The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation.

Xin Li, Jie Yao, Dan Lei, Jie Xiong, Hanyang Wang, Ting Cai, Wenliang Xiang, Jie Tang

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Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Xin LiSchool of Food and Bioengineering, Xihua University, Chengdu, 610039 Sichuan China.

Jie YaoSchool of Food and Bioengineering, Xihua University, Chengdu, 610039 Sichuan China.

Dan LeiSchool of Food and Bioengineering, Xihua University, Chengdu, 610039 Sichuan China.

Jie XiongSchool of Food and Bioengineering, Xihua University, Chengdu, 610039 Sichuan China.

Hanyang WangSchool of Food and Bioengineering, Xihua University, Chengdu, 610039 Sichuan China.

Ting CaiFood Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039 Sichuan China.ORCID 0000-0002-5270-6019

Wenliang XiangFood Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039 Sichuan China.

Jie TangFood Microbiology Key Laboratory of Sichuan Province, Xihua University, Chengdu, 610039 Sichuan China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Chinese rice wine (CRW), characterized by its extensive history, nutritional richness, and wide popularity among consumers, but the presence of biogenic amines (BAs) and higher alcohols, which are considered potential health risks, will severely limit CRW development. However, there are few studies on the dynamic monitoring of BAs and higher alcohols in CRW. This study dynamically monitored the changes in physicochemical properties, BAs and higher alcohols of CRW during fermentation. Among the measured BAs, tryptamine attained the highest concentration, with 189.90 mg L Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-024-01754-2.

Indexed as

Amino acidBiogenic aminesChinese rice wineHigher alcoholsSecurity control

Identifiers

PMID40110404

DOI10.1007/s10068-024-01754-2

PMCPMC11914677

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.