Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content

Abstract

Chinese rice wine (CRW) is the oldest kind of wine in China and is mainly fermented by wheat Qu and yeast with rice, millet, etc. This gives CRW a unique quality, but the flavor components are complex. Its formation is related to microorganisms, but the link between CRW and microorganisms is poorly understood. Here, we used two kinds of sorghum (JZ22 and JB3, of which JZ22 has a higher tannin content) as the raw materials to brew and determined the structural and functional dynamics of the microbiota by metagenomics and flavor analyses. We detected 106 (JZ22) and 109 (JB3) volatile flavor compounds and 8 organic acids. By correlation analysis, we established 687 (JZ22) and 496 (JB3) correlations between the major flavor compounds and microbes. In JZ22, Blautia, Collinsella, Bifidobacterium, Faecalibacterium and Prevotella had the most correlations with flavor production. In JB3, the top 5 genera were Stenotrophomonas, Bdellovibrio, Solibacillus, Sulfuritalea and Achromobacter. In addition, more esters were detected, and more microorganisms correlated with ester generation in JZ22. This study provides a new idea for the micro ecological diversity of CRW fermented with sorghum. This is of significance for improving the quality and broadening the CRW varieties.

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

“…Raw materials greatly contribute to the flavor by providing microorganisms with precursors of flavor compounds that are crucial for the aroma of Huangjiu (Xu et al, 2018;Chen T. et al, 2020). Rice starch and proteins are correspondingly degraded by microbial enzymes and mostly converted into glucose and amino acids, which effects not only the growth of microorganisms, but also that of the metabolites of microorganisms (Figure 2).…”

“…In addition, the tannin content of raw materials has been shown to affect the flavor of the resulting Huangjiu. Jia et al (2018) observed that Huangjiu brewed with sorghum varieties containing different contents of tannin exhibited different flavor characteristics. The differences in fungi community structure induced by different tannin contents may be responsible for the results (Shi et al, 2011).…”

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

“…Weissella was negatively -correlated with β-phenylethanol, ethyl lactate, ethyl octanoate, ethyl caprate, and 4-ethylguaiacol. Some previous studies showed that Weissella was positively connected with ethyl lactate and ethyl ester (Wang et al, 2018;Xu et al, 2018). This Supplementary Table S1) and prokaryotic microbiota (A) and eukaryotic microbiota (B).…”

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

“…Rice wine is among the most common and oldest fermented beverages in China. It is fermented using a fermentation starter, also known as koji (or jiuqu in Mandarin) [6]. Koji can be made with staple crops such as wheat, rice, millet, and maize that consist of microorganisms that support the fermentation process [7].…”