Optimization of “Zaoheibao” wine fermentation process and analysis of aroma substances

Guo-feng, Duan; Liu, Yuanyuan; Lv, Hongliu; Wu, Fei; Wang, Rufu

doi:10.1080/13102818.2020.1818621

Cited by 11 publications

(8 citation statements)

References 21 publications

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“…From Xiaoqu, at the beginning of fermentation and to the end of fermentation, Rhizopus was the dominant flora and the main fungi involved in the brewing of rice-flavor baijiu. Yeast draws sugar substances into the cells and decomposes monosaccharides into carbon dioxide and alcohol under anaerobic conditions ( Lin et al, 2017 ; Wu Q. et al, 2017 ; Wang J. et al, 2018 ; Duan et al, 2020 ). Rhizopus and other molds mainly act at the early fermentation stage, providing amylase and glycolase for the fermentation process ( Liu et al, 2018 ), degrading large molecules, such as starch and protein in raw materials, producing small molecules, such as reducing sugars and amino acids for use by yeast, etc., and producing organic acids, aromatic series, etc., which have an important impact on the quality of the liquor ( Wang et al, 2008 ).…”

Section: Discussionmentioning

confidence: 99%

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Lei

Zhang

et al. 2021

Front. Microbiol.

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Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing technology to study the changes of microbial community in the production of rice-flavor baijiu, and compared the microbial community characteristics during production of rice-, light-, and strong-flavor baijiu. The results showed that the species diversity of bacteria was much higher than that of fungi during the brewing of rice-flavor baijiu. The bacterial diversity index first increased and then decreased, while the diversity of fungi showed an increasing trend. A variety of major microorganisms came from the environment and raw rice materials; the core bacteria were Lactobacillus, Weissella, Pediococcus, Lactococcus, Acetobacter, etc., among which Lactobacillus was dominant (62.88–99.23%). The core fungi were Saccharomyces (7.06–83.50%) and Rhizopus (15.21–90.89%). Temperature and total acid content were the main physicochemical factors affecting the microbial composition. Non-metric multidimensional scaling analysis showed that during the fermentation of rice-, light-, and strong-flavor baijiu, their microbial communities formed their own distinct systems, with considerable differences among different flavor types. Compared with the other two flavor types of baijiu, in the brewing process of rice-flavor baijiu, microbial species were fewer and dominant microorganisms were prominent, which may be the main reason for the small variety of flavor substances in rice-flavor baijiu. This study provides a theoretical basis for the production of rice-flavor baijiu, and lays a foundation for studying the link between baijiu flavor formation and microorganisms.

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Section: Discussionmentioning

confidence: 99%

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Lei

Zhang

et al. 2021

Front. Microbiol.

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“…Fungal communities mainly consisted of species of Saccharomycetaceae and Rhizopus [6]. S. cerevisiae is the most important microorganism in the process of alcohol fermentation, and is involved in the formation of alcohol and flavor substances [31][32][33]. W. anomalus is an aroma-producing yeast that can produce a large amount of ethyl acetate in the fermentation process [34].…”

Section: Microbial Community Based On Highthroughput Sequencingmentioning

confidence: 99%

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Wang

Zhang

et al. 2021

Biotechnology & Biotechnological Equipment

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Multi-microorganisms mixed fermentation is the main characteristic of Chinese baijiu brewing. In this study, plate culture and high-throughput sequencing were used to investigate the changes in microbial community during baijiu brewing. The results revealed that fungi accounted for the largest number of culturable microorganisms, followed by bacteria and molds. The diversity of bacteria and fungi first increased and then decreased, before increasing slightly at the late stage. Most microbial species came from the environment or raw materials, and the microbial community changed greatly during fermentation; thus, the dominant microorganisms in the starter might not be the dominant organisms during fermentation. The bacterial composition changed in a certain pattern, and the core microbes were lactic acid bacteria and Acetobacter pasteurianus. The composition of each genus was relatively uniform at the early stage, while Lactobacillus spp. were dominant at the late stage. Among them, Lactobacillus sp., which ranked first, had low initial abundance, before reaching 63.7% at the end. Four fungi, Saccharomyces cerevisiae, Wickerhamomyces anomalus, Aspergillus sp. and Rhizopus oryzae, were dominant, accounting for 74.6%-93.6% of the species present, among which the first two accounted for 50.3%-81.2%. This study provides a basis for the mechanized production of Xiaoqu baijiu.

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“…The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively. Esters play an important role in the pleasant and mellow wine aroma, and improve the odor of the wine to be more harmonious and balanced [19] . There were 8 esters generated in tea wine; ethyl sorbate was the most abundant ester component, with the content of 54.04 μg/L.…”

Section: Analysis Of Aroma Componentsmentioning

confidence: 99%

Fermentation process optimization and chemical composition analysis on black tea wine

Zou

Chen

et al. 2021

E3S Web Conf.

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In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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Optimization of “Zaoheibao” wine fermentation process and analysis of aroma substances

Cited by 11 publications

References 21 publications

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Characteristics of the Microbial Community in the Production of Chinese Rice-Flavor Baijiu and Comparisons With the Microflora of Other Flavors of Baijiu

Microbial community changes during the mechanized production of light aromaXiaoqu baijiu

Fermentation process optimization and chemical composition analysis on black tea wine

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