Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters

Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in...

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Veröffentlicht in:	Food microbiology 2025-01, Vol.125, p.104647, Article 104647
Hauptverfasser:	Hou, Siwen, Liang, Zihua, Wu, Qi, Cai, Qiqi, Weng, Qibiao, Guo, Weiling, Ni, Li, Lv, Xucong
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acid composition Aspergillus Bacteria - classification Bacteria - genetics Bacteria - isolation & purification Bacteria - metabolism biochemical pathways Biogenic amines Biogenic Amines - analysis Biogenic Amines - metabolism bioinformatics Chinese rice wine citronellol Enterobacter Fermentation flavor Flavor quality Flavoring Agents - analysis Flavoring Agents - chemistry Flavoring Agents - metabolism food microbiology Fungi - classification Fungi - genetics Fungi - isolation & purification Fungi - metabolism Jiuqu Lactococcus Leuconostoc Metagenomics microbial communities Microbiota Monascus multivariate analysis Oryza - chemistry Oryza - microbiology Pantoea Pediococcus putrescine rice rice wines saccharification Saccharomyces Saccharopolyspora Taste Volatile Organic Compounds - analysis Volatile Organic Compounds - metabolism Wine - analysis Wine - microbiology
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