In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified for producing aroma using olfactory plate assay. Of these, we screened nine yeast strains based on their fermentation capacity, aroma profile, and sensory evaluation. The results demonstrated the combination of strains HN006 (Saccharomyces cerevisiae) and HN010 (Wickerhamomyces anomalus) provided satisfactory wine fermentation with an interesting flavor profile, as strain HN010 was highly aromatic and had elevated sensory scores with comparatively low ethanol yield, while strain HN006 had a poor flavor profile but produced the largest amount of ethanol. Subsequently, we co-cultured strains HN006 and HN010 to optimize the fermentation system. The results revealed the following optimum parameters: a mixed inoculum of 6% (v/v) at an HN006/HN010 ratio of 1:2 (v/v), a raw material ratio of 5:3:2 (chestnut: malt: glutinous rice), and yeast extract concentration of 6 g/L. Additionally, this fermentation system was successfully scaled-up to a 1000 L pilot-scale system. The results of this study showed that strains HN006 and HN010 could be used as alternatives for whiskey fermentation, as well as provided a generalized experimental scheme to assess other microorganisms.

在这项研究中，我们以栗子为主要原料开发了一种新型威士忌。首先，使用嗅板测定法分离出16种酵母并鉴定产生香气。其中，我们根据发酵能力，香气特征和感官评估筛选了九种酵母菌株。结果表明，菌株HN006（酿酒酵母）和HN010（异常柳条酵母）的结合。）提供了令人满意的葡萄酒发酵，并具有有趣的风味特征，因为菌株HN010具有很高的芳香性，并具有较高的感官评分，乙醇产量较低，而菌株HN006的风味特征较差，但产生的乙醇量最多。随后，我们将菌株HN006和HN010共培养以优化发酵系统。结果显示出以下最佳参数：HN006 / HN010比为1：2（v / v）时，混合接种物为6％（v / v），原料比为5：3：2（栗子：麦芽：糯米）和酵母提取物浓度为6 g / L。此外，该发酵系统已成功放大至1000 L中试规模。研究结果表明，菌株HN006和HN010可用作威士忌发酵的替代品，