Changes in flavour characteristics and bacterial diversity during the traditional fermentation of Chinese rice wines from Shaoxing region

Insights into the microbial diversity and community dynamics of Chinese traditional fermented foods from using high-throughput sequencing approaches

“…At the genus level, Staphylococcus, Bacillus, Saccharopolyspora, and Pantoea were the most abundant genera, while Lactobacillus occurred with a very low relative abundance. Wang P. et al (2014) investigated changes in bacterial diversity during the fermentation of Chinese rice wines using pyrosequencing and the results showed that the bacterial community structures and diversity varied significantly at different fermentation stages. More than ten genera of bacteria were detected in fermentation broth including Staphylococcus, Lactobacillus, Pseudomonas, Bacillus, Saccharopolyspora, Weissella, and a number of uncultured bacteria.…”

“…More than ten genera of bacteria were detected in fermentation broth including Staphylococcus, Lactobacillus, Pseudomonas, Bacillus, Saccharopolyspora, Weissella, and a number of uncultured bacteria. Lactobacillus, which usually cannot be detected in wheat Qu by DGGE analysis Zhang et al, 2012), but can be found in small amounts by HTS, increases throughout the whole fermentation process eventually becoming the dominant bacterial group (Wang P. et al, 2014). Saccharopolyspora from wheat Qu has a relatively high abundance with little fluctuation during the process.…”

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

“…The determination of the amino acids in the Chinese rice wine samples was performed according to the method used by Wang et al [4]. The amino acids were determined using an Agilent 1100 HPLC system (Agilent Technologies, CA, USA) with pre-column derivation.…”

“…Glutinous rice contains high amylopectin and low fat content, which means it is an abundant source of carbon and nitrogen. The structure and diversity of the bacterial community varied significantly during the 2-step fermentation process, which contributes significantly to the flavor of Chinese rice wine [3,4]. Because the ageing process can promote the esterification of alcohols and acids, aged Chinese rice wine has a harmonious and pleasant fragrance and a mellow feel in the mouth [5].…”

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

“…[7] WQW was produced by simultaneous saccharification and fermentation, which could reduce energy consumption. [8,9] Besides, it had a simple brewing process and high fermentation rate. Although traditional manufacturing methods have been playing a significant role in HQW-making during the past few decades, the delay in obtaining real-time fermentation information and the instability of the HQW quality made manufacturers gradually pay more attention to the application of simple and easily controlled brewing technologies.…”