ArticleFoods (Basel, Switzerland)2023
Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Flavor compounds regulation in rice-flavor Baijiu byFrontiers in microbiology · 2026Article
- Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine.Molecules (Basel, Switzerland) · 2025Article
- Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.Foods (Basel, Switzerland) · 2025Review
- Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice.Foods (Basel, Switzerland) · 2025Article
- Article
- Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation ofCurrent research in food science · 2025Article
- Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation.Frontiers in microbiology · 2025Article
- Article
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Authors and funding
7 authors.
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Abstract
Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize microbial communities and volatile compounds of CSRW starters and explore correlations between them. The major volatiles in starters include 1-heptanol, 1-octanol, 2-nonanol, phenylethyl alcohol, 2-nonanone, acetophenone, and benzaldehyde. Microbiological analysis based on high-throughput sequencing (HTS) technology demonstrated that starter bacterial communities are dominated by
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