Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms.

ABSTRACT: The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Dazhu (Q1), Jiangxi Yingtan (Q2), and Hubei Fangxian (Q3) as starters to investigate flavor compounds and microbial communities during BRW brewing. Results indicated that altogether 61 flavor substances were identified, 16 of which were common characteristic flavor compounds (odor activity value > 0.1). Each BRW possessed unique characteristic flavor compounds. O2PLS and Spearman's correlation analysis determined that characteristic flavor compounds of BRW were mainly produced by Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lacti

SUBMITTER: Tang A 

PROVIDER: S-EPMC10572163 | biostudies-literature | 2023 Sep

REPOSITORIES: biostudies-literature