Journal
FOODS
Volume 11, Issue 8, Pages -Publisher
MDPI
DOI: 10.3390/foocis11081097
Keywords
Hong Qu glutinous rice wine; microbial diversity; flavor compounds; dynamic change; correlation analysis
Categories
Funding
- National Natural Science Foundation of China [31871872]
- Central Public-interest Scientific Institution Basal Research Fund, CAFS [2020TD68]
- Central Public-interest Scientific Institution Basal Research Fund, ECSFR, CAFS [2021M01]
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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.
As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.
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