Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

- Volatile compounds of Chinese rice wine with different yeast starters during brewing stages were analyzed.
- Different yeast starters differed mainly in the numbers and amounts of alcohols and esters.
- Contents of ester and aldehyde had great loss during clarification and sterilization.
- Flavor characteristic of Chinese rice wine could be adjusted by combination of yeast starters.

The volatile compounds of Chinese rice wine fermented by Saccharomyces cerevisiae FC 15 and S. cerevisiae BR 30 and their combination (MIX) were investigated. The results showed that the wines fermented with different starters differed mainly in the numbers of alcohols and esters. Furthermore, the amounts of volatile compounds among three starters were also obviously different. After clarification, the loss of esters was greater than that of alcohols and aldehydes, whereas after sterilization, the loss of aldehydes was the greatest. PCA showed diethyl succinate to be the key flavor component. Moreover, short-chain fatty acid ethyl esters were main flavor substances during fermentation, whereas long-chain fatty acid ethyl esters were typical compounds after clarification and sterilization. Analysis of the ratio of higher alcohols to esters showed that BR 30 wine presented a stronger ester aroma than MIX wine, whereas FC 15 wine exhibited an outstanding alcohol flavor. Sensory evaluation indicated that FC 15 wine was intense in alcohol-aroma, whereas BR 30 wine exhibited high levels of cereal-aroma. Furthermore, both MIX and BR 30 wine were highly assessed in continuation and full body mouth-feel. It means that flavor characteristic of Chinese rice wine could be adjust by combination of yeast starters.