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
收藏
相关论文
共 50 条
  • [1] The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
    Shen, Chi
    Yu, Yingying
    Zhang, Xue
    Zhang, Haoqiang
    Chu, Mengjia
    Yuan, Biao
    Guo, Ying
    Li, Yinping
    Zhou, Jiandi
    Mao, Jian
    Xu, Xiao
    FOOD RESEARCH INTERNATIONAL, 2024, 198
  • [2] Dynamics and correlation between volatile compounds and microbial community in chestnut rice wine fermentation
    Liu, Yang
    Chen, Xiaohui
    Li, Mingyuan
    Wei, Cunhong
    Xiao, Mingchun
    Xiao, Jingjing
    Zhang, Yaqi
    Chang, Xuedong
    Zou, Jing
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2024, 59 (07): : 5155 - 5168
  • [3] Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage
    Mo, Xinliang
    Fan, Wenlai
    Xu, Yan
    JOURNAL OF THE INSTITUTE OF BREWING, 2009, 115 (04) : 300 - 307
  • [4] Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine
    Liu, Kunyi
    Su, Rui
    Wang, Qi
    Shen, Xiaojing
    Jiang, Bin
    Yang, Liran
    Li, Zelin
    Zheng, Jia
    Li, Pingping
    FRONTIERS IN MICROBIOLOGY, 2024, 15
  • [5] The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
    Qian, Min
    Ruan, Fengxi
    Zhao, Wenhong
    Dong, Hao
    Bai, Weidong
    Li, Xiangluan
    Huang, Xiaoyuan
    Li, Yanxin
    FOOD CHEMISTRY, 2023, 416
  • [6] Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice
    Yu, Haiyan
    Li, Qiaowei
    Guo, Wei
    Chen, Chen
    Ai, Lianzhong
    Tian, Huaixiang
    FOOD CHEMISTRY-X, 2023, 18
  • [7] Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds
    Sang, Ziqing
    Xie, Qiang
    Chen, Chen
    Luo, Dan
    Xue, Wentong
    JOURNAL OF FOOD SCIENCE, 2025, 90 (02)
  • [8] Correlation of microbial community structure and volatile flavor compounds during corn yellow wine fermentation
    Guo, Jianhua
    Zhao, Xiaoxu
    Shi, Jie
    BIOTECHNOLOGY PROGRESS, 2024, 40 (01)
  • [9] Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region
    Liu, Shuang Ping
    Mao, Jian
    Liu, Yun Ya
    Meng, Xiang Yong
    Ji, Zhong Wei
    Zhou, Zhi Lei
    Ai-lati, Aisikaer
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2015, 31 (12): : 1907 - 1921
  • [10] Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region
    Shuang Ping Liu
    Jian Mao
    Yun Ya Liu
    Xiang Yong Meng
    Zhong Wei Ji
    Zhi Lei Zhou
    Aisikaer Ai-lati
    World Journal of Microbiology and Biotechnology, 2015, 31 : 1907 - 1921
12345