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Enhancing Yunnan Rice Wine through Cooperative Fermentation of Saccharomyces cerevisiae/Rhodotorula mucilaginosa with Rhizopus oryzae for Flavor Quality Improvement
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Yang HE1, 2, Qi'er AN1, Guohui YUAN1, Yiting FENG1, Lei GUO1, Long HAN1, *, Fangyu FAN1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(7) : 294 - 303
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Science and Technology of Food Industry | 2026, 47(7): 294-303
• Analysis and Determination •
Enhancing Yunnan Rice Wine through Cooperative Fermentation of Saccharomyces cerevisiae/Rhodotorula mucilaginosa with Rhizopus oryzae for Flavor Quality Improvement
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Yang HE1, 2, Qi'er AN1, Guohui YUAN1, Yiting FENG1, Lei GUO1, Long HAN1, *, Fangyu FAN1, 2, 3, *
Affiliations
  • 1College of Biology Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
  • 2Yunnan Key Laboratory of Fermented Vegetables, Honghe 651100, China
  • 3Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, State Forestry and Grassland Administration, Kunming 650224, China
Published: 2026-04-01 doi: 10.13386/j.issn1002-0306.2025020131
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In order to solve the problem of the thin flavor of Yunnan sweet rice wine. This study had focused on locally screened high alcohol producing Saccharomyces cerevisiae LF05 and high esters producing Rhodotorula mucilaginosa PL10, investigating the effects of their mono- and co-fermentation with Rhizopus oryzae on the physicochemical properties, sensory characteristics, free amino acids, and volatile compounds of the wine. The synergistic fermentation with yeasts and Rhizopus oryzae had significantly enhanced ethanol concentration, umami amino acids, sweetness amino acids, and volatile compound content in sweet rice wines. The LF05-PL10 co-culture group had demonstrated the highest sensory score, umami amino acids, sweetness amino acids, higher alcohols, and ester compounds among all experimental groups, with increases of 89.03%, 94.07%, 155.37%, 335.04%, and 412.25% compared to the Rhizopus oryzae-only group, respectively. This synergistic effect had achieved the goal of “enhancing alcohol content, ester synthesis, and aroma complexity” in the fermented product. Orthogonal partial least squares-discriminant analysis (OPLS-DA) had been applied to 16 free amino acids and 73 volatile compounds in sweet rice wines. With variable importance in projection (VIP) values ≥1 as the threshold, 8 differential amino acids and 30 differential volatile metabolites had been identified as key contributors to the characteristic flavor profile of the wine. In conclusion, the cooperative fermentation strategy using Saccharomyces cerevisiae/Rhodotorula mucilaginosa with Rhizopus oryzae had effectively alleviated the bland flavor issue in Yunnan sweet rice wines, providing a theoretical foundation for flavor quality optimization in traditional fermented beverages.

sweet rice wine  /  yeast mix  /  amino acids  /  gas chromatography-mass spectrometry (GC-MS)  /  volatile components
何洋, 安琪尔, 袁国慧, 冯怡婷, 郭磊, 韩龙, 范方宇. 酿酒酵母/胶红酵母协同米根霉发酵改善云南米酒的风味品质. 食品工业科技, 2026 , 47 (7) : 294 -303 . DOI: 10.13386/j.issn1002-0306.2025020131
Yang HE, Qi'er AN, Guohui YUAN, Yiting FENG, Lei GUO, Long HAN, Fangyu FAN. Enhancing Yunnan Rice Wine through Cooperative Fermentation of Saccharomyces cerevisiae/Rhodotorula mucilaginosa with Rhizopus oryzae for Flavor Quality Improvement[J]. Science and Technology of Food Industry, 2026 , 47 (7) : 294 -303 . DOI: 10.13386/j.issn1002-0306.2025020131
Appendix
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Year 2026 volume 47 Issue 7
127
52
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Article Info
doi: 10.13386/j.issn1002-0306.2025020131
  • Receive Date：2025-02-20
  • Online Date：2026-10-24
  • Published：2026-04-01
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History
  • Received：2025-02-20
Affiliations
    1College of Biology Science and Food Engineering, Southwest Forestry University, Kunming 650224, China
    2Yunnan Key Laboratory of Fermented Vegetables, Honghe 651100, China
    3Forest Resources Exploitation and Utilization Engineering Research Center for Grand Health of Yunnan Provincial Universities, State Forestry and Grassland Administration, Kunming 650224, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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