Effects of yeast strains and raw materials on β-phenylethanol production in Chinese rice wines

A method for rapid determination of β-phenylethanol in fermentation broth was developed using combination detection of liquid-liquid microextraction(LLM)and gas chromatography, by which the effects of different yeast strains and different raw materials on β-phenylethanol production were studied. The results showed that yeast from Zhejiang rice wine produced more β-phenylethanol than the yeast from Shanghai rice wine. Different raw materials also greatly affected the production of β-phenylethanol. Compared with rice as raw material, more β-phenylethanol was produced when Sorghum and maize were used. And the L-phenylalanine content in raw materials had positive effect on β-phenylethanol yield.