山西老陈醋酿造过程中产酯酵母的筛选及产香特性分析（英文）

山西老陈醋酿造过程中产酯酵母的筛选及产香特性分析（英文）Title: Screening of Ester-Producing Yeasts during the Brewing Process of

山西老陈醋酿造过程中产酯酵母的筛选及产香特性分析 （英文） Title:ScreeningofEster-ProducingYeastsduringtheBrewingProcessof ShanxiMatureVinegarandAnalysisofAromaticCharacteristics Abstract: Thispaperaimstoinvestigatetheprocessofscreeningandselecting ester-producingyeastsduringthebrewingprocessofShanxiMatureVinegar. Additionally,itanalyzesthearomaticcharacteristicsofthevinegarproduced bytheselectedyeasts.Thestudyfoundthattheselectionofyeastswithhigh esterproductionpotentialiscrucialforenhancingthearomaprofileof vinegar.Throughtargetedscreening,severalpotentester-producingyeasts wereisolatedandidentified.Furthermore,comprehensiveanalysisofthe aromaticcompoundsinvinegarproducedbytheselectedyeasts demonstratedtheirimpactonthefinalsensoryattributesofShanxiMature Vinegar. 1.Introduction 1.1Background 1.2Rationale 1.3Objectives 2.Methods 2.1SampleCollection 2.2IsolationandScreeningofEster-ProducingYeasts 2.3IdentificationofSelectedYeasts 2.4BrewingProcessofShanxiMatureVinegar 2.5AnalysisofAromaticCharacteristics 3.ResultsandDiscussion 3.1IsolationandScreeningofEster-ProducingYeasts 3.2IdentificationofSelectedYeasts 3.3BrewingProcessofShanxiMatureVinegarwithSelectedYeasts 3.4AnalysisofAromaticCharacteristics 3.4.1VolatileCompoundAnalysis 3.4.2SensoryEvaluation