ArticleFood science & nutrition2021
Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed.
- Sowing Date Regulates Starch Metabolism of Glutinous Rice via Altering High-Temperature Duration to Modify Flavor Compound Composition in Rice Wine.Foods (Basel, Switzerland) · 2026Article
- Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds.Food chemistry: X · 2026Article
- Brewing water affects microbial community and aromatic profiles during Shaoxing rice wine fermentation.AMB Express · 2026Article
- Driving impact of organic acids on microbial community dynamics and fermentation performance in Huangjiu.NPJ science of food · 2026Article
- Differentiation of Chinese rice wine(Huangjiu) from different aging status based on HS-SPME-GC-MS combined with near infrared.Food chemistry: X · 2025Article
- Impact ofFood science and biotechnology · 2025Article
- Metagenomics and volatile metabolomics reveal microbial succession and flavor formation mechanisms during fermentation of Novel Pasture-style Laozao.Food chemistry: X · 2025Article
- Study on the correlation between microbial community succession and main flavor substances in the mashes of Tanggou liquor.Food chemistry: X · 2025Article
- Effect of Chinese bayberry residue on quality of Chinese quinoa (Food chemistry: X · 2024Article
- The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine).Foods (Basel, Switzerland) · 2023Article
- DifferentiatingFoods (Basel, Switzerland) · 2023Article
- Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning.Foods (Basel, Switzerland) · 2023Article
- Comparative analysis of microbial communities and volatile flavor components in the brewing ofCurrent research in food science · 2023Article
- The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine.Food science and biotechnology · 2022Article
- The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.Food science & nutrition · 2022Article
- Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC-MS metabolomics.Food chemistry: X · 2022Article
- Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation.Food science & nutrition · 2021Article
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14 authors.
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Abstract
Huangjiu (Chinese rice wine) is brewed in an open environment, where bacteria play an important role during the fermentation process. In this study, bacterial community structure and composition changes in the fermented mash liquid of mechanized Huangjiu, well-fermented manual Huangjiu (wines of good qualities), and poorly fermented manual Huangjiu (wines of poor qualities: spoilage, high acidity, low alcohol content) in different fermentation stages from Guyuelongshan Shaoxing Huangjiu company were analyzed via metagenomic sequencing. And bacterial metabolic difference was analyzed via gene prediction of metabolic pathway enzymes. The results showed that the bacterial diversity degree was abundant, and the number of bacterial species in every sample was approximately 200-400. Lactic acid bacteria (LAB) dominated the bacterial community of Huangjiu fermentation, and
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