The microbiome of Chinese rice wine (Huangjiu)
Chinese rice wine (Huangjiu) has a long history and has been popular in China for thousands of years. During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma. The composition of the Huangjiu microbiome has a strong...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122000077 |
| _version_ | 1828092006695436288 |
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| author | Shufang Tian Weizhu Zeng Fang Fang Jingwen Zhou Guocheng Du |
| author_facet | Shufang Tian Weizhu Zeng Fang Fang Jingwen Zhou Guocheng Du |
| author_sort | Shufang Tian |
| collection | DOAJ |
| description | Chinese rice wine (Huangjiu) has a long history and has been popular in China for thousands of years. During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma. The composition of the Huangjiu microbiome has a strong influence on the flavor and quality of the final consumer product. Therefore, this review summarizes the research progress on the main components, quality control indicators and flavor compounds, as well as potential hazards during the fermentation of Huangjiu. The influence of the dominant microbial species on the Huangjiu fermentation, the sensory qualities and the formation of harmful substances are discussed. This helps to provide a theoretical basis for modification of the Huangjiu microbiome to improve control of the fermentation process and the overall sensory quality of the final product. |
| first_indexed | 2024-04-11T06:22:03Z |
| format | Article |
| id | doaj.art-aafb4e7a39b54df2afece02346dc8bba |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-11T06:22:03Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-aafb4e7a39b54df2afece02346dc8bba2022-12-22T04:40:32ZengElsevierCurrent Research in Food Science2665-92712022-01-015325335The microbiome of Chinese rice wine (Huangjiu)Shufang Tian0Weizhu Zeng1Fang Fang2Jingwen Zhou3Guocheng Du4Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, ChinaKey Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Corresponding author. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China; Corresponding author. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.Chinese rice wine (Huangjiu) has a long history and has been popular in China for thousands of years. During Huangjiu fermentation, many kinds of microorganisms are involved and hundreds of metabolites are produced, which form its unique aroma. The composition of the Huangjiu microbiome has a strong influence on the flavor and quality of the final consumer product. Therefore, this review summarizes the research progress on the main components, quality control indicators and flavor compounds, as well as potential hazards during the fermentation of Huangjiu. The influence of the dominant microbial species on the Huangjiu fermentation, the sensory qualities and the formation of harmful substances are discussed. This helps to provide a theoretical basis for modification of the Huangjiu microbiome to improve control of the fermentation process and the overall sensory quality of the final product.http://www.sciencedirect.com/science/article/pii/S2665927122000077Chinese rice wine (Huangjiu)Flavor compoundsMicroorganismFermentation processPotential hazardsQuality control |
| spellingShingle | Shufang Tian Weizhu Zeng Fang Fang Jingwen Zhou Guocheng Du The microbiome of Chinese rice wine (Huangjiu) Current Research in Food Science Chinese rice wine (Huangjiu) Flavor compounds Microorganism Fermentation process Potential hazards Quality control |
| title | The microbiome of Chinese rice wine (Huangjiu) |
| title_full | The microbiome of Chinese rice wine (Huangjiu) |
| title_fullStr | The microbiome of Chinese rice wine (Huangjiu) |
| title_full_unstemmed | The microbiome of Chinese rice wine (Huangjiu) |
| title_short | The microbiome of Chinese rice wine (Huangjiu) |
| title_sort | microbiome of chinese rice wine huangjiu |
| topic | Chinese rice wine (Huangjiu) Flavor compounds Microorganism Fermentation process Potential hazards Quality control |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122000077 |
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