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- Title
Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms.
- Authors
Tang, Aoxing; Peng, Bangzhu
- Abstract
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman's correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lactic acid bacteria, with the common core functional strains being Wickerhamomyces and Pediococcus, and with their unique core functional strain likely causing a unique characteristic flavor. This study could promote the high-quality development of the black rice wine industry.
- Subjects
CHINA; RICE wines; FLAVOR; YEAST; RICE industry; WINE industry; LACTIC acid bacteria; RANK correlation (Statistics); SACCHAROMYCES cerevisiae
- Publication
Foods, 2023, Vol 12, Issue 19, p3576
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12193576