Improvement of organoleptic properties of Polygonatum sibiricum-rice wine by Co-fermentation of Saccharomyces cerevisiae, Lacticaseibacillus casei and Limosilactobacillus fermentum

The growing consumer interest and expanding market for rice wine have intensified the focus on developing high-quality products with the enhanced health-promoting properties. In the present study, the organoleptic and functional properties of <i>Polygonatum sibiricum</i>-rice wine was enhanced by developing a novel fermentation strategy using pre-hydrolyzed <i>P. sibiricum</i> extract as substrate. Results showed that the sequential inoculation of <i>S. cerevisiae</i> followed by L. <i>casei</i> (S-C) increased acidity, enhanced antioxidant capacity, promoted the release and transformation of phenolic acids and free amino acids, and improved the volatile aroma profile by increasing esters and acids (e.g., γ-nonalactone and ethyl lactate) with the reduced higher alcohol contents. Multivariate and sensory analyses confirmed that S-C group was the optimal strategy since <i>S. cerevisiae</i> provided the alcoholic and ester precursors, while subsequent L. <i>casei</i> contributed to balance the acidity and liberate antioxidant phenolic compounds. The outputs of the present study demonstrated that sequential co-fermentation with <i>S. cerevisiae</i> and L. <i>casei</i> was a promising approach to developing a high-quality, functional <i>P. sibiricum</i>-rice wine with enhanced organoleptic and nutritional properties.