Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process

Wei, Xiao; Liu, Shuang Ping; Yu, Jian Shen; Yu, Yonggang; Zhu, Sheng Hu; Zhou, Zhi Lei; Hu, Jian; Mao, Jian

doi:10.1016/j.jbiosc.2016.11.014

Cited by 42 publications

(25 citation statements)

References 27 publications

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“…Chinese rice wine (CRW) is a kind of traditional fermentation wine with a history of more than 5000 years . Traditionally, CRW is made from glutinous rice, wheat Qu and yeast using a simultaneous saccharification and fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry

Xie

Qian

et al. 2019

J Sci Food Agric

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BACKGROUND: Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatography/mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5-year) and aged (10-year) CRW, a method based on comprehensive two-dimensional gas chromatography coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS: Ninety-eight volatile compounds were detected in the 5-year CRW samples and 107 in the 10-year samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5-year and 10-year samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcohols and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: ethyl isovalerate (OAV 500-33 500), ethyl butyrate (OAV 84-334), ethyl isobutyrate (OAV 49-170), 2-nonenal (OAV 20-100), ethyl heptanoate (OAV 1-74), ethyl hexanoate (OAV 60-77), phenylethyl alcohol (OAV 2-18), benzaldehyde (OAV 28-30) and hexanal (OAV 4-11).CONCLUSION: GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW.

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Section: Introductionmentioning

confidence: 99%

Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry

Xie

Qian

et al. 2019

J Sci Food Agric

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“…The growth and metabolism of strains within Hong Qu are greatly affected by the key parameters of temperature, pH, and alcohol during rice wine brewing, thus affecting the quality of the wine 30 . In practice, traditional rice wine is often made around December (room temperature is about 15 °C) each year in Fujian province to avoid the high temperatures that would result in fast fermentation and undesirable strain contamination (one reason being excessive acidification) 31 . However, it is typically difficult for strains to begin fermentation in cold December.…”

Section: Discussionmentioning

confidence: 99%

Screening and evaluation of Monascus purpureusFJMR24 for enhancing the raw material utilization rate in rice wine brewing

Ren

Lin

et al. 2020

J Sci Food Agric

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BACKGROUND The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain with good adaptability to rice wine brewing conditions, which can also enhance the utilization rate of raw materials (URRM), thus increasing the production efficiency, was sought in the present research. RESULTS The strain FJMR24 was successfully isolated and screened from 35 fermentation starters and exhibited high amylase activity (2200.9 ± 18.5 U g−1) and high glucoamylase activity (2330.4 ± 31.9 U g−1). Based on a morphological examination and a sequence analysis of the internal transcribed spacer (ITS) gene and β‐tubulin gene, FJMR24 was identified as Monascus purpureus, which is an edible and versatile fungus that plays a dominant role in the processing of Hong Qu. A moderate pH of 5–6 under incubation at 35 °C for 5–6 days was favorable for the growth and enzyme production of FJMR24. The strain could also tolerate the extreme conditions of 15–45 °C, 18% ethanol (v/v), and an acidity of pH 2. The excellent fermentation adaptability of FJMR24 might enable it to retain high enzyme activity during rice wine brewing. As a result of the action of FJMR24, the URRM of the base liquor increased by around 26% due to increased starch hydrolysis efficiency, which was mainly due to the high unit enzyme activity of FJMR24. CONCLUSION This study provides perspectives for the application of a M. purpureus strain with high starch hydrolysis activity for enhancing the URRM in traditional rice wine brewing. © 2020 Society of Chemical Industry

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“… 40 Recently, the annual consumption of Chinese rice wine has been steadily increasing, and now is more than 2 million kilolitres. 41 , 42 However, the complete genome sequence of the Chinese rice wine strain used for fermentation has not been reported, which makes it difficult to further improve the quality of this popular product. The purpose of the current study was to genetically characterize the S. cerevisiae strain N85 by sequencing the genome using both PacBio and Illumina platforms.…”

Section: Discussionmentioning

confidence: 99%

Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production

Zhang

Chen

et al. 2018

DNA Research

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Chinese rice wine is a popular traditional alcoholic beverage in China, while its brewing processes have rarely been explored. We herein report the first gapless, near-finished genome sequence of the yeast strain Saccharomyces cerevisiae N85 for Chinese rice wine production. Several assembly methods were used to integrate Pacific Bioscience (PacBio) and Illumina sequencing data to achieve high-quality genome sequencing of the strain. The genome encodes more than 6,000 predicted proteins, and 238 long non-coding RNAs, which are validated by RNA-sequencing data. Moreover, our annotation predicts 171 novel genes that are not present in the reference S288c genome. We also identified 65,902 single nucleotide polymorphisms and small indels, many of which are located within genic regions. Dozens of larger copy-number variations and translocations were detected, mainly enriched in the subtelomeres, suggesting these regions may be related to genomic evolution. This study will serve as a milestone in studying of Chinese rice wine and related beverages in China and in other countries. It will help to develop more scientific and modern fermentation processes of Chinese rice wine, and explore metabolism pathways of desired and harmful components in Chinese rice wine to improve its taste and nutritional value.

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Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process

Cited by 42 publications

References 27 publications

Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry

Characterization of the volatile profile of Chinese rice wine by comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry

Screening and evaluation of Monascus purpureusFJMR24 for enhancing the raw material utilization rate in rice wine brewing

Complete genome sequence and analysis of the industrial Saccharomyces cerevisiae strain N85 used in Chinese rice wine production

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