葡萄酒
风味
韦斯拉
乳球菌
食品科学
酿造
发酵
芳香
片球菌
支链淀粉
乳酸菌
梭菌
化学
细菌
生物
明串珠菌
乳酸乳球菌
乳酸
淀粉
直链淀粉
遗传学
作者
Yijin Yang,Yongjun Xia,Wuyao Hu,Leren Tao,Haodong Liu,Chunliang Xie,Weidong Bai,Lianzhong Ai
标识
DOI:10.1016/j.lwt.2020.110575
摘要
Soaking is a crucial process in adjusting initial fermentation acidity and achieving desired flavor quality of rice wines. Effects of soaking time on physicochemical characteristic of rice, flavor profiles, microbial community and sensory characteristic of Huangjiu were investigated. Soaking caused significantly changes in amylopectin content, and rice with high amylopectin content was conducive to produce esters and aldehydes during Hungjiu brewing. High-throughput sequencing showed that bacteria types were more abundant than fungi during brewing, suggesting that bacterial community might be primarily responsible for Huangjiu flavor. Differential analysis revealed that Weissella and Enterobacter contributed greatly to the accumulation of alcohols, esters and aldehydes during Huangjiu brewing, while Clostridium, Acinetobacter, Cyanobacteria, Zymomonas and Exiguobacterium were responsible for the rancidity. Based on spearman's correlation analysis, Lactococcus, Weissella, Pediococcus, Lactobacillus and Staphylococcus were the key microbial genera responsible for the flavor characteristic of Huangjiu. While favorable soaking caused an increased intensity in alcohol-aroma, full body and continuation of resultant Huangjiu, insufficient soaking led to a higher intensity of bitter taste. Summarily, soaking acidity ranged from 2 to 3 g/L was beneficial for preventing rancidity and improving the production of flavor compounds in Huangjiu.
科研通智能强力驱动
Strongly Powered by AbleSci AI