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. 2022 Apr 11;11(8):1097.
doi: 10.3390/foods11081097.

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

Anqi Liu  1   2 , Xu Yang  1 , Quanyou Guo  1 , Baoguo Li  2 , Yao Zheng  1 , Yuzhuo Shi  1   2 , Lin Zhu  1   2
Affiliations

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

Anqi Liu et al. Foods. .

Abstract

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemical properties (pH, total sugar, alcohol, amino acid nitrogen), flavor compounds (organic acids, free amino acids, and volatile compounds), and microbial communities were investigated. The results revealed that Pantoea, Lactiplantibacillus, Lactobacillus, Leuconostoc, and Weissella predominated the bacterial genera, and Monascus was the predominant fungal genus. Organic acids, free amino acids, and key volatile compounds (esters and alcohols) significantly increased during fermentation. The correlations analysis showed that Lactiplantibacillus was closely associated with flavor compounds formation. This study deepens our understanding of the roles of microorganisms in flavor formation on traditional HQW fermentation.

Keywords: Hong Qu glutinous rice wine; correlation analysis; dynamic change; flavor compounds; microbial diversity.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
Changes in relative abundances of (a) fungi and (b) bacteria genera during Hong Qu glutinous rice wine (HQW) fermentation.
Figure 2
Figure 2
(a) Gallery plot and (b) PCA of volatile flavor compounds (VFCs) in HQW at different fermentation stages.
Figure 3
Figure 3
Correlation between the relative abundance of microbial genera and flavor compounds. The Spearman correlation coefficient reflects the correlation between the top 10 dominant bacterial/fungal species with (a) free amino acids and organic acids and (b) VFCs during the fermentation of HQW. fdr was used to correct the correlation p-values, “**” represents significance at p < 0.01, “*” represents significance at p < 0.05.
See this image and copyright information in PMC

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