Research Progress on the Relationship between Microbial Community and Flavor Quality Formation in Rice Wine

被引：1

作者：

Gong, Xiaohui ^{[1
]}

Zhang, Dongya ^{[2
]}

Xie, Ling ^{[1
]}

Chen, Chen ^{[1
]}

机构：

[1] Guizhou Provincial Light Industry Scientific Research Institute, Guiyang

[2] Department of Chemical Engineering and Light Industry, Guizhou Institute of Light Industry, Guiyang

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 16期

关键词：

fermentation; flavor; microorganism; research progress; rice wine;

D O I：

10.7506/spkx1002-6630-20230601-004

中图分类号：

学科分类号：

摘要：

Rice wine is made from rice fermented by Jiuqu. It is very popular among consumers because of its rich nutrient content and unique flavor. Microorganisms from Jiuqu or the environment play an important role in the formation of rice wine flavor. In this article, the diversity and dynamic changes of the microbial community in the brewing process of rice Jiuqu and rice wine are reviewed, the relationship between the microbial community and the formation of the flavor of rice wine is analyzed, and the current status of research on and the application value of functional microorganisms involved in the fermentation of rice wine are summarized. At last, the deficiencies of current studies on rice wine microorganisms and the metabolic mechanism of rice wine flavor are discussed, and an outlook on future research directions is given. This review will provide a theoretical reference for improving the quality of rice wine and promoting the standardized production of rice wine. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：358 / 366

页数：8

共 35 条

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