Improvement of the flavor of major ethyl ester compounds during Chinese Te-flavor Baijiu brewing by Wickerhamomyces anomalus

Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu. This study set out to investigate whether W. anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu Jiupei (TFBJP). The days 10–30 of the Te-flavor Baijiu brewing stage was the key period for microorganisms to produce ethyl ester compounds. Among them, the content of ethyl acetate in the strengthening group of Jiupei with additional W. anomalus NCUF304.1 was significantly higher (P < 0.05) than in the control group of Jiupei on days 10–20. Also, there was no significant difference in ethyl acetate content between the two samples until day 30 of fermentation. In addition, the contents of ethyl butyrate, ethyl lactate and ethyl hexanoate in TFBJP strengthened with W. anomalus NCUF304.1 were found to increase by 0.54, 3.27 and 0.58 mg/kg, respectively. These findings evidenced the ability of W. anomalus NCUF304.1 in the Te-flavor Baijiu brewing for improving the flavor of ethyl esters.