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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...

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Detalles Bibliográficos
Autores principales: Tian, Shufang, Zeng, Weizhu, Fang, Fang, Zhou, Jingwen, Du, Guocheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
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.
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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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