44 results about "Phenylethyl Alcohol" patented technology

The invention discloses a distiller's yeast for rice wine production and a preparation method thereof. The preparation method pre-treats DM-301 macroporous adsorption resin and SiO2 aerogel with anhydrous ethanol and β-phenylethanol solution, then adds flour, water, edible yeast and acetic acid for the first fermentation, adds flour and lactic acid for the second fermentation to make filling material, and finally rice flour, filling material, mother koji and water are made into koji balls in a certain proportion, and the koji is dried in the air. The preparation method of the distiller's yeast of the present invention is similar to the step of making bread. The prepared distiller's yeast can not only suppress the pollution of some pathogens and miscellaneous bacteria, but also make full use of the loose and porous characteristics of the filling material to promote the growth of yeast and rhizopus, improve the survival ability of beneficial bacteria, and then shorten the fermentation time, improve the fermentation efficiency of rice wine, and improve the quality of the brewed rice wine and yellow wine.

The invention discloses a method for treating cigar tobacco leaves, which comprises the following steps of: performing flexible moisture regaining treatment on the cigar tobacco leaves, controlling the vacuum degree of the flexible moisture regaining treatment to be-0.08 to-0.09 MPa, the time of the flexible moisture regaining treatment to be 20-25 minutes or 25-30 minutes, and the temperature of the flexible moisture regaining treatment to be 58-59 DEG C, 59-60 DEG C, 60-61 DEG C, 61-62 DEG C or 62-65 DEG C, so as to obtain a flexible moisture regaining product; carrying out stacking fermentation treatment on the flexible moisture regaining product to obtain a stacking fermentation product; the stacking fermentation product is subjected to enhanced moisture regaining treatment, the vacuum degree of the enhanced moisture regaining treatment is controlled to be-0.09 Mpa to-0.095 Mpa, the time of the enhanced moisture regaining treatment is 40-50 min or 50-60 min, the temperature of the enhanced moisture regaining treatment is 70-75 DEG C, 75-76 DEG C, 76-77 DEG C, 77-78 DEG C, 78-79 DEG C or 79-80 DEG C, an enhanced moisture regaining product is obtained, the mould content of the enhanced moisture regaining product is smaller than 10 CFU / g, and the mould content of the enhanced moisture regaining product is smaller than 10 CFU / g. The retention rate of flavor substances of the enhanced moisture regaining product is greater than 80%, and the flavor substances comprise phenethyl alcohol and / or dihydroactinidiolide. The purposes of bacterium conservation, fermentation promotion, sterilization and mildew control are achieved.

The invention discloses a rose essential oil hyaluronic acid elastomer as well as a preparation method and application thereof, and belongs to the fields of medicine, cosmetics and reproductive health. The rose essential oil hyaluronic acid elastomer is obtained by carrying out high-pressure esterification reaction on low-molecular-weight hyaluronic acid, large-molecular-weight hyaluronic acid and rose essential oil in a high-pressure esterification reaction kettle by taking high-pressure carbon dioxide as a reaction medium, and a formed crosslinked three-dimensional network structure can envelope and be stably added into various active ingredients in a product; the release of active matters is prolonged, and the curative effect of the product is improved; the main components of the rose essential oil comprise rhodinol, citronellol, phenethyl alcohol, geraniol, linalool or nerol; the rose essential oil hyaluronic acid elastomer prepared by the invention not only retains the anti-oxidation, anti-inflammatory and emotion regulation effects of the rose essential oil, but also strengthens the layered moisturizing capacity of hyaluronic acid, and meanwhile, newly adds the clinically verified compound functions of inhibiting scars, promoting wound healing and the like.

