Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation

Abstract In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified for producing aroma using olfactory plate assay. Of these, we screened nine yeast strains based on their fermentation capacity, aroma profile, a...

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Bibliographic Details
Main Authors: Wanzhen Li, Cuie Shi, Jiaquan Guang, Fei Ge, Shoubao Yan
Format: Article
Language:English
Published: SpringerOpen 2021-01-01
Series:AMB Express
Subjects:
Chinese chestnut
Whisky
Volatile flavor compounds
Fermentation
Online Access:https://doi.org/10.1186/s13568-020-01175-4

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