Abstract
Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and microorganisms in F. tataricum grain rice wine were studied. One hundred and seven volatile compounds (including 11 kinds of pyrazines that were rarely detected in wine) were detected and eight organic acids were measured. The microecological diversity in the fermentation process of F. tataricum rice wine was studied. It was found that Bacillus was the main bacterial genus, and the unclassfied_O_Saccharomycetales was the main fungi. Correlation analysis between microorganism and flavor compound shown there are 838 correlations. A total of 108 microbial genera maybe participate in the formation of flavor compounds. In addition, fourteen genera included unclassified_O_Saccharomycetales, Lactococcus, Pediococcus, Aspergillus, Cladosporium, Cochliobolus, Sporidiobolus, Pichia and Saccharomycopsis et al. were screened as functional significant microbiota and built correlation with flavor compounds. This work provides a perspective for bridging the gap between flavor compound and microbial community, and advances our understanding of mechanisms in F. tataricum rice wine fermentation.
Highlights
Chinese rice wine (CRW) is a Chinese traditional alcoholic beverage
Functional core microbiota were selected by comparison of the comprehensive significance of microbiota correlated with flavors in the fermentation process of CRW using F. tataricum grain as feedstock
The metabolic activity of microorganisms involved in industrial fermentation depends on the fermentation conditions and availability of nutrients
Summary
Chinese rice wine (CRW) is a Chinese traditional alcoholic beverage. It has been popular in China for thousands of years because of full-bodied aroma, soft taste, high nutritional value and low alcohol content[1,2]. With the development of science and technology, Illumina-based metagenomic sequencing is widely used Through this technique, Xie et al revealed the community structure of Shaoxing rice wine at different fermentation times[15]. Studies on the microbial diversity and flavor of Chinese rice wine fermented with F. tataricum using the High-throughput sequencing (HTS) approach have not been reported yet. Functional core microbiota were selected by comparison of the comprehensive significance of microbiota correlated with flavors in the fermentation process of CRW using F. tataricum grain as feedstock. The objective of this study was to identify the flavor compounds in F. tataricum grain CRW, and to predict the relationship between volatile compounds and microbial communities, and to estimate the functional significant microbiota by bioinformatics analysis. F. tataricum as the feedstock can increase the variety of CRW and increase the added value of F. tataricum
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