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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8844729/ https://www.ncbi.nlm.nih.gov/pubmed/35198991 http://dx.doi.org/10.1016/j.crfs.2022.01.007 |
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author | Tian, Shufang Zeng, Weizhu Fang, Fang Zhou, Jingwen Du, Guocheng |
author_facet | Tian, Shufang Zeng, Weizhu Fang, Fang Zhou, Jingwen Du, Guocheng |
author_sort | Tian, Shufang |
collection | PubMed |
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. |
format | Online Article Text |
id | pubmed-8844729 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-88447292022-02-22 The microbiome of Chinese rice wine (Huangjiu) Tian, Shufang Zeng, Weizhu Fang, Fang Zhou, Jingwen Du, Guocheng Curr Res Food Sci Review Article 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. Elsevier 2022-01-31 /pmc/articles/PMC8844729/ /pubmed/35198991 http://dx.doi.org/10.1016/j.crfs.2022.01.007 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Review Article Tian, Shufang Zeng, Weizhu Fang, Fang Zhou, Jingwen Du, Guocheng The microbiome of Chinese rice wine (Huangjiu) |
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 | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8844729/ https://www.ncbi.nlm.nih.gov/pubmed/35198991 http://dx.doi.org/10.1016/j.crfs.2022.01.007 |
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