Article
Food Science & Technology
Shufang Tian, Yanbin Li, Yudong Li, Guocheng Du
Summary: The composition of microbial communities in the starters and their impact on the dynamic changes during the fermentation of Chinese rice wine (CRW) were investigated using high-throughput sequencing. Fungal components showed significant differences during fermentation, while bacterial composition did not. The dominant fungal genera were Saccharomyces, Aspergillus, Wickerhamomyces, and Hyphopichia, while the main bacterial genera were Pediococcus and Weissella. The study also found that CRW brewed with different starters had different flavor profiles.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yan Cao, Qile Xia, Jianbing Chen, Zhao Jin, Aniya
Summary: The microbial diversity of three typical Chinese Qu varieties was compared using Illumina-based sequencing, showing different dominant microbiota in each Qu. These variations in microbial composition led to differences in fermentation metabolism, ultimately resulting in distinct flavors of rice wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chen Xiao, Lian Wang, Ying-Gang Zhang, Ting-Yao Tu, Song-Tao Wang, Cai-Hong Shen, Hua-Wei Yuan, Xiao-Zhong Zhong
Summary: Geographic location has a significant impact on the composition of volatile compounds and microbial communities in Wheat Qu, with bacterial communities playing a more significant role in the variation of volatile compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Guimei Chen, Wenlong Li, Ziyi Yang, Zihua Liang, Shiyun Chen, Yijian Qiu, Xucong Lv, Lianzhong Ai, Li Ni
Summary: This study compared the microbial communities and metabolic profiles of Hongqu rice wine fermented with different fermentation starters. The results showed that there were differences in the levels of biogenic amines and volatile flavor components between Hongqu rice wines fermented with different starters. Lactobacillus was found to have a positive correlation with most characteristic volatile flavor components and biogenic amines. Microbial enzymes related to biogenic amine synthesis were more abundant in one fermentation starter compared to the other.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Anqi Liu, Xu Yang, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi, Lin Zhu
Summary: This study investigated the physicochemical properties, flavor compounds, and microbial communities of Hong Qu glutinous rice wine during fermentation, and found that microorganisms are closely related to the formation of flavor compounds.
Article
Food Science & Technology
Wenhong Zhao, Min Qian, Hao Dong, Xiaoyan Liu, Weidong Bai, Gongliang Liu, Xu-cong Lv
Summary: This study investigated the effect of Hong Qu on the flavor and quality of Hakka yellow rice wine. The results showed that the addition of Hong Qu influenced the volatile and non-volatile components of the wine, leading to differences in flavor. The addition of Hong Qu also increased the content of polypeptides in the wine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yijin Yang, Yongjun Xia, Xin Yan, Shen Li, Li Ni, Hui Zhang, Bin Ni, Lianzhong Ai
Summary: This study investigated the influence of raw wheat Qu (RWQ) on the flavor quality of Huangjiu. RWQ showed poor fermentation performance when used as a single saccharification starter but significantly enhanced flavor quality when co-fermented with cooked wheat Qu (CWQ). The co-fermentation of RWQ with CWQ adjusted the proportions of predominant bacteria, which affected bacterial diversity and enhanced the flavor quality of Huangjiu.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xiaozi Lin, Xiangyun Ren, Yingying Huang, Zhangcheng Liang, Weixin Li, Hao Su, Zhigang He
Summary: This study elucidates the fermentation characteristics of Hong Qu starter through sensory evaluation and analysis of physicochemical characteristics of Hong Qu wine brewed by twenty-nine Hong Qu samples from different regions. Results showed that the complex physicochemical indices of Hong Qu wine could be reduced to three principal components. The samples were classified into four clusters based on hierarchical cluster analysis.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ying-Ying Huang, Zhang-Cheng Liang, Xiao-Zi Lin, Zhi-Gang He, Xiang-Yun Ren, Wei-Xin Li, Istvan Molnar
