ReviewFrontiers in microbiology2020
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology.
Review in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 40 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
40 citing papers in PubMed.
- Research Progress Review on the Activation of Bioactive Substances by Targeted Fermentation of Rice Bran.Foods (Basel, Switzerland) · 2026Review
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis inFood chemistry: X · 2026Article
- Brewing water affects microbial community and aromatic profiles during Shaoxing rice wine fermentation.AMB Express · 2026Article
- Comparative study on key aroma components of Hongqu Huangjiu with different sugar contents through aroma analysis technology.Food chemistry: X · 2026Article
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces.Food chemistry: X · 2026Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- Characterization of Key Metabolic Markers in Hongqujiu Across Different Aging Years Using Metabolomics.Journal of fungi (Basel, Switzerland) · 2025Article
- Comparative Analysis of Metabolite Changes in Huangjiu During Different Aging Periods Using HRMS Metabolomics.Metabolites · 2025Article
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu.Food chemistry: X · 2025Article
- Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation.Frontiers in microbiology · 2025Article
- Comparative analysis of the microbial composition of three packaged sliced dry-cured hams from a Chinese market.Frontiers in microbiology · 2025Article
- Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor.Frontiers in microbiology · 2025Review
- Bioactive Peptides and Evaluation of Cardiac Cytoprotective Effects of Red Millet Yellow Wine as Functional Food.Foods (Basel, Switzerland) · 2024Article
- Effect of Chinese bayberry residue on quality of Chinese quinoa (Food chemistry: X · 2024Article
- Article
- Denovo Production of Resveratrol by Engineered Rice Wine StrainJournal of fungi (Basel, Switzerland) · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
- Erratum issued
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. Of these sources, microorganisms have the greatest effect on the flavor quality of Huangjiu. To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds. Thus, understanding the formation of flavor compounds in Huangjiu will be beneficial for producing a superior flavored product. In this paper, a critical review of aspects that may affect the formation of Huangjiu flavor compounds is presented. The selection of appropriate raw materials and the improvement of fermentation technologies to promote the flavor quality of Huangjiu are discussed. In addition, the effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined. This review thus provides a theoretical basis for manipulating the fermentation process by using selected microorganisms to improve the overall flavor quality of Huangjiu.
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