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Food Res Int

Title:		Profiling the key metabolites produced during the modern brewing process of Chinese rice wine
Author(s):		Jin Z; Cai G; Wu C; Hu Z; Xu X; Xie G; Wu D; Lu J;
Address:		"The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China. School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China. Shaoxing Nuerhong Winery Co. Ltd., Shaoxing 312352, PR China. College of Biology and Environmental Engineering, Zhejiang Shuren University, Shaoxing 312028, PR China. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China. Electronic address: wudianhui@jiangnan.edu.cn. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China. Electronic address: jlu@jiangnan.edu.cn"
Journal Title:		Food Res Int
Year:		2021
Volume:		20201207
Issue:
Page Number:		109955 -
DOI:		10.1016/j.foodres.2020.109955
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The study quantitatively profiled 83 low-molecular-weight metabolites in the categories of alcohols, aldehydes, amino acids, esters, fatty acids, organic acids, and reducing sugars produced during the advanced brewing process of Chinese rice wine, using multiply chromatography and mass spectrum. In the primary fermentation, vigorous metabolisms were demonstrated by the production of ethanol at the level of 14% by volume, and the consumption of reducing sugars from the maximum level of 100 g/L to 20 g/L. Meantime, more than 70% of the contents of organic acids, fatty acids, higher alcohols, and aldehydes were formed. The metabolisms slowed down in the secondary fermentation, whereas 60% of the contents of amino acids and esters were accumulated in this stage. The nutrients, such as amino acids, organic acids, and reducing sugars reached 10 g/L, 5 g/L, and 3 g/L at the end of brewing, respectively. In terms of flavor and taste attributes to the brewed rice wine, the organoleptic activity value (i.e. the ratio of content to threshold value) was above 1 for 17 compounds, including six organic acids, namely acetic acid, citric acid, lactic acid, malic acid, succinic acid, and tartaric acid, four amino acids, namely cysteine, aspartic acid, glutamic acid, and lysine, three higher alcohols namely isoamyl alcohol, isobutanol, and phenethyl alcohol, three esters, namely ethyl acetate, ethyl butyrate, and ethyl hexanoate, and an aldehyde, namely benzaldehyde"
Keywords:		China Ethanol Fermentation Flavoring Agents *Wine/analysis Amino acids Chinese rice wine Metabolites Modern brewing process Organic acids Volatiles;
Notes:		"MedlineJin, Zhao Cai, Guolin Wu, Chun Hu, Zhiming Xu, Xibiao Xie, Guangfa Wu, Dianhui Lu, Jian eng Research Support, Non-U.S. Gov't Canada 2021/01/30 Food Res Int. 2021 Jan; 139:109955. doi: 10.1016/j.foodres.2020.109955. Epub 2020 Dec 7"