Isolation from grain based starter and fermentation performance of high aroma strains of Saccharomyces cerevisiae in Korean rice wine

Résumé fourni par la source

Why was the work done: The quality and sensory differentiation of Cheongju rice wine require the selection of yeast strains that combine stable fermentation performance with desirable aroma profiles. However, indigenous yeasts from traditional fermentation starters have received little attention or comparative evaluation under standardised Cheongju fermentation conditions. How was the work done: Strains of Saccharomyces cerevisiae were isolated from traditional Nuruk used in Cheongju production and screened using glucose and ethanol tolerance. Two selected strains were evaluated through seed (500 mL) and 5 L fermentations, with analysis of alcohol production, volatile aroma compounds, taste attributes, and enzymatic activity profiles. These were compared with a commercial reference strain of S. cerevisiae. What are the main findings: The yeasts exhibited stable fermentation performance, producing alcohol concentrations of 17-19% (w/v). Cheongju fermented with these strains showed an enrichment of fruity ethyl ester compounds, with no differences in acetate ester formation. Taste analysis using an ‘electronic tongue’ showed reduced bitterness and a modest increase in umami-related attributes. Further, the strains had higher esterase and esterase-lipase activities than the reference strain. Why is the work important: These findings highlight the potential of indigenous yeast strains to enhance aroma quality and sensory balance in Cheongju fermentation. The results provide a practical basis for yeast selection in rice wine brewing and support the development of optimised fermentation strategies for Cheongju production.

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