Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Abstract

Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.

Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages: Takju, Yakju, and Traditional-Soju

“…The yogurtlike taste of Takju might be generated by the combination of the three unique metabolites, octadecanoic acid (14), nonanoic acid (16), and octanoic acid (17), eliciting a tallow-like taste, creamy milk flavor, and sweet-like fruity odor, respectively [25,45]. Yakju showed one organic acid and two fatty acids as unique metabolites: succinic acid (3), heptanoic acid (18), and hexadecanoic acid (19) (Figure 5B) [46]. Succinic acid, heptanoic acid, and hexadecanoic acid have a salty-bitter taste, fatty odor, and mildly sweet taste, respectively, giving the harmonious flavor of Yakju [47][48][49].…”

Advancements and Future Directions in Yellow Rice Wine Production Research

“…Firstly, select high-quality millet as the main raw material, rinse and soak it in water, steam it for later use, and incorporate auxiliary ingredients such as wheat to enhance the taste and flavor of the yellow rice wine [34]. Next, a mixture of high-quality Jiuqu and wheat flour is prepared in a specific ratio, and water and sugar are added to form Jiuqu cakes or sticks [35]. These Jiuqu cakes or sticks undergo fermentation, exposure to air, and other processes, allowing the yeast and other microorganisms in red Jiuqu to ferment and mature.…”

“…Next, a mixture of high-quality Jiuqu and wheat flour is prepared in a specific ratio, and water and sugar are added to form Jiuqu cakes or sticks [35]. These Jiuqu cakes or sticks undergo fermentation, exposure to air, and other processes, allowing the yeast and other microorganisms in red Jiuqu to ferment and mature.…”