The microbiome of Chinese rice wine (Huangjiu)

Chinese rice wine (Huangjiu) has a long history and has been popular in China for thousands of years. During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma. The composition of the Huangjiu microbiome has a strong influence on the flavor and quality of the final consumer product. Therefore, this review summarizes the research progress on the main components, quality control indicators and flavor compounds, as well as potential hazards during the fermen-tation of Huangjiu. The influence of the dominant microbial species on the Huangjiu fermentation, the sensory qualities and the formation of harmful substances are discussed. This helps to provide a theoretical basis for modification of the Huangjiu microbiome to improve control of the fermentation process and the overall sensory quality of the final product.

Automated 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.