Advancements and Future Directions in Yellow Rice Wine Production Research

• Published in: Fermentation (Basel) Vol. 10; no. 1; p. 40
• Main Authors: Zhang, Jingxian, Li, Tian, Zou, Gen, Wei, Yongjun, Qu, Lingbo
• Format: Journal Article
• Language: English
• 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

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...