Dynamic Changes in Physicochemical Properties, Amino Acid Content, and Flavour‐Related Substances During Fortified Fermentation of Rice Wine With Saccharomycopsis fibuligera

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. In this study, Saccharomycopsis fibuligera (Sf) was selected as the experimental material to perform intensive fermentation of northeastern round glutinous rice (Db) and Yunzihong No. 23 (Zh). Anqi rice wine koji (Rl) served as the fermenting agent. The differences in the quality of rice wine before and after the addition of snap capsule‐covering yeast were compared by determining the dynamic changes in the physicochemical properties, amino acids, and flavour‐related compounds during rice wine fermentation. The results showed that adding Sf significantly ( p < 0.05) increased the contents of alcohol, organic acids, and amino acids and imparted a new characteristic flavour to rice wine, resulting in more intense caramel and vinegar flavours. Overall, these results offer baseline information for using Sf in rice wine fermentation.