaneous inoculation of non- Saccharomyces yeast and S. cerevisiae is established. • The feasibility of 24 non- Saccharomyces yeast belonging to 13 different genera is evaluated. • Using three non- Saccharomyces yeast results in sensory diversity of new huangjiu styles. • Three strains of non- Saccharomyces yeast with potential industrial application in huangjiu beverage. [ABSTRACT FROM AUTHOR]