The invention discloses a sugarcane-flavored essence, which takes alcohol as a solvent and comprises the following components in parts by mass: 0.1 to 1.0 part of hexanal, 0.1 to 1.0 part of ethyl acetate, 0.01 to 0.1 part of isoamyl acetate, 0.001 to 0.01 part of acetic acid, 0.1 to 1.0 part of damascenone B, 0.1 to 1.0 part of furanone, 0.01 to 0.1 part of furfural and 0.01 to 0.1 part of phenethyl alcohol. The sugarcane-flavored essence disclosed by the invention has the flavor and fragrance of natural sugarcane juice, is not easy to deteriorate, does not cause blood sugar rise, and is conveniently added into food.

The present invention relates to a masking flavor material, a food product, a method for producing the food product, and a method for masking an odor or a smell of a food product. (1) A masking flavor material comprising isovaleric acid and / or phenylethyl alcohol and a lactone, the weight ratio of (lactone) / (isovaleric acid and phenylethyl alcohol) being 0.1 or more and 1000 or less. (2) The masking flavor material according to (1), wherein one or more selected from the group consisting of isovaleric acid, phenylethyl alcohol and a lactone is (A) a microbial fermentation product obtained from yeast and / or Aspergillus, or (B) a microbial fermentation product obtained from yeast and / or Aspergillus and lactic acid bacteria. (3) A food product comprising the masking flavor material according to (1) or (2), and the content of the lactone is 1 ppb or more on a weight basis. (4) The food product according to (3), wherein the food product does not contain an animal-derived raw material.

The invention relates to the technical field of separation and purification processes, and discloses a purification method of beta-phenethyl alcohol. According to the purification method, a reaction mixture containing crude beta-phenethyl alcohol and metal halide is obtained, and the reaction mixture is stirred to react to obtain solid aromatic alkoxide; after the solid aromatic alkoxide is treated by a releasing agent, purified beta-phenethyl alcohol is obtained; the releasing agent is a solution comprising a protic solvent and at least one of an alkaline component and an ion exchange resin. According to the purification method disclosed by the invention, salifying crystallization and rectification are combined, peculiar smell components are removed from crude beta-phenethyl alcohol, purified beta-phenethyl alcohol with the purity of 99.5% or above is separated, tar smell is avoided, and the aroma of beta-phenethyl alcohol cannot be influenced; and the purification method is simple in process, low in production cost and suitable for industrial popularization.

This invention relates to the fields of microbial genetic engineering and brewing technology, and provides a PDC1 gene mutant strain resistant to 2-phenylethanol and its application in the brewing of wheat-aroma baijiu. The mutant strain is *Saccharomyces cerevisiae* PDC1_473 (HM 03), with the preservation number CCTCC M20252996. The PDC1 gene of this strain has a base mutation from T to C at position 473. When this mutant strain is applied to the solid-state fermentation of wheat-aroma baijiu, it becomes the absolutely dominant fungal community, significantly altering the microbial community structure of the fermentation system, inhibiting the growth of various conditionally pathogenic and spoilage bacteria, strengthening the fermentation environment centered on *Lactobacillus*, and significantly enhancing the rose, citrus, grassy, ​​fatty, and caramel aromas of the baijiu. It imparts a pleasant, rich ester aroma and complex aroma to the baijiu, increasing its fullness, and has broad application potential in the brewing of wheat-aroma baijiu.

To provide a novel technique capable of reducing the bitterness felt when drinking a carbonated drink containing a colorant. [Solution] A carbonated beverage containing a colorant that satisfies the following: (i) contains 1-phenylethyl acetate at a content of 5 ppb or more; (ii) contains 1-phenylethanol at a content of 1 ppb or more; or (iii) contains terpinen-4-ol at a content of 1 ppb or more.

