Shen Chi, Yu Yingying, Zhang Xue, Zhang Haoqiang, Chu Mengjia, Yuan Biao, Guo Ying, Li Yinping, Zhou Jiandi, Mao Jian, Xu Xiao
School of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000, China.
Department of Food Quality and Safety, National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu 211198, China.
Food Res Int. 2024 Dec;198:115319. doi: 10.1016/j.foodres.2024.115319. Epub 2024 Nov 10.
This study investigates the impact of liquid state fermentation on the key flavor compounds and microbial community structure in Chinese rice wine brewed from five different raw materials: buckwheat, sorghum, japonica rice, glutinous rice, and black rice. Using HS-SPME-GC-MS and HPLC, the volatile compounds were analyzed across various grain liquefaction methods, detecting 82 volatiles, including esters, alcohols, aldehydes, and acids. The concentration of flavor compounds such as esters, amino acids, phenolic acids, and organic acids varied significantly depending on the raw material used. Based on odor activity values, 31 key compounds were identified, including 15 ethyl esters, like ethyl laurate, responsible for the unique and complex aroma of the rice wines. Bitter amino acids, making up over 50 % of the total amino acids, were predominant. Among the varieties, the buckwheat-fermented wine exhibited the highest ester content (27.39 mg/L), nearly double that of other samples, along with elevated amino acids (1.47 mg/mL) and phenolic acids (904.29 mg/L). Black rice ranked second in amino acid content (0.93 mg/mL), while glutinous rice had the highest organic acid content (239.76 mg/mL). Metagenomic sequencing on the fifth day of fermentation revealed significant differences in microbial community structure among the raw materials. Saccharomyces, Aspergillus, Thermomyces, Epicoccus, and Albertella were dominant fungi, while Weissella, Thermoactinomyces, Bacillus, and Saccharopolyspora were dominant bacteria. Sensory analysis showed that buckwheat-fermented rice wine was distinguished by its honey, floral, creamy, and umami attributes, while balancing alcohol, acidity, bitterness, and Qu aroma. The results demonstrate the significant influence of raw material selection and liquefaction method on both flavor profile and microbial diversity in Chinese rice wine.
本研究调查了液态发酵对以荞麦、高粱、粳稻、糯米和黑米这五种不同原料酿造的中国米酒中关键风味化合物和微生物群落结构的影响。采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS）和高效液相色谱（HPLC），对各种谷物液化方法中的挥发性化合物进行了分析，检测到82种挥发性物质，包括酯类、醇类、醛类和酸类。酯类、氨基酸、酚酸和有机酸等风味化合物的浓度因所用原料的不同而有显著差异。基于气味活性值，确定了31种关键化合物，其中包括15种乙酯，如十二酸乙酯，它们赋予了米酒独特而复杂的香气。苦味氨基酸占总氨基酸的比例超过50%，占主导地位。在这些品种中，荞麦发酵酒的酯含量最高（27.39毫克/升），几乎是其他样品的两倍，同时氨基酸（1.47毫克/毫升）和酚酸（904.29毫克/升）含量也有所升高。黑米的氨基酸含量排名第二（0.93毫克/毫升），而糯米的有机酸含量最高（239.76毫克/毫升）。发酵第五天的宏基因组测序显示，不同原料之间的微生物群落结构存在显著差异。酿酒酵母、曲霉、嗜热放线菌、表皮球菌和阿尔伯特菌是主要真菌，而魏斯氏菌、嗜热放线菌、芽孢杆菌和糖多孢菌是主要细菌。感官分析表明，荞麦发酵米酒具有蜂蜜、花香、奶油和鲜味等特点，同时平衡了酒精、酸度、苦味和曲香。结果表明，原料选择和液化方法对中国米酒的风味特征和微生物多样性都有显著影响。
