The microbiome of Chinese rice wine (Huangjiu)

Shufang Tian; Weizhu Zeng; Fang Fang; Jingwen Zhou; Guocheng Du

doi:10.1016/j.crfs.2022.01.007

The microbiome of Chinese rice wine (Huangjiu)

Curr Res Food Sci. 2022 Jan 31:5:325-335. doi: 10.1016/j.crfs.2022.01.007. eCollection 2022.

Authors

Shufang Tian^{1

2

3}, Weizhu Zeng¹, Fang Fang¹, Jingwen Zhou^{1

2

3}, Guocheng Du^{1

4}

Affiliations

¹ Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
² National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
³ Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.
⁴ The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu, 214122, China.

Abstract

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.

Keywords: Chinese rice wine (Huangjiu); Fermentation process; Flavor compounds; Microorganism; Potential hazards; Quality control.

Publication types

Review