Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus: Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites

Abstract

This study aims to investigate the difference in the quality of rice wine fermented with different yeasts (Saccharomyces cerevisiae FBKL2.8022 (Sc) and Wickerhamomyces anomalus FBKL2.8023 (Wa)) by adding Dendrobium officinale (D. officinale). The results showed that the addition of D. officinale improved the physicochemical indices and sensory scores in rice wine and promoted the release of active substances from D. officinale. The addition of D. officinale increased the types and contents of flavor substances in Wa-fermented rice wine and inhibited the generation of flavor substances in Sc-fermented rice wine. Untargeted metabolomics analysis showed that the number of differential metabolites was higher before and after fermentation with D. officinale. The main pathways causing the differences were phenylalanine metabolism and alanine, aspartate and glutamate metabolism (which belong to the amino acid metabolism pathways). This study provides a reference to explore the application value of D. officinale in the fermentation and food industry.