Fig 1.
Flow diagram of rice wine production.
Table 1.
Sensory evaluation indexes of rice wine.
Table 2.
Screening results for yeast isolates.
Table 3.
Fermentation scores, ethanol concentrations and amounts of flavor substances produced by selected yeasts in fermented rice wine (mg/L).
Fig 2.
Morphological and molecular characterization of YB-12.
A: Colony morphology. B: Cellular morphology. C: Phylogenetic trees of partial 26S rRNA gene sequences showing the relationships between YB-12 and its relatives. The tree was constructed via the NJ method. The scale bar represents 2% nucleotide substitutions. Bootstrap values are indicated at each node.
Fig 3.
Effects of pH (A), temperature (B), ethanol concentrations (C) and glucose concentrations (D) on the growth of YB-12.
Significance levels: *, P = 0.05; **, P = 0.01; ***, P = 0.001.
Fig 4.
Effect of the fermentation temperature on FA production by the reference strain (A) and yeast YB-12 (B).
Significance levels: *, P = 0.05; **, P = 0.01; ***, P = 0.001.
Fig 5.
Changes in isoamyl alcohol (A) and isobutyl alcohol (B) during fermentation by YB-12 and the reference strain in a 20 L bioreactor.
Table 4.
Flavor components of rice wine fermented in a 20 L fermenter (mg/L).
Table 5.
Sensory evaluation and ratios of FA contents in rice wine fermented in a 20 L fermenter.