Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review

Abstract

Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.

Fermentation and bio-functions of sake and Chinese rice wine: Implications for 'healthy-alcoholic industry'

“…In addition, sake contains a specific sugar (α-D-glucoside ethyl ester) which has been reported to inhibit chronic alcoholic liver injury by suppression of the GalN-induced elevation of ALT and AST activities. In addition to contributing to the overall sensory including the flavor, aroma, and mouth feel of alcoholic beverages, proteins are involved in the development of brewed wine turbidity, and partially converted into corresponding small-molecule metabolites which are responsible for the beneficial effects [21][22][23].…”

“…Phillipine Tapuy Aspergillus sp., Endomycopsis sp., Hansenula sp., Rhodotorula glutinis, Candida parapsilosis Rice wine has a unique role in Chinese cultures. It also has functional and nutritional health benefits which is similar to sake [24][25]. CRW (Shaoxing rice wine) polysaccharide has been proved to engage in the immune activities as shown in an in-vivo study.…”

Effects of simultaneous and sequential mixed fermentation of non‐Saccharomyces strains and a Saccharomyces cerevisiae strain on the fermentation process and volatile compounds of Mijiu

“…During the fermentation of traditional rice wine, saccharification of starch by moulds and alcohol production by yeasts are carried out simultaneously (Liu et al ., 2019a, 2019b). Bacteria generally are inhibited by the alcohol and acids produced in the fermentation, otherwise the spoilage of Mijiu will arise (Pei et al ., 2022). The fermentation of high‐concentration substrate with multiple microorganisms makes the process difficult to control, leading to the instability in the fermentation process and quality of products (Chen et al ., 2020b).…”