The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

Shen, Changwei; Zhu, Hongyi; Zhu, Wenxia; Zhu, Yimeng; Peng, Qi; Elsheery, Nabil I.; Fu, Jianwei; Xie, Guangfa; Zheng, Huajun; Han, Jiongping; Hu, Baowei; Sun, Jin; Wu, Peng; Fan, Yuyan; Girma, Dula Bealu

doi:10.1002/fsn3.2531

Cited by 11 publications

(14 citation statements)

References 27 publications

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“…The sensory characteristics of BH were examined by a sensory evaluation panel consisting of 11 (6 men and 5 women) winetasters according to the Chinese standard (GB/T 13662-2018) and (Shen et al, 2021). The four aspects evaluated were appearance (0-10 score), aroma (0-30 score), taste (0-40 score), and typicalness (0-20 score; Table 1).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods

Su²,

Wang³

et al. 2022

Front. Microbiol.

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Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography–tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality.

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Section: Sensory Evaluationmentioning

confidence: 99%

Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods

Su²,

Wang³

et al. 2022

Front. Microbiol.

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“…The X variable is relative abundance of bacterial community. The Y variable is the average concentration of flavor substances (Shen, Zhu, et al., 2021; Shen, Wu, et al., 2021).…”

Section: Methodsmentioning

confidence: 99%

“…Huangjiu is a complex mixture composed of hundreds of flavor compounds. The aroma of Huangjiu is one of the decisive factors affecting consumers’ sensory quality and purchase (Shen, Zhu, et al., 2021; Shen, Wu, et al., 2021; Welke et al., 2014). The aroma components of Huangjiu wine mainly come from raw materials, substances decomposed by various enzymes, and microbial metabolites in the brewing process (Chen & Xu, 2013; Shen, Li, et al., 2012).…”

Section: Introductionmentioning

confidence: 99%

The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

Peng

Zheng

Meng

et al. 2022

Food Science & Nutrition

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The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages. In this paper, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry, combined with principal component analysis and sensory evaluation, was used to determine the volatile flavor compounds in Huangjiu brewed from wheat Qu made by hand and wheat Qu made by mechanical.The results showed that there were significant differences in the contents and types of volatile flavor substances in Huangjiu brewed from different wheat Qu at fermentation stages, and the prefermentation and postfermentation Huangjiu samples could be well distinguished from each other. Compared with the Huangjiu brewed from wheat Qu made by mechanical, the Huangjiu brewed from wheat Qu made by hand has stronger aroma and better taste.

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“…The phenomenon revealed that the application of external PEF affected the molecular structure and chemical reactions among the substances in wine ( 81 ). Similarly, the fatty acids such as isovaleric acid, hexanoic acid, and octanoic acid in Chinese rice wine treated with PEF (2 kV/cm, 0.5 Hz, 36 pulses) could reach the level of natural aging for 3 years ( 82 ).…”

Section: Applicability Of Pulsed Electric Fieldmentioning

confidence: 99%

Potential applications of pulsed electric field in the fermented wine industry

Feng

Yang²,

Zhang³

et al. 2022

Front. Nutr.

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Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.

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The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

Cited by 11 publications

References 27 publications

Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods

Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods

The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages

Potential applications of pulsed electric field in the fermented wine industry

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