Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour

Abstract

SummaryThe starters (Jiu Yao) play key roles in the fermentation of rice wine. However, the microbial composition in the starters and their impact on the dynamic changes in the microbial community during the fermentation of Chinese rice wine (CRW) remain unknown. This study aimed to investigate the microbial community structure in different stages of CRW fermentation with two starters (Q1 and Q2) using high‐throughput sequencing approaches. The β‐diversity analysis showed significant differences in fungal components during fermentation, but no significant differences in bacterial composition. Saccharomyces, Aspergillus, Wickerhamomyces and Hyphopichia were the dominant fungal genera. Pediococcus and Weissella were the main bacterial genera. In addition, the ethanol content of wine fermented with Q1 starter (13.33%) is not as high as that of wine made with Q2 starter (14.57%). The total sugar concentration of Q1 and Q2 starters fermentation broth (HJ‐1 and HJ‐2) is 22.74 and 30.20 g L−1, respectively. The correlation analysis showed 11 dominant microbial genera are strongly related to 27 volatile compounds in HJ‐1, and seven dominant microbial genera are strongly related to 18 volatile compounds in HJ‐2. In conclusion, this study indicated that CRW brewed with different starters have different flavour profiles.