ReviewACS omega2023
Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.
Review in ACS omega, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- 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
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Multi-omics insights into the microbial and metabolic drivers of regional flavor diversity in Guizhou traditional fermented fish.Frontiers in microbiology · 2026Article
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
- 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
- Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion.Foods (Basel, Switzerland) · 2025Article
- The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.Food science and biotechnology · 2025Article
- Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu.Food chemistry: X · 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
- Qualitative and Quantitative Metabolite Comparison of Korean Traditional Alcoholic Beverages:Foods (Basel, Switzerland) · 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
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.
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Registered trials
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