The application discloses a Pediococcus acidilactici for improving color and flavor of low-salt solid-state soy sauce and belongs to the technical field of bioengineering. The application obtains a Pediococcus acidilactici WT1 which can grow well under higher temperature and certain salinity by being separated and screened from soy sauce mash. The P.acidilactici WT1 is strengthened to carry out low-salt solid-state soy sauce fermentation, so that the amino acid nitrogen of the soy sauce is increased by 9.43%, the contents of succinic acid and tartaric acid in the soy sauce are respectively increased by 71.87% and 5.43 times, the contents of umami and sweet amino acids are respectively increased by 35.16% and 13.44%, the total amount of volatile flavor substances is increased by 19.95%, and the color rate is increased by 21.36%. By strengthening the P.acidilactici WT1, the contents of main flavor substances, i.e., guaiacol and phenol in the soy sauce are respectively increased by 35.49% and 50.64%, and the contents of benzyl alcohol and isoamyl alcohol are respectively increased by 16.83% and 21.86%. Therefore, strengthening the P.acidilactici WT1 in the low-salt solid-state soy sauce fermentation process has important significance for improving the quality and flavor of the low-salt solid-state soy sauce.

This invention provides a superhydrophobic anti-icing coating, its preparation method, and its application. The preparation method includes the following steps: S1. Mixing anhydrous ethanol, nanoparticles, and a modifier, stirring for 3-4 hours, and then drying to obtain hydrophobic modified nanoparticles; S2. Dissolving polyphenylene alcohol resin in an organic solvent, and after complete dissolution, adding silicone resin and hydrophobic modified nanoparticles, stirring for 2-3 hours, then adding a silicone resin curing agent, and continuing to stir for 30-60 minutes to obtain a superhydrophobic anti-icing coating; S3. Applying the superhydrophobic anti-icing coating to the surface of a substrate and curing to obtain a superhydrophobic anti-icing coating. The use of polystyrene resin and silicone resin to form a composite bonding system, combined with hydrophobic modified nanoparticles to construct a micro-nano rough structure, is beneficial for simultaneously obtaining low surface energy and stable surface morphology, enabling it to function effectively at lower temperatures, providing both hydrophobic and anti-icing effects. The synergistic effect of these three components gives the coating both excellent superhydrophobic and anti-icing properties.

This application relates to the field of food fermentation technology, and particularly to a rice wine, its preparation method, and the rice vinegar prepared therefrom. This application uses fermentation mash prepared from rice and yeast, and protease hydrolysate from rice residue as fermentation materials, to prepare rice wine mash through a post-fermentation process at a suitable temperature. The rice wine prepared from this mash has high levels of ammonia nitrogen and β-phenylethanol. The rice vinegar prepared from this rice wine through acetic acid fermentation also has high levels of ammonia nitrogen and β-phenylethanol. The process of this application does not employ a koji-making method, resulting in a simple production process, stable product quality, and meeting the requirements of liquid vinegar fermentation. This process also enables the secondary utilization of rice residue, reduces post-fermentation waste, and lowers environmental pressure.

The present invention relates to the technical field of microorganisms. Disclosed are a composite microbial agent for enhancing the production of β-phenylethyl alcohol in a Baijiu brewing process, and a preparation method therefor and a use thereof. The composite microbial agent consists of Aspergillus niger, Pichia membranifaciens, Kazachstania unispora, Saccharomyces cerevisiae, and Torulaspora delbrueckii. In the composite microbial agent, the final concentrations OD600 of Aspergillus niger, Pichia membranifaciens, Kazachstania unispora, Saccharomyces cerevisiae, and Torulaspora delbrueckii are 0.8-1.5, 0.8-1.5, 0.5-1, 0.8-1.5 and 0.5-1, respectively. After the composite microbial agent provided by the present invention is applied to a solid-state fermentation system of Luzhou-flavor Baijiu, the yield of the aroma substance β-phenylethyl alcohol can be significantly increased by adjusting the eukaryotic microbial community structure of the fermentation system, thereby effectively solving the problem of poor stability of a method for enhancing the production of β-phenylethyl alcohol in a Baijiu fermentation process by a single strain.

