葡萄酒
食品科学
发酵
酿酒发酵
根霉
风味
片球菌
葡萄酒故障
糖
化学
乳酸菌
苹果酸发酵
生物
乳酸
细菌
遗传学
作者
Min Qian,Fengxi Ruan,Wenhong Zhao,Hao Dong,Weidong Bai,Xiangluan Li,Xiaoyuan Huang,Yanxin Li
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-03-04
卷期号:416: 135844-135844
被引量:79
标识
DOI:10.1016/j.foodchem.2023.135844
摘要
The dynamics of physicochemical properties, microbial community and flavor metabolites during fermentation of two typical Hakka rice wine were investigated. Results showed that total sugar content was 136.83 g/L in sweet rice wine, which almost 8 times higher than that in semi-dry rice wine. Its amino acid contents especially bitterness amino acids were also higher than those in semi-dry rice wine. Most organic acids in Hakka rice wine had the tendency of increase in initial stage of fermentation, following a decrease and finally being almost stable. A total of 131 volatiles including esters, alcohols, aldehydes, acids, ketones were detected. Pediococcus, Bacillus, Acinetobacter, Pantoea, Enterobacter and Lactobacillus were the dominant bacterial genera and Monascus, Saccharomyces, Rhizopus were the dominant fungal genera, which are strongly associated with the significant changes in flavor metabolites during Hakka rice wine fermentation. The obtained findings provided reference data for the optimization of Hakka rice wine fermentation.
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