Individualization of Chinese alcoholic beverages: Feasibility towards a regulation of organic acids

Abstract

Organic acids are important components in alcoholic beverages, and have vital flavor contributions and physiological significance to the liquor body. Currently researchers focus on the identification, metabolism and physiological significance of organic acids in alcoholic beverage. However, the regulation of organic acids in complex microbial communities remains unclear during the fermentation of alcoholic beverages. Metabolic characteristics of acid-producing bacteria and how to artificially mediate metabolic factors affecting organic acids need to be solved urgently. We reviewed the distributions of organic acids in spread of alcoholic beverages, and discussed the metabolism of organic acids and their driving forces. Furthermore, we provided a potential approach to regulate the formation of organic acids in the complex microbial communities, for improving the flavor and physiological significance of alcoholic beverages.Functional microorganisms (like Lactobacillus, Bacillus, Weissella, Saccharomyces and Saccharomycopsis etc.) are responsible for the metabolism of organic acids in the production of alcoholic beverages. Moreover, we highlight that lactic acid and acetic acid are the universal acids in Baijiu, Huangjiu and rice wine, and they are produced through the pathway of homofermentation and heterofermentation by lactic acid bacteria (LAB). In addition, the diversities of acids are dynamic among different alcoholic beverages, as the synergistic effects of abiotic and biotic factors (microbes, temperature, humidity, etc.). Herein, as the accumulation of knowledge on the metabolism of organic acids and their responsible microbes, we carefully discussed the potential approach to adjust the formation of organic acid in the fermentation of alcoholic fermentations.