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

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 bre...