Search

In Chinese market, rice wine is generally packaged in composite film bags, glass bottles, ceramic bottles, plastic buckets and Tetra pak pillows. The barrier properties of different packaging materials are quite different, which have different effects on the flavor of the finished rice wine. In order to detect the change of flavor of rice wine in different packaging materials, the oxygen transmittance and water vapor transmittance of packaging materials, the turbidity of rice wine, the contents of alcohol, ester and aldehyde and the physicochemical indexes were detected by the pressure difference method, coulommeter detection method, cup method, infrared sensor method, turbidity detection method, solid phase microextraction method and the detection methods of alcohol, total acid, total sugar and amino acid nitrogen. It was found that the composite membrane had the worst barrier performance, and the permeability of oxygen and water vapor were very high, which were 1 448 cm³/ (m²-24 h-0.1 MPa) and 2.09 g/(m²-24 h), respectively. The finished wine had obvious flavor loss within 3 -6 months of storage, and a large amount of precipitation appears after storage for 1 year. Therefore, packaging materials with poor barrier properties were not suitable for packaging rice wine. The barrier performance of the plastic drum was in the middle, the oxygen transmission rate was high, but the water vapor transmission rate was low. HDPE plastic bucket would accelerate the oxidation of the wine body, making the turbidity and the content of a variety of volatile substances rise, which was not conducive to maintaining the stability of the flavor, and the shelf life should be set within 1 year. Tetra pak, glass bottles and ceramic bottles had better barrier properties, and lower oxygen and water vapor transmission rates. After storage for 1 year, the precipitation was less, and the flavor content of rice wine remained relatively stable. The physical and chemical indexes and flavor of the glass bottle packaging products stored for 1 -17 years were analyzed. The quality of the products was good and they were still suitable for drinking. The content of most flavor substances in rice wine remained stable, but the content of aldehyde compounds increased under the influence of slightly dissolved oxygen. This indicated that the rice wine is stored in glass containers, and the aging changes also occur. [ABSTRACT FROM AUTHOR]

Huangjiu is rich in low-molecular-weight peptides and has an umami taste. In order for its umami peptides to be discovered, huangjiu was subjected to ultrafiltration, ethanol precipitation, and macroporous resin purification processes. The target fractions were gathered according to sensory evaluation. Subsequently, we used peptidomics to identify the sum of 4158 peptides in most umami fractions. Finally, six novel umami peptides (DTYNPR, TYNPR, SYNPR, RFRQGD, NFHHGD, and FHHGD) and five umami-enhancing peptides (TYNPR, SYNPR, NFHHGD, FHHGD, and TVDGPSH) were filtered via virtual screening, molecular docking, and sensory verification. Moreover, the structure–activity relationship was discussed using computational approaches. Docking analysis showed that all umami peptides tend to bind with T1R1 through hydrogen bonds and hydrophobic forces, which involve key residues HIS71, ASP147, ARG151, TYR220, SER276, and ALA302. The active site calculation revealed that the positions of the key umami residues D and R in the terminal may cause taste differences in identified peptides. [ABSTRACT FROM AUTHOR]

Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sugar contents from different regions. First, we developed and validated a detection method for volatile carbonyl compounds in Huangjiu, and for optimal extraction, 5 mL of Huangjiu and 1.3 g/L of O-(2,3,4,5,6-pentafluorobenzyl)hydroxylamine hydrochloride (PFBHA) were incubated at 45 °C for 5 min before extracting the volatile carbonyl compounds at 45 °C for 35 min. Second, the targeted quantitative analysis of 50 carbonyl compounds in Huangjiu showed high levels of Strecker aldehydes and furans. Finally, orthogonal projections to latent structures discriminant analysis (OPLS-DA) was used to differentiate between Huangjiu with different sugar contents, raw materials, and region of origin. A total of 19 differential carbonyl compounds (VIP > 1, p < 0.05) were found in Huangjiu with different sugar contents (semidry and semisweet Huangjiu), and 20 differential carbonyl compounds (VIP > 1, p < 0.05) were found in different raw materials for Huangjiu production (rice and nonrice Huangjiu). A total of twenty-two and eight differential carbonyl compounds, with VIP > 1 and p < 0.05, were identified in semidry and semisweet Huangjiu from different regions (Zhejiang, Jiangsu, Shanghai, and Fujian), respectively. [ABSTRACT FROM AUTHOR]

Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, the relationship between the microorganisms present during fermentation and the formation of specific flavor components is difficult to understand. In this study, gas chromatography–mass spectrometry and high-performance liquid chromatography were used to identify flavor components, and a metagenomic sequencing approach was used to characterize the taxonomic and functional attributes of the Shaoxing mechanized huangjiu fermentation microbiota. The metagenomic sequencing data were used to predict the relationship between microorganisms and flavor formation. The chromatographic analysis identified amino acids, alcohols, acids, phenols and esters as major flavor components, and six microbial genera (Saccharomyces , Aspergillus , Saccharopolyspora , Staphylococcus , Lactobacillus , and Lactococcus) were most closely related to the production of these flavor components. This study helps clarify the different metabolic roles of microorganisms in flavor formation during Shaoxing huangjiu fermentation. • Flavor metabolic network in huangjiu microbiota was constructed. • Enzymes and genera in the formation of main flavors were annotated. • Six genera were closely related to huangjiu flavor formation. [ABSTRACT FROM AUTHOR]

Summary: Huangjiu is a famous alcoholic beverage in China due to its nutritional and functional properties. In the present study, a polysaccharide HJ‐P with molecular weight of 1435 Da was purified from huangjiu and was composed of rhamnose, arabinose, mannose, glucose, galactose and glucose (highest mole percentage of 85.36%). Methylation and NMR analysis suggest that the linkage type of HJ‐P was proposed to be composed of (1→4)‐linked‐Glcp, (1→6)‐linked‐Galp and (1→4)‐linked‐Manp with terminal unit (1→)‐linked‐Glcp and most of the sugar residues were α‐anomeric configuration. HJ‐P had a great anti‐oxidant activity and the scavenging rates of DPPH and ABTS radical were 92.61% and 78.13% respectively. Meanwhile, HJ‐P effectively reduced NO and pro‐inflammatory cytokines production through the phosphorylation inhibition of MAPK signal pathway. This is the first report on anti‐inflammatory activity of polysaccharide from huangjiu and will be helpful to gain better understanding of the functional value of huangjiu. [ABSTRACT FROM AUTHOR]

Rice is one of the main ingredients in huangjiu brewing. Studying the effects of dgree of milling (DOM) and variety on the nutritional composition, physical and chemical properties, and brewing characteristics of rice will help improve the quality of huangjiu brewing. In this study, the nutrient composition, gelatinization properties, cooking properties and brewing characteristics of huangjiu of japonica rice (JR) and glutinous rice (GR) with different DOM were studied using a fast viscosity analyzer, differential scanning calorimeter, and fast gas chromatography electron nose Heracles II combined with principal component analysis. The results showed that when the DOM is in the range of 5%–15%, the quality of rice wine was relatively superior and stable. And the flavour compounds of huangjiu brewed from JR and GR could be well clustered. The liquor, reducing sugar and amino acid nitrogen contents of huangjiu made from JR and GR were relatively high. The flavour compounds and content were relatively similar. This study effectively avoided the problems of low grain utilization and high energy consumption caused by excessive milling are, which caters to the industrial production of huangjiu. The results help to explore the relationship between DOM and huangjiu quality, and provide theoretical foundation and scientific guidance for huangjiu production. [Display omitted] • Nutrient components of the rice varied significantly with DOM (0%–90%). • Pasting and thermal properties showed different change with the increasing of DOM. • The effects of milling on volatile components of JR was greater than that of GR. • The flavor substances of huangjiu (10%–15%) could be clustered together well. [ABSTRACT FROM AUTHOR]

Non- Saccharomyces yeast (NSY) co-fermentation with Saccharomyces cerevisiae has been widely used to produce high-quality fermented alcoholic beverages. In this study, we evaluated the feasibility of 24 NSY strains belonging to 13 different genera co-fermentation with S. cerevisiae jiangnan1# in huangjiu brewing. Different fermentation trials were set up and the effects on huangjiu fermentation were also analyzed. Results indicated that simultaneous inoculation could realize the application of NSY, while the appropriate proportion of S. cerevisiae and NSY (1:1 or 1:10) showed differential effects. Finally, three types of NSY strains (Zygosaccharomyces rouxii Non-Sc11, Kloeckera apiculata Non-Sc17, and Candida tropicalis Non-Sc21) with high ethanol content (>16% vol), moderate concentration of higher alcohols (<400 mg/L, 14% vol), higher production of esters (P < 0.05), and lower organic acid (P < 0.05) were obtained ultimately. The sensory evaluation demonstrated that using no less than one kind of the three NSY strains in simultaneous fermentation with S. cerevisiae jiangnan1# (1:1) resulted in sensory diversity of new huangjiu styles. In addition, the method for evaluation and application of NSY in co-fermentation with S. cerevisiae jiangnan1# in huangjiu brewing had been established for the first time, which could be directly applied in industrial production of huangjiu. [Display omitted] • This is the first report on the use of non- Saccharomyces yeast for huangjiu co-fermentation. • Simultaneous inoculation of non- Saccharomyces yeast and S. cerevisiae is established. • The feasibility of 24 non- Saccharomyces yeast belonging to 13 different genera is evaluated. • Using three non- Saccharomyces yeast results in sensory diversity of new huangjiu styles. • Three strains of non- Saccharomyces yeast with potential industrial application in huangjiu beverage. [ABSTRACT FROM AUTHOR]

