ArticleFood science & nutrition2020
Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
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- Spatial-temporal lipidomics reveals dysregulated lipid metabolism in mouse brain during Alzheimer's disease progression.Journal of advanced research · 2026Article
- Analysis of antioxidant capacity and wine quality characteristics of fermented colored highland barley based on metabolomics.Food chemistry: X · 2025Article
- The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.Food science and biotechnology · 2025Article
- Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic.Food chemistry: X · 2024Article
- Effect of microbial communities on flavor profile of Hakka rice wine throughout production.Food chemistry: X · 2024Article
- Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC-MS and UHPLC-MS metabolomics.Food chemistry: X · 2024Article
- Diversifying the Flavor of Black Rice Wines through Three Different Regional Xiaoqus in China and Unraveling Their Core Functional Microorganisms.Foods (Basel, Switzerland) · 2023Article
- Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS.Foods (Basel, Switzerland) · 2023Article
- The dynamics of microbial community and flavor metabolites during the acetic acid fermentation ofCurrent research in food science · 2022Article
- Effects of simultaneous and sequential cofermentation ofFood science & nutrition · 2021Article
- Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine.Food science & nutrition · 2020Article
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Authors and funding
5 authors.
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Abstract
Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time-of-flight mass spectrometry (GC-TOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4-24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and
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