Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine

Physicochemical properties of red millet: A novel Chinese rice wine brewing material

“…M5, G3, R1, Z2, and J6. As important flavor precursor substances in rice wine, amino acids mainly arise from the transformation and decomposition of grain protein during brewing (Liang et al, 2020;Xie et al, 2016). Thus, although the amount of amino acids in the R1 variety was lower than that of other grains (B4, M5 and G3) (p < .05), R1 was closely associated with the synthesis of flavor substances presumably because of its high protein content, which could improve the aroma richness of red millet wine (Zhu et al, 2020).…”

“…R1 showed a higher fat content (4.58/100 g) than the other grains. The degradation products of R1 could improve the nutritive attributes of wines and contribute to their mellow and plump quality (Liang et al, 2020;Wu et al, 2017). For instance, red millet fermentation can produce wine with higher levels of amino acids and free fatty acids, which contribute to aroma components.…”

“…Moreover, the higher amino nitrogen content in the R1 soaking water was consistent with it having the highest protein value (p < .05; see Table 1). Notably, steamed grain slurry water is usually added as an ingredient in further wine fermentation and contributes a considerable amount of flavor precursors such as nucleic acids, succinic acids, polypeptides, amino acids, diacetyl, and esters (Liang et al, 2020).…”

Nitrogenous compounds and Chinese baijiu: a review

“…There are many functional microbial strains during fermentation, so the effects of nitrogenous compounds are complex. Previous research showed microorganisms to produce proteases to produce peptides and amino acids, used for microbial growth and metabolism in fermentation (70)(71)(72). There are many peptides and amino acids in the hongqu rice wines, rice liquor, and sake (47,48), and fermentation together with sterilisation can impact on the level (71,73,74).…”

Basic flavor types and component characteristics of Chinese traditional liquors: A review

“…After 24‐hr fermentation, water at a temperature of 36 °C and accounting for 120 to 125% of the raw material is added to allow thorough mixing. Finally, distillation is performed (Liang et al., 2020).…”