Summary: This study investigated the fungal microbiome compositions of Hong Qu glutinous rice wine and identified key fungi responsible for fermentation characteristics. The findings showed significant differences in fermentation characteristics among different regional varieties of HQ, providing valuable insights for controlling fungal community structures and designing fermentation processes for HQ wines with desirable characteristics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Huanyi Yang, Qi Peng, Hongbo Zhang, Jianqiu Sun, Chi Shen, Xueyuan Han
Summary: This study compared ten traditional wheat Qus in terms of hydrolytic enzyme activities, volatile profiles, and microbiota structures, revealing significant variations among the samples. Using SMRT and culture dependent methods, dominant bacterial and fungal genera in wheat Qus were identified, with potential correlations between microorganisms and volatiles explored.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yudan Lin, Huaxia Yang, Liang Jiang, Yongjun Zhang, Jia Li, Xiaoxu Zhu
Summary: This study compared the quality of Hong Qu japonica rice wine and Wheat Qu glutinous rice wine, including flavor components, total phenolic content, and antioxidant capacity. The results showed that Hong Qu japonica rice wine had abundant flavor components and the strongest antioxidant capacity, suggesting its potential for better development in Chinese rice wine production.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yao Lu, Yuyang Song, Jing Zhu, Xiaoguang Xu, Bing Pang, Han Jin, Chunmei Jiang, Yanlin Liu, Junling Shi
Summary: 4-Coumaroyl-CoA ligase (Al4CL) and chalcone synthase (AlCHS) genes were identified in grape endophyte Alternaria sp. MG1, and their functions were validated in Saccharomyces cerevisiae. Co-culture of separate S. cerevisiae strains containing AlCHS and Al4CL resulted in simultaneous production of naringenin and resveratrol. Yeast strain containing Al4CL showed potential for improving wine nutrients and flavor by increasing polyphenols, anthocyanins, and other compounds.
Article
Food Science & Technology
Manuel Malfeito-Ferreira
Summary: This review critiques current tasting methods for fine wines, highlighting the potential suppression of holistic wine assessment by traditional tasting sequences and descriptive analysis. Expert quality judgments may be influenced by cognitive factors and wine preferences, with the highest level of expertise achieved when individuals can recognize a fine wine's synthetic properties and produce aesthetic judgments independently from enjoyment. Fine wines are characterized by superior synthetic or holistic properties apprehended and appreciated by individuals within their cultural context.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Siman Zheng, Wendi Zhang, Qing Ren, Jihong Wu, Jinglin Zhang, Bowen Wang, Nan Meng, Jinchen Li, Mingquan Huang
Summary: In recent years, intensified Qu (IQ) has been used in the brewing of Huangjiu to enhance its aroma. This study examined the microbial community and volatile aroma compounds (VACs) in the fermentation broth of IQ. The results showed that certain bacteria and fungi were dominant in the IQFB, and the content of esters was higher compared to samples without Qu. Sensory evaluation indicated that adding pure yeast to Qu could enhance fruit and floral aromas. Correlation analysis revealed numerous associations between microorganisms and VACs. Overall, this study provides valuable insights for regulating the fermentation process of Huangjiu through microbial means.
Article
Food Science & Technology
Shufang Tian, Weizhu Zeng, Fang Fang, Jingwen Zhou, Guocheng Du
Summary: Chinese rice wine, also known as Huangjiu, has a long history and is popular in China. Its unique aroma is formed by the involvement of various microorganisms and the production of numerous metabolites during the fermentation process. The composition of the Huangjiu microbiome greatly affects the flavor and quality of the final product. This review summarizes the research progress on the main components, quality control indicators, flavor compounds, and potential hazards during Huangjiu fermentation. The influence of dominant microbial species on the fermentation process, sensory qualities, and formation of harmful substances is discussed, providing a theoretical basis for improving control of the fermentation process and overall sensory quality of Huangjiu.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