Fermentation temperature (FT) is one of the most critical factors, which can be used to control the growth conditions of S. cerevisiae to obtain excellent final products in winemaking. In this study, we analyzed the responses of six S. cerevisiae strains with different temperature preferences to FT (20 °C, 30 °C, and 35 °C) in huangjiu fermentation. The flavor substances, free amino acids and undesirable secondary metabolites related to huangjiu quality were determined. Results indicated that both S. cerevisiae strains and FT had significant effects on huangjiu fermentation, while the effects were strain-independent and differentiated temperature preferences for different fermentation characteristics. We found that the effects of FT were greater than that of S. cerevisiae strains under the premise of satisfying fermentation completion. Low temperature (20 °C) and high temperature (35 °C) fermentation were possible in the production of differentiated industrial huangjiu styles, while the effects of FT on undesirable secondary metabolites needed to be considered before industrial application. The results showed that a combination of FT with one or more S. cerevisiae strains could be used as a fermentation starter in huangjiu production for different types of products. [Display omitted] • Six S. cerevisiae strains with wide range of temperature are evaluated in huangjiu. • Temperature has greater effects than S. cerevisiae under fermentation completion. • Temperature and strains significantly affect undesirable secondary metabolites. • Combined use of S. cerevisiae and FT can achieve year-round production of huangjiu. [ABSTRACT FROM AUTHOR]

Huangjiu is a popular Chinese traditional alcoholic beverage, while its brewing processes have rarely been explored. We herein report the first gapless, near-finished genome assembly of the industrial strain Aspergillus flavus SU-16 for huangjiu brewing. This work provides insights and supports for the further industrial applications of A. flavus isolates by comprehensively studying of the safety and genomic variations of SU-16. We demonstrated that SU-16 is a non-aflatoxigenic A. flavus at both molecular and metabolic levels. Using of nanopore sequencing technology resulted in a complete genome sequence for all 8 A. flavus chromosomes, as well as the mitochondrion. Genome comparisons of SU-16 with reference strains identified the chromosomal rearrangements, revealed the adaption mechanism of SU-16 to huangjiu ecological niche, and found that SU-16 is a good repository for CAZymes and some bioactive secondary metabolites. The results will help to develop more scientific huangjiu fermentation processes, and explore metabolism pathways of desired or harmful components in huangjiu to improve its quality. • SU-16 was identified as a non-aflatoxigenic A. flavus strain; • Nanopore sequence technology resulted a gapless, near-finished genome assembly of A. flavus SU16; • Metabolic alterations caused by the accumulation of genetic variations are the main driving force for the functional differentiation of A. flavus during domestication; • SU-16 possesses an incomplete aflatoxin biosynthesis gene cluster; • Results provide insights and supports for the further application of SU-16 in the other fields. [ABSTRACT FROM AUTHOR]

[Display omitted] • Two S. cerevisiae strains with lower HAs and higher AEs had been obtained. • Two low-yield higher alcohols and high-yield acetate esters Saccharomyces cerevisiae were obtained. • S. cerevisiae jiangnan1# can be directly be application applied in huangjiu brewing. • Huangjiu fermented with jiangnan1# has better drinking comfort. • Jiangnan1# huagnjiu sample has 24.99% decrease in HAs and 36.35% increase in AEs. Higher alcohols (HAs) and acetate esters (AEs) produced by yeasts are two important volatile flavor substances in fermented alcoholic beverages (FABs). To improve the FABs overall quality, lab-scale huangjiu brewing and systematic evaluation were performed using 171 Saccharomyces cerevisiae strains. Finally, two S. cerevisiae strains that produced lower HAs and higher AEs were obtained and named jiangnan1# and jiangnan3#, respectively. The results of production-scale huangjiu fermentation indicated that HAs produced by jiangnan1# sample decreased by 24.99 %, and AEs produced by jiangnan1# increased by 36.35 %. Sensory evaluation showed that the acidic taste, honey aroma attribute intensity were higher in 85# huagnjiu , and the fruity aroma attribute intensity was higher in jiangnan1# huangjiu (P < 0.01). Moreover, urea and ethyl carbamate produced by jiangnan1# strain were degraded by 13.89 % and 45.51 % compared with those of the control strain 85#, indicating the positive effects of jiangnan1# strain on health and safety. Thus, the obtained S. cerevisiae strains in this study can better enhance the flavor and improve the drinking safety and comfort of huangjiu. [ABSTRACT FROM AUTHOR]

