Effects of simultaneous inoculation of non-Saccharomycesyeasts and Saccharomyces cerevisiaejiangnan1# on overall quality, flavor compounds, and sensory analysis of huangjiu

Non-Saccharomycesyeast (NSY) co-fermentation with Saccharomyces cerevisiaehas 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. cerevisiaejiangnan1# in huangjiubrewing. Different fermentation trials were set up and the effects on huangjiufermentation were also analyzed. Results indicated that simultaneous inoculation could realize the application of NSY, while the appropriate proportion of S. cerevisiaeand NSY (1:1 or 1:10) showed differential effects. Finally, three types of NSY strains (Zygosaccharomyces rouxiiNon-Sc11, Kloeckera apiculataNon-Sc17, and Candida tropicalisNon-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. cerevisiaejiangnan1# (1:1) resulted in sensory diversity of new huangjiustyles. In addition, the method for evaluation and application of NSY in co-fermentation with S. cerevisiaejiangnan1# in huangjiubrewing had been established for the first time, which could be directly applied in industrial production of huangjiu.