Food Chemistry X · 2024 · 29 citations · 29 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyMicrobial EcologyWine MicrobiologyMicrobial Contributions To Wine AromaMicrobial Ecology Of WineMicrobial Interactions In WineMicrobial Metabolites In WineMicrobiological Analysis Of WineWine Fermentation MicrobiologyFlavor Profile AnalysisFlavor Profile EvaluationMicrobial Community MetabolismMicrobial Interactions In FermentationNatural Flavor CompoundsNon-volatile Flavor CompoundsVolatile Flavor CompoundsWine Fermentation Microbiota
Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing technology revealed that non-Saccharomyces yeasts dominated the traditional fermentation process, with genera such as Kodamaea ohmeri, Candida orthopsilosis, and Trichosporon asteroides forming a dynamic community that highly correlated with the evolution of 80 volatile compounds in Hakka rice wine. Among the 104 volatile compounds detected by GC–MS, 22 aroma-active compounds with relative odor activity values (ROAV) > 1 were quantified, 11 of which made significant contributions (P < 0.05) to the overall aroma and were responsible for the sweet, grainy, and herbal aromas of Hakka rice wine.
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