High content of biogenic amines in fermented food has adverse effects on the human body. Previous studies showed that biogenic amines could be reduced in some fermented foods using enzymes. However, this process was barely explored in alcoholic beverages. In this study, potential biogenic amine degarding genes were cloned from Saccharopolyspora hirsuta F1902 and Saccharopolyspora hordei F2002, and expressed in E. coli to study the enzymatic activities of copper-containing amine oxidases named as CaoAShi and CaoASho in huangjiu. The degradation ratio of total biogenic amines by CaoAShi (31.72%) was higher than that of CaoASho (24.37%). CaoAShi and CaoASho had the highest degradation ratios of histamine, phenylethylamine, followed by tyramine, tryptamine or putrescine, and the smallest was cadaverine. The results indicated that CaoAShi had better biodegradability of biogenic amines than CaoASho in huangjiu (P < 0.05), and the two enzymes had the same amine substrate characteristics. These results provide new insights for the reduction of biogenic amines using amine oxidases, which is useful not only for huangjiu brewing industry, but also for other fermented food industries. • Amine-reducing enzymic genes in Saccharopolyspora were screened and cloned. • Potential genes were expressed in E. coli and its zymoproteins were purified. • The reduction effect of CaoAShi on biogenic amines was better than that of CaoASho. • Degradation ratio of total biogenic amines by CaoAShi was more than 30% in huangjiu • Two enzymes had the best reduction effect on histamine and phenylethylamine. [ABSTRACT FROM AUTHOR]

Aromatic alcohols (including β-phenylethanol, tyrosol and tryptophol) could contribute positively to the aroma flavor of huangjiu at an appropriate amount. In this study, it was found that the aromatic alcohols in huangjiu were predominantly synthesized by Saccharomyces cerevisiae HJ01. The Ehrlich pathway and shikimate pathway, including 31 genes, are responsible for aromatic alcohol biosynthesis in S. cerevisiae. During the first 120 h of huangjiu fermentation, the genes GAP1 HJ01 (permease), BAT2 HJ01 (transaminase), PDC1 HJ01 and PDC5 HJ01 (pyruvate decarboxylase), and ADH1 HJ01 (alcohol dehydrogenase) formed integrated Ehrlich pathway are responsible for aromatic alcohol biosynthesis. In S. cerevisiae HJ01, the mutations in the promoter region of genes GAP1 HJ01, BAT2 HJ01, PDC1 HJ01, and PDC5 HJ01 involved in the Ehrlich pathway increased the promoter strength and transcriptional levels of related genes. The addition of 20 U/g acid protease could substantially increase the expression levels of genes involved in the Ehrlich pathway, and therefore there were 34.7% increasing for the concentration of total aromatic alcohols. • Aromatic alcohols in huangjiu are synthesized by Saccharomyces cerevisiae. • Aromatic alcohols in huangjiu are mainly synthesized through the Ehrlich pathway. • Key genes and promoter mutations in Ehrlich pathway were identified. • Acid protease enhanced expression level of key genes. [ABSTRACT FROM AUTHOR]

[Display omitted] • Putrescine and tyramine are main (>50%) BA in seriflux and huangjiu. • Lactic acid bacteria occupied > 90% in seriflux microbiota. • Lactobacillus plantarum JN01 inoculation reduced 78.4% of BA in recycled seriflux. • BA content in huangjiu was reduced by 87.7%. • No flavor impacts on huangjiu were observed by recycling seriflux. High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve "zero effluents" in rice soaking process, which might potentially be a "green technology" not only for huangjiu brewing industry, but also for other related traditional fermented food industries. [ABSTRACT FROM AUTHOR]

