Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Yang, Yijin; Hu, Wuyao; Xia, Yongjun; Mu, Zhiyong; Lei, Tao; Song, Xin; Zhang, Hui; Ni, Bin; Ai, Lianzhong

doi:10.3389/fmicb.2020.580247

Cited by 55 publications

(42 citation statements)

References 103 publications

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“…Generally, the wine undergoes different changes during aging in which are involved both volatile and non-volatile components. A variety of chemical reactions, such as hydrolysis, oxidation, and esterification, results in the decay or formation of various aroma compounds (Yang et al, 2020). During this stage, the fresh and fruity aroma of the wines is lost due to the decrease of esters (Pérez-Prieto et al, 2003), and that was also confirmed by our results (Table 1).…”

Section: Resultssupporting

confidence: 85%

“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?

Alpeza

Lukić

Linke

et al. 2021

Glas. zašt. bilja (Online)

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“Portugizac Mlado vino” is a local red wine with Protected designation of origin and Traditional term, and it is usually consumed very soon after alcoholic fermentation as a young wine. The maturation and aging of the wine affect the aroma composition, which is generally not pronounced and specific in the case of most red wines, but, as a sensory property, it is important for the perception of quality and consumer choice. The objective of this work was to analyze the most important aroma compounds of esters and higher alcohols, with the unpleasant volatile phenols too, in “Portugizac” wines, related to aging. The 9 young wines “Portugizac”, PDO “Plešivica” were analyzed after 3 and after 15 months of bottle storage at 16 ºC. Ethyl esters of butanoic and hexanoic acid along with isoamyl acetate are considered to be the most important esters in the fruity aroma of wine, and their concentrations in all analyzed “Portugizac” young wine samples were higher than their perception thresholds. The concentration of ethyl acetate was in the range 30-123 mg/L. The concentrations of ethyl esters of octanoic and decanoic acid, as well as 2-phenyl ethyl acetate and diethyl succinate in all analyzed wines, were lower than their perception thresholds. The concentrations of higher alcohols were much higher than their perception threshold. Bottle storage significantly affected the concentrations of analyzed compounds; after 15 months, the concentrations of acetate and ethyl esters (except ethyl acetate and diethyl succinate), as well as terpene (linalool), decreased, while higher alcohols and ethyl phenols slightly increased if compared to three months. In general, the compounds responsible for the desired fresh, fruity aroma tones were altered in an undesirable manner, while, undesirable compounds of 4-ethyl-phenol and 4-ethyl-quaiacol, which were not present in young wines, were detected in aged wines. It can be concluded that the bottle aging affects the aroma profile, undesirable changes were more pronounced than positive ones and therefore the consumption of young wine “Portugizac” might be more sensory attractive.

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Section: Resultssupporting

confidence: 85%

“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?

Alpeza

Lukić

Linke

et al. 2021

Glas. zašt. bilja (Online)

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“…Glutinous rice was usually used as the brewing raw materials, such as Guyue Longshan rice wine in southern China. Non-glutinous rice, indica rice and glutinous rice mentioned earlier are three typical raw materials for traditional Huangjiu brewing, barleys and millet with prominent regional characteristics also beginning to emerge [ 2 , 3 ]. The key raw material in Northern Huangjiu is millet, the content of crude protein and starch in which is much higher than that of rice and wheat [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

et al. 2022

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Huangjiu is a national alcoholic beverage in China. Millet has congenital advantages in development and utilization of nutrient. Brewing Huangjiu with millet can increase the value of millet. Microbial community plays crucial roles in millet Huangjiu fermentation. Flavor compounds reflect the quality and health function of Huangjiu. The flavor compounds of Huangjiu are complex and their formation is closely associated with microorganisms, but the relationship between them during fermentation has been unknown. In this research, this relationship during millet Huangjiu fermentation were deeply investigated. Totally 86 volatile compounds were detected. Bacillus, Weissella, Paenibacillus, Klebsiella, Prevotella was investigated as the dominant microbes through high-throughput sequencing. 537 correlations between major flavor compounds and microbes were established to reflect the dynamic change during millet Huangjiu fermentation. The top five dominant genus of flavor producing microbes were Chryseobacterium, Sporolactobacillus, Psychrobacter, Sphingobium and Anoxybacillus. The content of malic acid and citric acid was gradually improved all through the millet Huangjiu fermentation. Malic acid and citric acid generated from millet Huangjiu fermentation shows healthy properties as liver protection and eliminating fatigue. Our research provides essential information on microbial community succession and the flavor formation during millet Huangjiu fermentation, and beneficial for development of Huangjiu products.

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“…Aging is a crucial stage for the formation and coordination of complex volatile compounds in Huangjiu (Y. Yang et al., 2020). Conventional gas chromatography–mass spectrometry (GC‐MS) has been employed as a widespread used tool to analyze the changes of volatile compounds in Huangjiu during storage.…”

Section: Introductionmentioning

confidence: 99%

Comprehensive two‐dimensional gas chromatography mass spectrometry‐based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages

Zheng

Xie

et al. 2022

Journal of Food Science

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Aging plays an important role in the formation of aroma characteristics of Huangjiu, a traditional Chinese alcoholic beverage. Comprehensive two‐dimensional gas chromatography mass spectrometry (GC×GC‐qMS)‐based untargeted metabolomics combined with a multivariate analysis was used to investigate the dynamic variations in the aroma profile of Huangjiu during aging process and to establish the relationship between the changing volatile metabolite profiles and the age‐dependent sensory attributes. A total of 144 volatile metabolites were identified by GC×GC‐qMS and 63 were selected as critical metabolites based on variable importance in projection values and p‐values. Based on the results of principal component analysis, orthogonal partial least‐squares discriminant analysis, and hierarchical clustering analysis, the samples of six different ages were divided into three groups: 1Y and 3Y samples, 5Y and 8Y samples, and 10Y and 15Y samples. The partial least‐squares analysis results further revealed the relationship between the aromas attributes and variations of these volatile compounds. The high esters, aldehydes, and lactones contents contributed to the high intensities of the sweet and ester aroma attributes of the aged Huangjiu, while the high alcohols and ethyl esters contents contributed to the alcoholic and fruity aroma attributes of the newly brewed Huangjiu. These results improve our understanding of the chemical nature of the aroma characteristics of aged Huangjiu. Practical Application Huangjiu is often labeled with its age as a measure of quality, which influences consumers’ choice. Dynamic variations in volatile compounds of Huangjiu during aging and its contribution to the aroma characteristics of Huangjiu were figured out, which will assist the industry to produce better quality aged Huangjiu for consumers.

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Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Cited by 55 publications

References 103 publications

“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?

“Portugizac Mlado vino”; is the aroma of younger red wine more attractive?

The changes of microbial diversity and flavor compounds during the fermentation of millet Huangjiu, a traditional Chinese beverage

Comprehensive two‐dimensional gas chromatography mass spectrometry‐based untargeted metabolomics to clarify the dynamic variations in the volatile composition of Huangjiu of different ages

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