The invention discloses a bacterium-enzyme synergistic microbial preparation and a preparation method and application thereof, and the bacterium-enzyme synergistic microbial preparation comprises a mixed bacterium suspension containing bacillus velezensis and bacillus altitudinis; the thallus concentration ratio of the bacillus velezensis to the bacillus altitudinis is (3: 1)-(1: 3); the mixed bacterial suspension also contains cellulase with the mass fraction of 0.5%-3%. After bacteria-enzyme synergistic fermentation treatment, the coordination of conventional chemical components of the tobacco leaves is improved. Moreover, after the bacteria-enzyme synergistic fermentation treatment, the volatile aroma components of the tobacco leaves are remarkably increased, and the content of the volatile aroma components such as megastigmatrienone, benzyl alcohol, phenethyl alcohol and damascenone is remarkably increased.

This invention relates to the field of chemical separation and purification technology, and discloses a method for preparing high-purity 2-phenylethanol using membrane separation coupled with molecular distillation. The method includes clarifying yeast fermentation broth using a cross-flow microfiltration system to obtain a clarified microfiltration permeate; placing the permeate in a conditioning tank and adding an aqueous solution of sodium hexametaphosphate or trisodium citrate, stirring, and then adding an aqueous solution of sodium carbonate to adjust the pH value to obtain a pre-conditioned solution; pumping this solution into a nanofiltration system to obtain a concentrated 2-phenylethanol solution; adding an aqueous solution of citric acid to a neutralization tank to adjust the pH value to obtain a neutralized concentrated 2-phenylethanol solution; and finally pumping this solution into a short-path molecular distillation apparatus to obtain high-purity 2-phenylethanol. This invention prevents inorganic salt scaling and slows down the deposition of organic matter on the nanofiltration membrane surface through two-step chemical conditioning operations, maintaining a stable permeate flux in the nanofiltration system; and avoids thermal degradation of the material during distillation, ensuring the total recovery rate and product purity of 2-phenylethanol.

The present application relates to a kind of process for recovering beta-phenylethanol from propylene oxide / styrene plant waste liquid;PO / SM device waste liquid contains 40-80% beta-phenylethanol, the byproduct is subjected to heavy removal, washing, phenol removal, rectification, stripping, i.e. high-purity beta-phenylethanol can be obtained, product purity >99.95%, total impurities of organic matter <200ppm, single impurity <50ppm, key impurity ethyl phenol content is not detected;Product smell is soft, can be used in downstream flavor field;Purification process flow is simple, conducive to the value of industrial chain.

The high intensity sweetener-containing beverage of the present invention has a methyl anthranilate concentration of 0.01 to 40 ppm and / or an α-phenylethyl alcohol concentration of 0.01 to 40 ppm.

The present invention provides a delicious chocolate composition having a coffee flavor with good balance of bitterness, fruitiness, and astringency, and a method for producing the same. The content of ethyl acetate in the chocolate composition is adjusted to 5 to 1500 ppb, and / or the content of phenylethyl alcohol is adjusted to 5 to 1500 ppb, and the total content of coffee alcohol palmitate and coffee alcohol palmitate is adjusted to 700 to 7800 mg / kg.

An aerosol generating material comprising at least two non-tobacco botanical materials, the aerosol generating material produces an aerosol when heated, the aerosol comprising: a first compound selected from the list consisting of: 2-methoxy- phenol, 2-methoxy-4-vinylphenol, vanillin, benzeneacetic acid, phenylethyl alcohol, maltol, and combinations thereof; and a second compound selected from the list consisting of: D-limonene, alpha-terpineol, levomenthol, menthol, 3-methyl butanoic acid, 2-methoxy phenol, terpinene-4-ol, 6-methyl-5-hepten-2-one, 1H-pyrrole-2- carboxaldehyde, alpha-methyl-benzenemethanol, theobromine, octadecanoic acid, n- hexadecanoic acid, methyl-ester-hexadecanoic acid, butyrolactone, caffeine, 9- octadecenoic acid, furfural, 2-methyl butanoic acid, 2,3-dihydrobenzofuran, 2- heptadecanone, and combinations thereof.

