Advancements and Future Directions in Yellow Rice Wine Production Research

Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow ri...

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Published inFermentation (Basel) Vol. 10; no. 1; p. 40
Main Authors Zhang, Jingxian, Li, Tian, Zou, Gen, Wei, Yongjun, Qu, Lingbo
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.01.2024
Subjects
Aging
Alcohol
Alcoholic beverages
Amino acids
Antioxidants
Beverages
Biotechnology
Brewing
China
Dietary supplements
digestion
Ethanol
ethanol production
Fatty acids
Fermentation
Fermented food
Metabolism
Metabolites
Methods
microbial fermentation
microbial growth
Microbiota
Microorganisms
Natural products
Nutritive value
Polyphenols
Probiotics
Production processes
Raw materials
Rice
Rice wines
synthetic biology
Taste
Wine
Wine and wine making
winemaking
yellow rice wine
China
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Abstract Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.
AbstractList Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. Future research will delve into exploring the relationship between microorganisms and active ingredients in yellow rice wine, improving both the quality and functionality of the wine.
Audience Academic
Author Zhang, Jingxian
Wei, Yongjun
Qu, Lingbo
Li, Tian
Zou, Gen
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Snippet Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and...
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SubjectTerms Aging
Alcohol
Alcoholic beverages
Amino acids
Antioxidants
Beverages
Biotechnology
Brewing
China
Dietary supplements
digestion
Ethanol
ethanol production
Fatty acids
Fermentation
Fermented food
Metabolism
Metabolites
Methods
microbial fermentation
microbial growth
Microbiota
Microorganisms
Natural products
Nutritive value
Polyphenols
Probiotics
Production processes
Raw materials
Rice
Rice wines
synthetic biology
Taste
Wine
Wine and wine making
winemaking
yellow rice wine
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Title Advancements and Future Directions in Yellow Rice Wine Production Research
URI https://www.proquest.com/docview/2918670506
https://www.proquest.com/docview/3040358076
https://doaj.org/article/3551ea721f2642f5aae180fff1281029
Volume 10
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