The microbiome of Chinese rice wine (Huangjiu)
Shufang Tian, Weizhu Zeng, Fang Fang, Jingwen Zhou, Guocheng Du
Current Research in Food Science
Abstract
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 fermentation 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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Huangjiu fermentation involve many kinds of microorganisms
“During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma.”
Huangjiu fermentation produce hundreds of metabolites
“During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma.”
dominant microbial species influence Huangjiu fermentation, sensory qualities, and formation of harmful substances
“The influence of the dominant microbial species on the Huangjiu fermentation, the sensory qualities and the formation of harmful substances are discussed.”