Material Changes and Flavors Formation of Jiangxi Rice Wine during Fermentation

Abstract

Jiangxi rice wine is a traditional rice wine in China, which is rich in nutrients and greatly beneficial to health, while its flavors profiles and microbiota changes are unclear. We investigated the dynamics of microbial communities, physicochemical properties and flavor components during the fermentation of Jiangxi rice wine. The volatile compounds were detected by gas chromatography, and the bacterial community compositions were revealed by 16S sequencing. The results clarified that the core clades of rice wine during fermentation were Proteobacteria and Firmicutes. At the genus level, Acinetobacter was the dominant bacterium. A total of 62 volatile substances were assessed, esters and alcohols played key roles during the fermentation. Glutamic acid contributed the most to the taste of Jiangxi rice wine. While esters contribute significantly to the flavor. This study provides a guidance in the aroma and tastes regulation on Jiangxi rice wine fermentation.