Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines

Chen, Lihua; Ren, Lixia; Li, Dongna; Ma, Xinbin

doi:10.1007/s10068-020-00839-y

Cited by 24 publications

(15 citation statements)

References 32 publications

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“…In this study, Pantoea was found to have a significant positive correlation with a few categories of VOCs during fermentation, such as higher alcohols (straight-chain fatty alcohols in YC and QTX, and branched-chain fatty alcohols in YQY), esters (acetic esters, methyl esters, isobutyl esters and isoamyl esters in YQY, and acetic esters in QTX), and fatty acids in QTX. This is in line with the previous reports [ 30 , 48 , 50 ], but there was no consistent pattern among different sub-regions ( Figure 7 ).…”

Section: Discussionsupporting

confidence: 89%

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Zhang

et al. 2022

Foods

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Bacteria are an important part of wine ‘microbial terroir’ and contribute to the formation of wine flavor. Based on high-throughput sequencing and non-targeted metabonomic technology, this study first explored the bacterial composition and its effect on the aroma formation of spontaneously fermented ‘Cabernet Sauvignon’ (CS) wine in the Eastern Foot of Helan Mountain (EFHM), Ningxia. The results showed that there were significant differences in bacterial communities during fermentation of CS grapes harvested from different sub-regions of EFHM, with the earlier-established vineyard obtaining more species. The level of bacterial diversity initially decreased and then increased as the fermentation proceeded. Malolactic fermentation (MLF) was spontaneously initiated during alcohol fermentation (AF). Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter were the core bacterial genera in the fermentation mixture. Lactobacillus contributed to the synthesis of methyl and isobutyl esters and the formation of red and black fruity fragrances of wine. Fructobacillus was closely related to the synthesis of aromatic alcohols and the generation of floral flavors.

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Section: Discussionsupporting

confidence: 89%

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Zhang

et al. 2022

Foods

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“…Determination of volatile flavour compounds in samples by headspace HS‐SPME/GC‐MS, according to previously described methods with some modification (Liu et al., 2019; Yu et al., 2019; Chen et al., 2020). Briefly, the NaCl (1.5 g) and 20 μL of 2‐octanol (3.1 mg/L) were added to the 4.0 mL samples in 20 mL headspace vial.…”

Section: Methodsmentioning

confidence: 99%

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Chen

Wang

Ren

et al. 2021

Int J of Food Sci Tech

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Summary Mixed starter of pure mould and yeast was designed to circument the problem of flavour characteristics in rice wine. The result underlined that the mixed starter (Q7) made by simultaneous inoculation of Rhizopus oryzae, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Candida glabrata had the highest contents of α‐amylase (8.02 ± 0.96 U/g) and sensory scoring (92.05 ± 2.24), presenting relatively strong flower‐aroma, wine‐aroma, Qu‐aroma and rice‐aroma. Meanwhile, the total concentration of flavour compounds in rice wine (RQ, 125.828 mg L−1) obtained from rice fermentation using Q7 were better than the commercially available rice wine (SS, 125.828 mg L−1). The E‐nose analysis showed that the flavour components in RQ differed dramatically from SS. The E‐tongue results indicated that the sourness, sweetness and umami aftertaste were greatly higher in RQ, and the bitterness and astringency are lower compared with SS. This study provided a method to improve the flavour and quality of rice wine.

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“…have also reported Ralstonia in high abundance at the initial stage of persimmon wine fermentation; however, it gradually disappeared as the fermentation progressed and its role in winemaking is still unclear ( 28 ) . Pantoea is a conditionally pathogenic bacterium commonly found on plant surfaces ( 29 ) and frequently reported in koji ( 30 ) ; however, its role in winemaking is also unclear.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine

Qin

Zhang

2022

J Institute Brewing

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Commercial koji are increasingly used as the microbial inoculum in the production of rice wine. This study reports on the use of six commercial koji on rice wine brewing and shows that the microbial composition varied significantly among the different koji. Of the koji, AQ (An Qi) and YB (Yi Bin) contained fewer microflora but exhibited higher starch degradation and wine production efficiency. The Two-way Orthogonal PLS model and Pearson correlation analysis suggests that the presence of biogenic amines in rice wine was related to contaminating microorganisms in the koji including Lactobacillus, Kosakonia, Pantoea, Ralstonia, Kosakonia and Pantoea. The formation of higher alcohols is related to Saccharomyces species. Screening of beneficial yeasts with low production of higher alcohols and avoiding contamination by unwanted bacteria are suggested for improving the quality of rice wine.

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Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines

Cited by 24 publications

References 32 publications

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of ‘Cabernet Sauvignon’ Wine in Ningxia, China

Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains

Evaluation of six commercial koji on the formation of biogenic amines and higher alcohols in rice wine

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