The invention discloses a method for preparing high phenylethanoid glycoside liqueur by utilizing cistanche processing byproducts. The preparation method comprises the following steps: by taking desert cistanche processing by-product squamous epidermis as a raw material, performing freeze drying and preliminary crushing, and performing airflow crushing to obtain ultrafine powder of 80-100 meshes; then adopting a three-section gradient extraction process, sequentially performing static high-pressure extraction, ultrasonic-assisted extraction and constant-temperature stirring extraction, and fully enriching phenylethanoid glycoside substances with different polarities; mixing the three sections of extracting solutions according to a specific ratio, compounding with white spirit or yellow wine base, and filtering and clarifying through a filter membrane to obtain a finished product. According to the method, high-valued utilization of cistanche processing byproducts is achieved, loss of active ingredients in the processing process is remarkably reduced, the content of phenylethanoid glycoside substances in the obtained liqueur is high, the processing period is greatly shortened, the liqueur has high extraction rate, high clarity and excellent health-care effects, the process is scientific and controllable, industrial production is facilitated, and the method is suitable for industrial production. The requirements of consumers on the healthy liqueur are met.

This invention relates to the field of plant extraction technology and discloses a process for extracting rose petals. The process includes: slurrying fresh rose petals and adjusting the pH; suspending a mesh cage filled with macroporous adsorption resin in the slurry; adding a compound enzyme preparation for isothermal enzymatic hydrolysis; utilizing the difference between the mesh cage pore size and the material particle size to achieve physical phase isolation between the resin and the petal residue; and utilizing the resin to adsorb the released aroma components in situ during enzymatic hydrolysis. After enzymatic hydrolysis, keeping the mesh cage in place, inorganic salt electrolytes are directly added to the slurry, and the temperature is raised to boiling for steam distillation. Desorption is achieved through the synergistic effect of thermal field and salting-out, and the distillate is collected to obtain rose essential oil. This invention relieves the inhibition of enzymatic hydrolysis products through in-situ adsorption, improving the conversion rate of bound glycosides. The use of inorganic salt-assisted steam distillation instead of organic solvent elution significantly improves the essential oil yield while retaining key aroma components such as phenylethyl alcohol, avoiding solvent residue.

The invention belongs to the field of microbial metabolic engineering and synthetic biology, and particularly discloses a novel application of Uli1 protein or a coding gene thereof in improving the yield of aromatic alcohol of saccharomyces cerevisiae and a method for increasing the yield by improving the expression level of the Uli1 protein. The invention breaks through the limitation that only aromatic alcohol synthetic pathway enzyme is strengthened traditionally, and finds and verifies that the endoplasmic reticulum stress response protein Uli1 can be used as a brand new metabolic engineering target for the first time. Experiments show that the yield of 2-phenethyl alcohol and tryptophol can be remarkably reduced by knocking out the uli1 gene; on the contrary, the yield of the two aromatic alcohols can be effectively increased by integrating the uli1 gene in chromosomes or overexpressing the uli1 gene in plasmids, and the effect is verified in different saccharomyces cerevisiae strains such as KMLY1-6 and BY4741. The invention provides a brand-new strategy and engineering target for efficiently and stably synthesizing aromatic alcohol by a biological method.

The invention discloses a complex microbial inoculant for increasing the content of phenethyl alcohol and isobutanol in a liquor fermentation process, and belongs to the technical field of liquor fermentation. According to the invention, pichia kudriavzevii CCTCC NO: M 20252385 is compounded with a plurality of strains of Witzia ciliaris, so that the complex microbial inoculant capable of simultaneously increasing the content of isobutanol and phenethyl alcohol in the fermentation process of Baijiu is obtained. The obtained mixed microbial inoculum can increase the content of isobutanol and phenethyl alcohol, and compared with only using the same amount of pichia kudriavzevii CCTCC NO: M 20252385, the content of isobutanol and the content of phenethyl alcohol are increased by 62.5% and 45.5% respectively.

