Comparative analysis reveals flavor differences in rice wine fermented with various yeast strains, suggesting potential for enhancing traditional brewing methods.
In this study, fermentation was performed with Kuding tea and glutinous rice as raw materials and different yeast strains (L254 ( Saccharomyces cerevisiae ), FBKL2.0235 ( Trichomonascus ciferrii ), and Angel yeast). The fermentation characteristics and the volatile and nonvolatile components of Kudingcha rice wine were analyzed by examining physical and chemical indices, metabolites with nontarget phase metabolomics, amino acid contents, and taste profiles with an electronic tongue. The content of total free amino acids was the highest in the Tea and Saccharomyces cerevisiae group (TT group, 151 mg/mL), indicating that this group had the best flavor based on the electronic tongue analysis. This study explored the flavor and metabolic products of Kudingcha rice wine fermented by different yeast strains and provided a theoretical reference for the application of traditional fermented food microbial resources in Guizhou Province.
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Luo et al. (2026) studied this question.
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