ArticleFood science & nutrition2021
The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field.
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 12 papers.
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12 citing papers in PubMed, 27 citations in OpenAlex.
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Discovery of electromagnetic polarization in Asian rice wine deterioration process and its applications.PloS one · 2024Article
- Interaction and dynamic changes of microbial communities and volatile flavor compounds during the fermentation process of coffee flower rice wine.Frontiers in microbiology · 2024Article
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Impact of Aging Microbiome on Metabolic Profile of Natural Aging Huangjiu through Machine Learning.Foods (Basel, Switzerland) · 2023Article
- The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.Food science & nutrition · 2022Article
- Potential applications of pulsed electric field in the fermented wine industry.Frontiers in nutrition · 2022Review
- Comparison of fungal communities and nonvolatile flavor components in blackFrontiers in microbiology · 2022Article
- Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review.Frontiers in nutrition · 2022Review
- The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field.Food science & nutrition · 2021Article
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Authors and funding
15 authors at 4 institutions in 3 countries.
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No grant is acknowledged in the PubMed record.
Abstract
In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro-oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro-oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro-oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long-chain fatty acid ethyl esters (C13-C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro-oxygen and electric field treatment. Micro-oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages.
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