Effect of Saccharomyces Cerevisiae on the Metabolism of Ethyl Carbamate and Quality of Chinese Yellow Wine during Wine Fermentation
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Abstract:
Ethyl carbamate (EC) is a potential carcinogen commonly exists in Chinese yellow rice wine. In thisstudy, the effects of substituting Saccharomyces cerevisiae for Chinese starter on the quality of yellow rice wine was investigated, to provide the theoretical basis for the application of laboratory strains and exploration of the metabolic process of ethyl carbamate in the fermentation system of yellow rice wine. The wild-type Saccharomyces cerevisiae (Saccharomyces cerevisiae, SC) isolated in this laboratory and industrial pure Saccharomyces cerevisiae (BY4741) were used to replace Chinese starter, and brewing experiments were carried out according to the industrial brewing process of yellow rice wine. High performance liquid chromatographic analysis revealed that the concentrations of urea and ethyl carbamate in the fermentation broth of BY4741 and SC fermentation systems were not significantly different from those in the traditional Chinese starter fermentation system. Adding ammonium sulfate as a supplemental nitrogen source during late stage of fermenttiona could reduce the ethyl carbamate concentration to some extent. The finished product after fermentation and decoction was analyzed,there were little differences in alcohol content, flavor composition and amino acid composition. These results indicate that the use of BY4741 and SC in the place of Chinese starter and the addition of ammonium sulfate during fermentation would likely not affect the quality of yellow rice wine. The results of this study indicated that the use of laboratory S. cerevisiae to replace Chinese starter for fermentation had little effect on the quality of yellow wine, and can be applied to the simulation system as a regulator of ethyl carbamate formation in the future.