To provide a pharmaceutical composition excellent in solubility of an azole-based antifungal agent and permeability to nails.SOLUTION: (C) 1 to 18% by mass of water, and (D) 54% by mass or more of ethanol, wherein the components (B) are solvents whose Hansen solubility parameter is located within a Hansen solubility sphere with a radius of 12.6 centered on (δ D = 17.5, δ P = 15.9, δ H = 6.9), and the solvents include at least one or more selected from the group consisting of (B1) benzyl alcohol, 1-phenylethanol, and 2-phenylethanol.SELECTED DRAWING: None

The present invention relates to the field of chemical industry and pharmaceuticals, and in particular to a TS-1 zeolite catalyst modified continuously by alkali, silanization and two kinds of metal oxides and its application. The method comprises the following steps: TS-1 zeolite is subjected to alkali treatment, and then silanization, and then modified with two kinds of metal oxides, or TS-1 zeolite is subjected to alkali treatment, and then silanization is carried out after it is modified with two kinds of metal oxides, and then the required catalyst is obtained by drying and roasting. The catalyst prepared by the present invention has high activity (conversion rate is higher than 80%), good selectivity of target product (total selectivity of product is higher than 90%), and the advantages such as catalyst is easy to reuse and regenerate in the reaction of ethylbenzene oxidation to prepare acetophenone and phenylethyl alcohol high value-added products, and can significantly reduce the energy consumption of product separation. The catalyst preparation of the present invention is simple, green and environmentally friendly and easy to separate and recycle, and the reaction temperature is low, with broad application prospects.

The application discloses a method for improving volatile flavor compounds of kiwi fruit wine and belongs to the field of fruit wine brewing. 127 strains are obtained through TTC culture medium screening, and one Pichia kudriavzevii FPW7-6 is obtained through screening of the 127 strains. The fruit wine prepared by fermentation of kiwi fruit by using the Pichia kudriavzevii FPW7-6 exhibits higher fruitiness, sweetness, sourness and floral aroma than AQ. In the kiwi fruit wine, the content of beta-damascenone reaches 3.4 mu / g / L, the content of linalool is 338.3 mu / g / L, the content of 2-methyl butyric acid ethyl ester is 117.7 mu / g / L, the content of gamma-butyrolactone is 254.0 ug / L, and the content of phenylethanol is 63265.6 mu / g / L. The Pichia kudriavzevii FPW7-6 is suitable for kiwi fruit wine fermentation and can make the kiwi fruit wine produce more excellent flavor.

The present invention belongs to the technical field of tea quality control, and specifically relates to a key olfactory substance for improving the flavor of white tea hair aroma, and a screening method and application thereof, comprising: firstly collecting typical hair aroma white tea samples and preparing a mixed sample, using stir bar adsorption extraction combined with gas chromatography-olfaction / mass spectrometry to identify 77 olfactory substances; through aroma dilution analysis and standard addition method quantitative analysis, combined with aroma reconstitution and deletion experiments, determining phenylethanol and and Cubebol is the key aroma substance; adding the screened key substances to the blank tea matrix according to the concentration and proportion in the tea sample can significantly enhance the characteristic flavor of the aroma ( P <0.05). This invention clarifies for the first time the key material basis of the hair aroma of white tea. The screened key olfactory substances of the hair aroma can be directly applied to the quality control of white tea production and the development of deep-processing products.

The invention relates to the technical field of flower wine, in particular to composite flower wine based on black rice and roses and a preparation method, the flower wine comprises the following raw materials: rice, roses, sweet distiller's yeast, yeast and water, and the preparation method of the composite flower wine is characterized by comprising the following steps: (1) soaking the rice in sections; (2) cooking; (3) cooling the product prepared in the step (2); (4) performing dynamic saccharification on the product cooled in the step (3); (5) ageing at low temperature; (6) filling the filtered rose wine, and performing water bath pasteurization to obtain a finished product. The method has the following beneficial effects: through an innovative process, the wine yield is greatly increased to 82-85% from about 75% of a traditional process; the excellent result that the retention rate of anthocyanin is greater than 90% is achieved, and the content of characteristic aroma substances (phenethyl alcohol and citronellol) is increased by nearly 40%.

