ArticleFrontiers in microbiology2022
The formation of higher alcohols in rice wine fermentation using different rice cultivars.
Article in Frontiers in microbiology, 2022. 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.
- 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
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Multi-Analysis Characterization ofFoods (Basel, Switzerland) · 2026Article
- Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine.Foods (Basel, Switzerland) · 2026Article
- Development of a Functional Loog-Pang Starter Using Selected Yeast and Fungal Strains for Black Glutinous Rice Sato Fermentation.TheScientificWorldJournal · 2026Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.Food science and biotechnology · 2025Article
- Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds.Food chemistry: X · 2025Article
- Evaluation of amylose content: Structural and functional properties, analytical techniques, and future prospects.Food chemistry: X · 2024Review
- Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine.Foods (Basel, Switzerland) · 2024Article
- Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice.Foods (Basel, Switzerland) · 2023Article
- Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
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6 authors.
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Abstract
Higher alcohols are closely related to the flavor and safety of rice wine. The formation of n-propanol, isobutanol, isoamyl alcohol, and phenylethanol during rice wine fermentations was for the first time investigated in this study among 10 rice cultivars from two main production regions. Rice wine made from Yashui rice, the long-grain non-glutinous rice from Guizhou, produced the highest yields of higher alcohols (487.45 mg/L), and rice wine made from five glutinous rice cultivars produced the lowest yields of higher alcohols (327.45-344.16 mg/L). An extremely strong correlation was found between the starch in rice and higher alcohols in rice wine. Further analysis first showed that the former fermentation period was key for the nutrient consumption and higher alcohol formation, with more than 55% of glucose being consumed and more than 75% of higher alcohols being synthesized in 48 h. Correlation analysis confirmed the strong correlation between nutrient consumption and higher alcohol formation including valine-isobutanol (coefficient higher than 0.8 in seven rice cultivars and higher than 0.6 in three rice cultivars), glucose-isoamyl alcohol (coefficient higher than 0.8 in five rice cultivars and higher than 0.6 in the other five rice cultivars), and glucose-phenylethanol (coefficient higher than 0.8). The correlation of threonine-n-propanol, leucine-isoamyl alcohol, phenylalanine-phenylethanol, glucose-n-propanol, and glucose-isobutanol varied among the rice wines made from 10 rice cultivars. RT-qPCR analysis on five target genes verified the variation caused by different rice cultivars. this study for the first time reported the special formation pattern of higher alcohols during rice wine fermentation, emphasizing the early contribution of glucose metabolism on the formation of isobutanol. This study highlighted the significance of rice selection for making rice wine with good quality and provided theoretical references for the control of higher alcohols, especially in the former period of rice wine fermentation.
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