Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006

Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006

Abstract A fruity aroma-producing yeast strain was isolated with the aim of improving the aroma of fermented lily rice wine, and identified as Wickerhamomyces anomalus HN006. In addition, the effects of adding solid residues of previous fermentation cycles, and of fungus α-amylase and W. anomalus HN...

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Bibliographic Details
Main Authors: Shoubao Yan, Chen Xiangsong, Xingben Xiang
Format: Article
Language:English
Published: SpringerOpen 2019-06-01
Series:AMB Express
Subjects:
Lily rice wine
Aroma-producing yeast
Fermentation
GC–MS analysis
Volatile flavor substances
Online Access:http://link.springer.com/article/10.1186/s13568-019-0811-8

Internet

http://link.springer.com/article/10.1186/s13568-019-0811-8

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