Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus

“…A total of 29 volatile compounds were identified in YW and CYW, with esters (10 compounds), alcohols (6 compounds), and aldehydes (4 compounds) being the main components. Compared with previous research [34,35], notably fewer volatile compounds were detected in this study, indicating that the pure culture results in a decrease in the volatile components of rice wine. However, CYW had more volatile components than YW, and moreover, the contents of esters, aldehydes, and alcohols were enhanced by the addition of TrF.…”

“…A variety of volatile compounds have been identified in Hongqu rice wine brewed using traditional techniques. Chen et al [34] identified a total of 81 volatile compounds in Gutian and Wuyi rice wines. In another study by Yuan et al [35], 102 volatile compounds were detected and identified in the brewing samples of Hongqu rice wine.…”

Effect of Lactobacillus rhamnosus and Saccharomyces cerevisiae on the flavour profile of sweet fermented glutinous rice (Jiu Niang)

“…Moreover, 3-methylbutan-1-ol has been identified as a characteristic volatile flavour component in Wuyi Hongqu rice wine and Gutian Hongqu rice wine alongside 2-methyl-1-propanol, which has also been detected in traditional Hong Qu rice wine and fermented black glutinous rice wine. These compounds are recognised as typical flavour components in fermented alcoholic beverages and contribute to the overall sensory complexity of rice wine (Jiang et al, 2020;Liu et al, 2022c;Chen et al, 2023). The association of sensor S4 with ethanol, ethyl octanoate, ethyl 2-methylpropionate, and butyl 3-methylbutanoate was also observed and these compounds were found at high levels in SL samples.…”

“…These compounds were found in high concentrations in all SGRW samples according to GC-IMS analysis. Previous study has indicated that 3methylbutan-1-ol is a key factor affecting the quality of rice wine, being a by-product of ethanol fermentation by Saccharomyces cerevisiae (Chen et al, 2023). It is noteworthy that a study demonstrated that the presence of 3-methylbutan-1-ol led to a significant decrease in the 'olfactory threshold' of the fruity reconstitution, while the combination of 3-methylbutan-1-ol with butan-1-ol raised the olfactory threshold (Cameleyre et al, 2015).…”