The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals

被引：0
|
作者：
Shen, Chi [1 ]
Yu, Yingying [1 ]
Zhang, Xue [1 ]
Zhang, Haoqiang [1 ]
Chu, Mengjia [1 ]
Yuan, Biao [2 ]
Guo, Ying [1 ]
Li, Yinping [1 ]
Zhou, Jiandi [3 ]
Mao, Jian [1 ,4 ]
Xu, Xiao [1 ,2 ,4 ]
机构：
[1] School of Life Science, Shaoxing University, Zhejiang, Shaoxing,312000, China
[2] Department of Food Quality and Safety, National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Jiangsu, Nanjing,211198, China
[3] National Engineering Research Center of Huangjiu, China Shaoxing Yellow Rice, Wine Group Co., Ltd., Shaoxing,312000, China
[4] National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Jiangsu, Wuxi,214122, China
来源：
Food Research International | / 198卷
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
115319
中图分类号：
学科分类号：
摘要：
Flavor compounds - Methyl ester - Wine
引用
下载
收藏
相关论文
共 50 条
  • [41] Effect of Salinity on Volatile Flavor Compounds and Physicochemical Properties in Red Cabbage Sauerkraut during Fermentation
    Li Z.
    Xie S.
    Sun B.
    Liu H.
    Zhang Y.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (04) : 214 - 227
  • [42] Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
    Jiang, Jianqiao
    Xie, Yun
    Cui, Miao
    Ma, Xiaomei
    Yin, Ruonan
    Chen, Yiwen
    Li, Yongkang
    Hu, Yue
    Cheng, Weidong
    Gao, Feifei
    FOOD CHEMISTRY, 2024, 452
  • [43] Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice
    Xu, Enbo
    Long, Jie
    Wu, Zhengzong
    Li, Hongyan
    Wang, Fang
    Xu, Xueming
    Jin, Zhengyu
    Jiao, Aiquan
    JOURNAL OF FOOD SCIENCE, 2015, 80 (07) : C1476 - C1489
  • [44] The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock
    Qing Ren
    Leping Sun
    Huijun Wu
    Yousheng Wang
    Zhiwei Wang
    Fuping Zheng
    Xin Lu
    Jialiang Xu
    Scientific Reports, 9
  • [45] The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)
    Zheng, Siman
    Zhang, Wendi
    Ren, Qing
    Wu, Jihong
    Zhang, Jinglin
    Wang, Bowen
    Meng, Nan
    Li, Jinchen
    Huang, Mingquan
    FOODS, 2023, 12 (14)
  • [46] The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock
    Ren, Qing
    Sun, Leping
    Wu, Huijun
    Wang, Yousheng
    Wang, Zhiwei
    Zheng, Fuping
    Lu, Xin
    Xu, Jialiang
    SCIENTIFIC REPORTS, 2019, 9 (1)
  • [47] Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
    Tian, Huaixiang
    Xiong, Juanjuan
    Sun, Jiashu
    Du, Fenglin
    Xu, Guofang
    Yu, Haiyan
    Chen, Chen
    Lou, Xinman
    FOOD CHEMISTRY, 2024, 456
  • [48] Analysis of changes in the microbial community structure and physicochemical properties during the fermentation of sand crab juice
    Luo, Meiyan
    Chen, Leilei
    Liu, Huanming
    Jiang, Jiahui
    Lai, Chongxi
    Zhou, Chunxia
    Hong, Pengzhi
    Gao, Ping
    FEMS MICROBIOLOGY LETTERS, 2022, 368 (21-24)
  • [49] Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation
    Hao, Huiyi
    Yan, Ruyu
    Miao, Zijian
    Wang, Bowen
    Sun, Jinyuan
    Sun, Baoguo
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022, 383
  • [50] Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions
    Gao, Jie
    Geng, Huiying
    Chai, Ruru
    Wu, Tianyang
    Huang, Weidong
    You, Yilin
    Zhan, Jicheng
    FOODS, 2024, 13 (01)
12345