Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions

Abstract

The volatile flavour compounds of different Chinese traditional rice wines and the corresponding representative fungi in the wheat Qu (comparable to the koji used in sake brewing) samples were investigated. Results showed that alcohols, acids and esters were abundantly present in the three Chinese rice wines, but the types and concentrations of the volatile flavour compounds by fermentation from different wheat Qu samples were quite distinctive. Cladosporium cladosporioides, Penicillium chrysogenum, Aspergillus oryzae and Saccharomyces cerevisiae were the major components of the fungal flora in the three kinds of wheat Qu samples. Less prevalent genera and species represented in the fungal communities of the three kinds of wheat Qu samples, however, varied greatly, and the richer the flavour substances in the rice wines were, the more abundant the microbe species in the corresponding wheat Qu samples. The results indicate that the types and concentrations of volatile compounds were significantly influenced by the species of microorganisms (moulds and yeasts) in the wheat Qu, which brings a unique flavour to Chinese rice wine.

Development of a kinetic model structure for simultaneous saccharification and fermentation in rice wine production

“…Equations (2)–(10) make up a model structure with adjustable parameters (the k values) for the SSF process of rice wine‐making. The model structure was tested against experimental measurements to see if, after parameter optimization, it could capture the major kinetic variations in the process.…”

“…Chinese wheat Qu is mainly a culture of Aspergillus spp. Similar to the Koji used for sake production, the naturally fermented wheat Qu contains complex enzymes and various microorganisms, including bacteria, yeasts and fungi . Prior work indicates that Chinese wheat Qu contains primarily β‐amylase .…”

Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

“…In spite of the flavor contribution of the Maillard reaction products to baked and roasted foods, these volatiles are poor at enhancing the flavor of Chinese rice wine. The validated aroma contributors in this wine are mostly of alcohols, acids, esters, aldehydes, ketones, aromatic compounds, AAs but seldom Maillard‐derived volatiles (Cao and others ; Mo and others ; Yu and others ; Chen and others ). During the Chinese rice wine making, a trace of the complicated pyrazines are formed from fermentation process as flavor materials (Fan and others ) and antioxidants (Sun and others ).…”

“…During the Chinese rice wine making, a trace of the complicated pyrazines are formed from fermentation process as flavor materials (Fan and others ) and antioxidants (Sun and others ). However, some furans and simple pyrazines, mainly from the thermal pretreatment of raw rice and detected in majority of finished rice wine (Luo and others ), show almost little effect on the overall aroma except for a caramel‐like flavor (Yu and others ; Chen and others ; Wang and others ).…”

Dietary ALoe vera gel and Microbiota Interactions: Influence of Butyrate and Insulin Sensitivity

“…The types and concentration of the volatile compounds are significantly influenced by the species of microorganisms, and the corresponding representative fungi, in the wheat Qu samples were investigated by Yu L group [29] . As one of the yeast, Clavispora lusitaniae produced high concentration of the total CFUs in test samples, and the GC-MS analysis of the volatile compounds showed alcohols, esters and acids as main flavor substances produced by the yeast.…”