Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

Abstract

Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4–24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

“…Among them, the sucrose content first increased and then decreased ( Fig. S2 ), which is consistent with Jiang, Mu, Wei, Mu, & Zhao (2020) . The decrease in sucrose content was due to its breakdown into glucose and fructose by yeast extracellular converting enzymes.…”

Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

“…Similar alcohol contents (14-18%) were also shown in Makgeolli (Jin et al, 2008) and the traditional Guizhou black glutinous rice wine from China (Jiang et al, 2020b). The increase in alcohol content during fermentation was expected as it is brought about by the concerted action of molds and yeast in hydrolyzing rice starch into glucose and converting glucose into ethanol, respectively (Jiang et al, 2020a;Kim et al, 2013). Bubod from the Cordillera region contains molds and yeasts (e.g.…”

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

“…Rice wine is one of the oldest low‐alcohol brewing wines and popular around the world due to its intense‐rich mellow taste and distinct aroma (Jiang, Mu, Wei, Mu, & Zhao, 2020; Liu et al., 2015; Park, Liu, Park, & Ni, 2016; Yang, Xia, Wang, Yu, & Ai, 2017). Presently, rice wine brewing in the world is based on koji as the natural starter in an open environment (Sun, Liu, & Wang, 2020).…”