Effect of compound yeast fermentation on Huangjiu quality

In order to solve the problems of high content of higher alcohols in traditional Xiaoqu Huangjiu and easy occurrence of drinker's "headache", Saccharomyces cerevisiae with low-yield higher alcohols, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus were mixed to prepare compound yeast agents. Using Huangjiu fermented with traditional Xiaoqu as control group, the physicochemical indexes, volatile flavor substances and sensory quality of Huangjiu fermented with compound yeast agents were investigated. The results showed that comparing with the control droup, the alcohol content (13.66%vol) of Huangjiu fermented with compound yeast agents had no significant difference, but the total sugar content (301.54 g/L) was increased by 7.5%. 5 volatile flavor compounds were increased, namely ethyl isovalerate, 3-(methylthio) propionaldehyde, furfural, 5-methylfurfural and 2,3-butanedione. The total ester content (247.49 mg/L) was increased by 5 times, the total higher alcohol content (420.09 mg/L) was decreased by 15.9%, the bitter amino acid content was decreased by 33.1%, and the sensory score (75 points) was increased by 17%.