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
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
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
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
Biotechnology & Applied Microbiology
Jordi Tronchoni, Ramon Gonzalez, Andrea M. Guindal, Elena Calleja, Pilar Morales
Summary: The study revealed significant diversity in acetic acid yield among different S. cerevisiae strains under aerobic conditions, with some strains showing very low volatile acidity. Ethanol yields were lower under aerobic than under anaerobic conditions for all strains, and acetic acid levels were low for two of them. This research paves the way for simplified aerobic fermentation protocols aimed at reducing the alcohol content of wines.
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)
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
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
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
Xiaoyu Wang, Huanyi Yang, Rungang Tian, Yiwei Mo, Lijia Dong, Chi Shen, Xueyuan Han
Summary: This study investigated the impact of joint fermentation of pyracantha powder and glutinous rice on the physicochemical and functional characteristics of rice wine, aiming to enhance its quality.
FOOD SCIENCE & NUTRITION
(2021)
Article
Food Science & Technology
Qi Peng, Huajun Zheng, Kai Meng, Yimeng Zhu, Wenxia Zhu, Hongyi Zhu, Chi Shen, Jianwei Fu, Nabil L. Elsheery, Guangfa Xie, Jiongping Han, Peng Wu, Yuyan Fan, DulaBealu Girma, Jianqiu Sun, Baowei Hu
Summary: This study used headspace-solid phase microextraction combined with gas chromatography-mass spectrometry to analyze the volatile flavor compounds in Huangjiu brewed from different wheat Qu. The results showed significant differences in the contents and types of volatile flavor substances among different wheat Qu at different fermentation stages. The Huangjiu brewed from wheat Qu made by hand had a stronger aroma and better taste compared to that brewed from wheat Qu made by mechanical means.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Shiqi Hu, Le Wang
Summary: Baijiu, a traditional Chinese liquor, is influenced by storage time. Through spectroscopy and chemometrics, different storage times of Baijiu samples can be accurately distinguished. The study found that the substances in Baijiu change differently during aging, and with the introduction of pretreatment methods and analysis techniques, the age of Baijiu can be effectively identified.
JOURNAL OF FOOD QUALITY
(2021)
Article
Food Science & Technology
Jing Zou, Xiaohui Chen, Chenyu Wang, Yang Liu, Miao Li, Xinyuan Pan, Xuedong Chang
Summary: This study aimed to characterize the microbial communities and volatile compounds of Chinese sweet rice wine (CSRW) starters and explore the correlations between them. The major volatiles in CSRW starters include 1-heptanol, 1-octanol, 2-nonanol, phenylethyl alcohol, 2-nonanone, acetophenone, and benzaldehyde. Microbiological analysis revealed that Weissella, Pediococcus, and Lactobacillus dominate the bacterial communities in starters, while Saccharomycopsis and Rhizopus predominate in fungal communities. The study also identified 15 important volatile compounds that are significantly positively correlated with certain microbial genera, providing insights for improving the aromatic quality of CSRW through the development of defined starter cultures.
Article
Microbiology
Ahui Xu, Yiwen Xiao, Zhenyong He, Jiantao Liu, Ya Wang, Boliang Gao, Jun Chang, Du Zhu
Summary: This study found that sequential fermentation with non-Saccharomyces yeast and Saccharomyces cerevisiae can significantly increase the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines. These findings can be used to improve the sensory quality of tangerine wines and guide the selection of yeast and fermentation styles in fruit wine fermentation.