Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu)

• Published in: Foods Vol. 14; no. 7; p. 1261
• Main Authors: Peng, Qi, Li, Linyuan, Xie, Guangfa
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 03.04.2025; MDPI
• Subjects: Alcoholic beverages; Amino acids; Annotations; Bacteria; Beverages; Biotechnology; Bitterness; Carbohydrates; Chromatography; Community structure; Enzymes; Fermentation; flavor composition; Flavors; glutinous rice varieties; Grain; Huangjiu; Lactic acid; Lactic acid bacteria; Liu, Timothy; Metabolic pathways; Metabolism; Metabolites; metabolomic profiling; Microbial activity; microbial diversity; Microbiomes; Microbiota; Microorganisms; Next-generation sequencing; Optimization; Organic acids; Raw materials; regional fermentation; Rice; Sourness; Statistical analysis; Sweetness; Wines; Yeast; China; Beijing China; flavor composition; Huangjiu; microbial diversity; regional fermentation; glutinous rice varieties; metabolomic profiling
• DOI: 10.3390/foods14071261
• ISSN: 2304-8158

Huangjiu is a traditional alcoholic beverage in China, but because of the differences in fermentation conditions and raw materials, how to optimize the flavor quality of Huangjiu is facing challenges. This study used high-throughput sequencing (HTS) to investigate microbial diversity in Huangjiu brewed from glutinous rice from five regions in China. Metabolic pathway annotation, electronic senses, and metabolite analysis elucidated the relationships between rice variety, microbial communities, flavor profiles, and metabolic characteristics of Huangjiu. Statistically significant differences in microbial community structure and flavor profiles were observed across Huangjiu samples (p < 0.05), with ten dominant microbial genera identified. Lactic acid bacteria (LAB) enriched in Guizhou and Hubei were positively correlated with higher organic acid (12.36 and 12.30 mg/mL, respectively) and lower amino acid levels (2985 and 2920 mg/L, respectively), contributing to a more pronounced sourness in these Huangjiu. Conversely, Huangjiu from Zhejiang, Guangxi, and Jilin exhibited higher concentrations of Saccharopolyspora, Saccharomonospora, Saccharomyces, and Bacillus, associated with elevated amino acid (3706, 3695, and 3700 mg/L, respectively) and reduced organic acid levels (10.11, 9.92 and 10.10 mg/mL, respectively), resulting in sweetness and bitterness. These findings provide valuable insights for optimizing Huangjiu flavor and quality through targeted microbial and fermentation management.