A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

Cao, Yu; Xie, Guangfa; Chun, Wu; Lü, Jian

doi:10.1002/j.2050-0416.2010.tb00416.x

Cited by 66 publications

(65 citation statements)

References 12 publications

(20 reference statements)

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Section: Resultssupporting

confidence: 93%

“…The most abundant compounds in the Chinese rice wine samples were isoamyl formate, ethyl acetate and phenylethyl alcohol. This result was in accordance with that obtained by Cao et al (2010).Esters Esters were formed by either enzymatic or chemical esterification of organic acids and alcohols. The most common in wines are ethyl esters (Tredoux et al, 2008).…”

supporting

confidence: 92%

“…Aldehydes Nine aldehydes were identified in the samples, and these compounds were previously found in Chinese rice wine (Cao et al, 2010;Mo et al, 2010). The most abundant aldehyde was benzaldehyde, followed by furfural.…”

Section: Resultsmentioning

confidence: 81%

“…In addition, two lactones (γ-butyrolactone and γ-nonalactone) were detected in all samples. These compounds were most likely produced by the bacteria (Pinto et al, 2006) Aldehydes Nine aldehydes were identified in the samples, and these compounds were previously found in Chinese rice wine (Cao et al, 2010;Mo et al, 2010). The most abundant aldehyde was benzaldehyde, followed by furfural.…”

Section: Resultsmentioning

confidence: 96%

“…Acetic acid, isovaleric acid, nonanoic acid and benzoic acid were the principal acids of the Chinese rice wine samples. Fatty acids are important for the flavor and taste of Chinese rice wine (Cao et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

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Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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The feasibility of the discrimination of Chinese rice wines with respect to their geographic origin and wine age using volatile profiles and chemometric methods was investigated. Stir bar sorptive extraction with thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS) was used for the determination of volatile compounds. A total of 63 volatile compounds were identified, including 30 esters, 9 alcohols, 9 aldehydes, 7 acids, 4 ketones, 3 volatile phenols and 1 miscellaneous compound. The major compounds in Chinese rice wine were ethanol, isoamyl formate, ethyl acetate, diethyl succinate, phenylethyl alcohol, benzaldehyde, ethyl lactate, 2-butanol and ethyl butyrate. Principal component analysis (PCA) and cluster analysis (CA) were used to characterize the different Chinese rice wine samples by geographic origin and wine age. The PCA results showed that the characterization of Chinese rice wine by SBSE-TD-GC-MS was highly related to geographic origin and wine age.The CA results indicated that geographic origin had more of an effect than wine age on the character of Chinese rice wine, and that 5-year old wines had a transition of flavor. The results showed that SBSE-TD-GC-MS together with chemometric methods could provide a practical reference for the characterization of Chinese rice wines.Keywords: Chinese rice wine, wine age, geographic origin, classification, chemometric methods IntroductionChinese rice wine, in addition to wine and beer, is one of the most ancient wines in the world (Wang and Yi, 2001). It is fermented from rice with wheat Qu (source of microorganisms and crude enzymes) and yeast (Mo et al., 2010). The best-known Chinese rice wine is Shaoxing rice wine. Comparable to the European Denomination of Origin, the National Standard of China GB/T 17946-2008 (Shaoxing rice wine) defines that Shaoxing rice wine isfermented from high quality glutinous rice and wheat as well as water from Mirror Lake in the region near Shaoxing city in the Zhejiang province, China. Before their sale, certain Chinese rice wines are stored in ceramic pottery to age. The aged Chinese rice wines have a smoother, mellower and richer mouth feel and a more harmonious flavor than the non-aged wines (Shen et al., 2012).To protect producers by guaranteeing their reputation and to protect consumers by ensuring consistent character of the wine, research has been conducted to discriminate wines by their geographic origin or their wine age/vintage. The volatile compounds are centrally important to ensuring the identity of wine (Pereira et al., 2010), as their contents depend on the brewing technology, geographic origin and aging process (Tredoux et al., 2008). Much attention has been paid to the volatile profiles of wine, including research on the classification of liqueur wines (Pereira et al., 2010), the discrimination of white wine (Hernanz et al., 2009), the characterization of Vino (Gil et al., 2006) and the classification of red wine (Zhang et al., 2010; Alejandro Calleja and Falqué, 2005).Sample preparation ...

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Section: Resultssupporting

confidence: 93%

supporting

confidence: 92%

Section: Resultsmentioning

confidence: 81%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Xiao

Dai

Zhu

et al. 2015

FSTR

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Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Núñez

Serratosa

Godoy

et al. 2021

Food Science & Nutrition

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Physicochemical characterization, amino acids contents, minerals composition, total phenolic compounds, and antioxidant capacity of Cuban wines from different raw materials were studied. The wines studied were grape wines, tropical fruit wines, and rice wines. Twenty‐one amino acids were identified and quantified, being Asp and Glu detected in all wines. The highest concentration of total amino acid content was found in wines elaborated from Cimarrona grape subjected to maceration with grape skins, while the raisined mixture grape wine presented the lowest values, probably caused by the amino acid degradation during the dehydration process by sun exposure. Minerals quantified were range amount limits of acceptable according to the OIV recommendation. Total phenolic compounds and antioxidant capacity showed the greatest values in wine from roasting rice. No statistical separation could be clearly observed by multivariate principal component analysis; however, 3 wine groups could be defined taking account the scores on the PC1.

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Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

Xie

Zheng

Qiu³

et al. 2021

Food Science & Nutrition

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Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well‐fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200–400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and lactobacillus was predominant species in well‐fermented Huangjiu while Lactobacillus brevis had an absolute dominance in spoilage Huangjiu. Further, gene prediction revealed that transformation of malate to pyruvate and lactate anabolism was more active in mash liquid of well‐fermented manual Huangjiu, while acetate accumulation was stronger in mash liquid of poorly fermented manual Huangjiu, which explained acidity excess reason in poorly fermented Huangjiu at gene level.

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A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine

Cited by 66 publications

References 12 publications

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Classification of Chinese Rice Wine According to Geographic Origin and Wine Age Based on Chemometric Methods and SBSE-TD-GC-MS Analysis of Volatile Compounds

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

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