Huangjiu (food) — Ingredient · Foodgeist

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Huangjiu (food) — Ingredient · Foodgeist

What science says

flavor pairing evidence

“The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging.”

Huangjiu → has flavor derived from → raw materials, microbial metabolic activities, chemical reactions during aging

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorg...DOI →2020DOI

process mechanism

“To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds.”

Huangjiu fermentation → increases microbial diversity → open environment

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorg...DOI →2020DOI

process mechanism

“The effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined.”

Huangjiu flavor quality → affected by → microbial community composition, metabolic function of predominant microorganisms, dynamics of microbial community

Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorg...DOI →2020DOI

process mechanism

“Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well-fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.”

Acetate → accumulates → in mash liquid of poorly fermented manual Huangjiu

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice...DOI →2021DOI

process mechanism

“Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and <i>lactobacillus</i> was predominant species in well-fermented Huangjiu while <i>Lactobacillus brevis</i> had an absolute dominance in spoilage Huangjiu.”

Lactobacillus → is predominant species in → well-fermented Huangjiu

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice...DOI →2021DOI