Defined Fungal Liquid Starter For Glutinous Rice Wine

Glutinous rice wine is a highly popular traditional fermented beverage in China. Thefeasibility of laboratory-scale production of mixed-pure-cultures and its application inwinemaking were investigated．The ultimate aim is to improve the glutinous rice wineindustry.By spread plate technique, yeasts and molds of the nine selected starters wereenumerated on rose Bengal chloramphenicol agar plate, and the results showed thatmicrobiological load of each starter was quite different. Starter No.2, No.4and No.6were selected from the nine traditional starters for their higher ability to liquefy andsaccharify starch. The ability of liquefaction for starter No.2, No.4and No.6was1.7g/g·h,1.4g/g·h and1.2g/g·h, respectively. The ability of saccharification for starterNo.2, No.4and No.6was591mg/g·h,438mg/g·h and411mg/g·h, respectively. StarterNo.1, No.2, No.4and No.5were selected from the nine traditional starters as their higherability to produce alcohol. The alcohol level for starter No.1, No.2, No.4and No.5was11.8%(v/v),8.5%(v/v),8.4%(v/v) and8.2%(v/v), respectively.Nine strains of moulds were isolated from starter No.2, No.4and No.6for theirhigher ability to degrade starch into sugars. Among isolated nine strains of moulds,mould2-2was selected as functional strain for showing the highest total sugar(354.0g/L)and glucose production (153g/L) after incubation for70h at30oC. Ten strains of yeastswere isolated from starter No.1, No.2, No.4and No.5for their higher ability to producealcohol levels. Among isolated ten strains of yeasts, yeast1-1Y was selected asfunctional strain for showing the highest ethanol accumulation(6.8%, v/v) andfermentation efficiency (92.9%) after80h at30℃.Based on traditional solid starter winemaking process, a liquid starter ricewinemaking process was established by using a mixed-pure-culture from mold2-2andyeast1-1Y as a starter. Stability analysis for winemaking process showed that the ricewine from mixed-pure-culture liquid starter was more stable than the rice wine fromtraditional solid starter. According to China standard method, the wine produced withmixed-pure-culture liquid starter was found to have superior flavour, colour andclearness, compared with local traditional rice wines.GC analysis indicated that no significant differences were observed for aromacomponents contents between the rice wine from mixed-pure-culture liquid starter andthe rice wine from traditional solid starter.