Yeast assimilable nitrogen (YAN) sources play an important role in the formation of higher alcohols in wine. In this study, the types and amounts of YAN sources and the genes that regulate the synthesis of higher alcohols in a yeast used for huangjiu brewing, Saccharomyces cerevisiae HJ, were assessed for the first time. Quantitative real-time PCR experiments demonstrated that S. cerevisiae HJ genes controlling the production of higher alcohols were expressed at significantly different levels during different growth stages and at different YAN levels, indicating that YAN significantly impacts the total higher alcohols concentration of huangjiu. Ammonium salts especially NH 4 Cl showed greater effect in reducing the content of higher alcohols than amino acids or urea. After optimization, the addition of NH 4 Cl (200 mg/L) most effectively reduced the content of higher alcohols at the end of fermentation with little effect on the cell growth rate, final cell density and ethanol concentration. Total higher alcohols decreased by 39%, while the concentrations of isobutanol, isoamylol and 2-phenylethanol decreased by 47%, 28%, and 44%, respectively. The addition of NH 4 Cl promoted the formation of esters and enriched the amino acids in huangjiu. This study provides a new insight to control the quality of huangjiu, especially the content of higher alcohols based on the strategy of adding NH 4 Cl. • Yeast assimilable nitrogen (YAN) decreased higher alcohol content in huangjiu. • YAN influences the gene transcription level related to higher alcohol synthesis. • 200 mg/L NH 4 Cl most effectively reduced the higher alcohols content in huangjiu. [ABSTRACT FROM AUTHOR]

• The intoxication effects of different types of alcoholic beverages was compared. • Interactions between huangjiu components and ethanol were investigated. • Six compounds were found to play key roles in huangjiu intoxication. • The results provide new insights for more rigorous control of the huangjiu quality. Although huangjiu is a popular alcoholic beverage in China, the occurrence of quick-intoxication suppresses huangjiu consumption and impedes development of the huangjiu industry. In this study, the Cryprinus carpio intoxication model was used to compare the differences in intoxication effect of alcoholic beverages and to assess the impacts of huangjiu components on intoxication for the first time. Exposure to huangjiu led to the most rapid physical imbalance of C. carpio , followed by red wine and Western liquor. Higher alcohols, biogenic amines and aldehydes could cause physical imbalance of fish by themselves, and synergistic effects were observed when combined with ethanol. 2-Phenylethanoland and isopentanol had the greatest positive effect on huangjiu intoxication, followed by histamine and phenethylamine. No synergistic effect was observed between individual aldehydes and ethanol. Identification of these impactful huangjiu components provides a new perspective on the establishment of more rigorous control on the quality and flavor of huangjiu. [ABSTRACT FROM AUTHOR]

In the process of Huangjiu fermentation, microbial succession plays an important role in quality control of Huangjiu. In this study, Lactobacillus acetotolerans was screened as internal standards, and the bacterial communities in Huangjiu fermentation were quantified definitively by high-throughput amplandin-qPCR. Based on the absolute quantitative results, multivariate statistics combined with flavor substance content analysis showed that Lactobacillus was significantly correlated with 11 core flavor substances. Macrotranscriptomics was further used to examine the transcription levels of genes related to flavor substances. The results showed that Lactobacillus was involved in the biosynthesis of several core flavor substances such as ethyl acetate during fermentation, and the correlation was strongest at the post-fermentation stage (day 5–23). It was confirmed that Lactobacillus was the core species in the formation of flavor substance in Huangjiu. This study provided valuable reference for further revealing the mechanism of microbial interaction during Huangjiu fermentation and improving the quality of Huangjiu. • An absolute quantitative method of microorganisms was developed. • Absolute quantification of bacterial community in rice wine fermentation. • Lactobacillus were significantly related to 11 core flavor compounds. • The designed specific primers successfully constructed a unified standard curve. [ABSTRACT FROM AUTHOR]

Rice soaking is an important step in the Huangjiu brewing process. It affects the subsequent fermentation process and the quality of Huangjiu. However, the mechanism and physicochemical variation of rice soaking have been little studied. The physicochemical characteristics of japonica rice (JR), japonica glutinous rice (JGR), indica rice (IR) and indica glutinous rice (IGR) and their properties during the soaking process were studied and compared. The decreased pasting temperature of soaked rice indicated that they were easier to cook and gelatinize after soaking. The four kinds of rice and the soaked water showed different properties after soaking. During soaking, the total acids and amino nitrogen of the four kinds of rice increased slowly at first, then increased rapidly and finally became stable, while the reducing sugar content increased initially and then decreased. The soaking water of JGR showed the highest values of the physicochemical components, showing that it might be more profitable for further Huangjiu fermentation. Image 1 • Rice varieties have different soaking properties in the process of Huangjiu brewing. • Soaking significantly affects the morphology and pasting properties of the rice. • Total acid and amino nitrogen changes of soaked water in different rice varieties were consistent. • The organic acids in the rice soaked water is mainly lactic acid and acetic acid. • Japonica glutinous rice soaked water has the highest chemical components contents. [ABSTRACT FROM AUTHOR]