The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process

Zhang, Huijuan; Wang, Yue; Feng, Xuejia; Iftikhar, Maryam; Meng, Xianghong; Wang, Jing

doi:10.1007/s12161-021-02188-w

Cited by 12 publications

(7 citation statements)

References 29 publications

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“…Alcohol also has a scent-enhancing effect ( Su et al, 2021 ). Aldehydes are mainly produced by amino acid catabolism or pyruvate acidification, and generally impart the flavor of champagne (H. Zhang et al, 2022b ). Pyrazines are formed mainly by the degradation of amino acids, peptides, and reducing sugars through the Maillard reaction and impart a diverse variety of flavors, such as coffee, chocolate, and cocoa flavors ( Picard et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Zhang

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Zhang

et al. 2023

Current Research in Food Science

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“…In the fermentation process, yeast can produce medium-chain fatty acid esters. Ethyl acetate (with a fruity aroma), hexanoic acid ethyl ester (a strong fruity and wine aroma), ethyl phenylacetate (a honey aroma), and octanoic acid ethyl ester (a typical fruit and brandy aroma) exhibit different flavours [40] and were detected in YW and CYW. In addition, 1-butanol, 3-methyl acetate (with a banana and pear scent), and propanoic acid, 2-hydroxy ethyl ester (S) (a strong wine scent) were detected in CYW [41].…”

Section: Volatile Compound Identificationmentioning

confidence: 99%

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Cai,

Dong,

Liu

et al. 2023

Fermentation

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Cynanchum bungei Decne is an agricultural crop with a high starch content and contains bioactive compounds with anti-tumor, anti-depressant, anti-oxidant, and other activities. In this work, three concentrations of C. bungei Decne, namely, 5%, 15%, and 25%, were added to media to brew C. bungei Decne rice wine. The basic physical and chemical properties, antioxidant activities, sensory characteristics, and volatile components of C. bungei Decne rice wine were determined. Furthermore, the effects of C. bungei Decne extract on the cell viability, alcohol dehydrogenase activity, and glucose absorption capacity of Saccharomyces cerevisiae were analyzed. The results showed that the main active compound contents and antioxidant activity of the rice wine were increased with the increase in the C. bungei Decne added. However, the vitality of Saccharomyces cerevisiae was inhibited by C. bungei Decne to some extent. Combined with a sensory evaluation, 15% C. bungei Decne was found to be the optimal additive concentration with which to brew C. bungei Decne rice wine. These data provide a theoretical basis for the development of C. bungei Decne rice wine.

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“…The VOCs composition of rice wine, which was the alcoholic substrate used to produce acetic acid, is highly complex and depends on many factors, including the microbial composition of the starter and the fermentation practices. Main VOCs categories, previously described, belong to esters, alcohols, amino acids, and organic acids ( Zhang et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

et al. 2022

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In this study, spore-forming bacteria isolated from saccharified rice were selected for producing acetic acid. From the screening of 15 strains, P8 strain was chosen as a candidate. The strain was identified as Paenibacillus azoreducens by 16S rRNA analysis (99.85% similarity with P. azoreducens CM1T). Acetic acid is the main component of vinegar but also an industrial commodity produced by chemical synthesis. Sustainable routes for obtaining acetic acid are of great interest for decreasing the environmental impact generated by chemical syntheses. Biological acetic acid production is effective for vinegar production by acetic acid bacteria, but it cannot economically compete with the chemical synthesis for producing it as a pure commodity. Considering the need to improve the yield of pure acetic acid produced by microbial conversions, in this study, P8 strain was chosen for designing processes in different fermentation conditions. Tests were conducted in single and semi-continuous systems, using rice wine as substrate. Acetic acid produced by P8 strain was compared with that of Acetobacter pasteurianus (UMCC 2951), a strain known for producing acetic acid from rice wine. Even though the fermentation performances of P. azoreducens P8 were slightly lower than those of acetic acid bacteria usually used for vinegar production, results highlight its suitability for producing acetic acid. The final acetic acid produced by P. azoreducens P8 was 73 g/L, in a single stage fermentation, without losses. In nine cycles of semi-continuous regime the average of acetification rate was 0.814 (g/L/days). Two main attributes of P. azoreducens P8 are of relevance for producing acetic acid, namely the ability to grow at temperature higher (+ 37°C), than mesophilic acetic acid bacteria, and the absence of cytoplasmic assimilation of acetic acid. These features allow to design multiple strains cultures, in which P. azoreducens can acts as a helper strain. Based on our results, the new isolate P. azoreducens P8 can be propagated in fermenting broths for boosting acetic acid production, under the selected conditions, and used in combination with acetic acid bacteria to produce biological acetic acid, as a non-food grade commodity.

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The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process

Cited by 12 publications

References 29 publications

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine

Defining Paenibacillus azoreducens (P8) and Acetobacter pasteurianus (UMCC 2951) strains performances in producing acetic acid

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