The invention relates to the technical field of traditional Chinese medicine processing, and particularly discloses wine desert cistanche traditional Chinese medicine decoction pieces and a preparation method thereof. The preparation method comprises the following steps: pretreating and spreading cistanche tubulosa, cooling to (-40)-(-30) DEG C at a cooling rate of 10-15 DEG C / min, freezing for 7-9 hours, heating to (-6)-(-4) DEG C at a heating rate of 0.1-0.5 DEG C / min, unfreezing for 7-9 hours, vacuumizing until the vacuum degree is (-0.07)-(-0.05) MPa, and heating to (-10)-(-20) DEG C under the saturated vapor pressure at the temperature of 60-80 DEG C, thereby obtaining the cistanche tubulosa traditional Chinese medicine decoction piece. And carrying out vacuum steam treatment for 10-20 minutes, slicing, spreading and drying, moistening with yellow wine, spreading, steaming, and spreading and drying to obtain the wine desert cistanche traditional Chinese medicine decoction piece. According to the wine cistanche deserticola traditional Chinese medicine decoction pieces obtained through the preparation method, the total phenylethanoid glycoside content is larger than 11 mg / g, the medicine effect is higher, and the market requirement is met.

This invention discloses a method for deep scenting Liubao tea with roses to induce the formation of a carmine aroma, belonging to the field of dark tea reprocessing technology. This method achieves the transformation of rose aroma into a carmine aroma and deep integration with Liubao tea through steps such as evenly piling dried flowers, moisture control, pile temperature fermentation, secondary steam fermentation, and drying. Specifically, dried Yunnan double-petal roses with a moisture content ≤10% are mixed with Liubao tea at a weight ratio of 5-8:92-95, and 18%±1% water is added. The mixture is piled for fermentation until the core temperature reaches 50±1℃, then immediately cooled. Subsequently, a secondary fermentation is carried out under saturated steam at 85-95℃ for 30-50 minutes, and the tea is dried until the moisture content is ≤7%. This method is based on a "moisture-temperature-rose chemistry" triangular control model, which reduces the 2-phenylethanol content by 40% and increases geraniol acetate by 220%, solving the problems of aroma dispersion and flavor conflict in traditional processes, generating a unique carmine aroma, and producing a product with stable flavor and patent barriers.

The invention belongs to the technical field of screening and application of saccharomycetes, and particularly relates to a HM-02 and application of the HM-02 in shiny-leaved yellowhorn wheat-flavor baijiu, the HM-02 is adopted for fermenting shiny-leaved yellowhorn cakes, the fat content of shiny-leaved yellowhorn can be remarkably reduced, the antioxidant level in fermentation liquor is increased, and the viable count of the HM-02 is increased. The shiny-leaved yellowhorn cake fermentation liquor is added in the stacking link of the brewing process, and then the shiny-leaved yellowhorn wheat-flavor liquor can be prepared after fermentation in a pool, distillation, storage and blending. Results show that HM-02 in the shiny-leaved yellowhorn cake fermentation liquor can survive in the fermented grains, the abundance of the Gudiniberg's yeast and Weissella in the fermented grains is remarkably improved, the abundance of the acid-resistant lactic acid bacteria and the brewer's yeast is reduced, the content of aroma-producing components such as beta-phenethyl alcohol in the shiny-leaved yellowhorn wheat-flavor liquor is increased, and the content of 2, 4-dichlorophenethyl alcohol in the shiny-leaved yellowhorn wheat-flavor liquor is increased. Pleasant aroma components such as 1, 3-butanediol and methyl heptanoate are added; the content of bad flavor is reduced.