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Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese rice wine, and analyzed the correlation between the physicochemical and biological factors of Chinese rice wine and the production of biogenic amines. Results showed that, during the pre-fermentation stage (stage I), the content of biogenic amine was significantly negatively correlated with sugar level and acidity, and was significantly positively correlated with amino acid concentration. The maximum biogenic amine concentration in Chinese rice wine was 36.79 mg/L. During the post-fermentation stage (stage II), a significant increase in the content of lactic acid bacteria was positively correlated with biogenic amine content. The maximum biogenic amine concentration in Chinese rice wine was 22.50 mg/L. The high amino acid concentration and lactic acid bacteria concentration in the fermentation process enhance the biogenic amine formation. These results have provided a theoretical support for control of biogenic amine content in fermentation of Chinese rice wine.

Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese rice wine, and analyzed the correlation between the physicochemical and biological factors of Chinese rice wine and the production of biogenic amines. Results showed that, during the pre-fermentation stage (stage I), the content of biogenic amine was significantly negatively correlated with sugar level and acidity, and was significantly positively correlated with amino acid concentration. The maximum biogenic amine concentration in Chinese rice wine was 36.79 mg/L. During the post-fermentation stage (stage II), a significant increase in the content of lactic acid bacteria was positively correlated with biogenic amine content. The maximum biogenic amine concentration in Chinese rice wine was 22.50 mg/L. The high amino acid concentration and lactic acid bacteria concentration in the fermentation process enhance the biogenic amine formation. These results have provided a theoretical support for control of biogenic amine content in fermentation of Chinese rice wine. [ABSTRACT FROM AUTHOR]

BACKGROUND: It has been well accepted that lactic acid bacteria (LAB) are the main bacterial genera present during the brewing of Chinese rice wine (CRW). LAB plays a decisive role in the flavor quality of CRW; however, its application in CRW has previously been overlooked. Therefore, effects of different LAB as co‐fermenter on the flavor characteristics of CRW were investigated. RESULTS: Co‐fermentation of LAB increased the utilization rate of reducing sugar, concentration of lactic acid, amino acid nitrogen and total acidity, as well as the content of volatile flavor compounds. Different LAB doses had little effect on the flavor profiles of CRW, but the species of LAB greatly affected the flavor characteristic. The flavor of CRW co‐fermented with Lactococcus lactis was characterized by long‐chain fatty acid ethyl esters, while co‐fermentation with Weissella confusa highlighted the ethyl esters of low molecular weight and short carbon chains in the resultant CRW. Alcohol compounds were dominant in the CRW co‐fermented using Pediococcus pentosaceus. CONCLUSION: The co‐fermentation of LAB increased the number of volatile flavor compounds, especially esters. LAB exhibited great potential in the application of CRW industry to enrich the flavor characteristics and enhance the flavor diversity of the final product. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Different raw rice and starters will affect the quality of Chinese rice wine (CRW). This study focused on the quality (flavour components, total phenolic content and antioxidant capacity) between Hong Qu japonica rice wine and Wheat Qu glutinous rice wine. Free amino acids and volatile compounds were analysed respectively. Total phenolic content was compared using Folin–Ciocalteu methods and antioxidant activity using DPPH, ABTS+ and FRAP methods. The results indicated that total free amino acid content of CRW ranged from 0.959 ± 0.09 to 3.229 ± 0.24 g L−1. About 65 volatile compounds were obtained in wine samples, mainly including alcohols, esters, aldehydes, acids, phenols and ethers. Isopentanol, isobutanol, phenylethyl alcohol, ethyl lactate, diethyl succinate, benzaldehyde, furfural and 2,4‐ditert‐butylphenol were the prominent aroma components in samples. Total phenolic content in samples ranged from 0.27 ± 0.00 to 0.45 ± 0.01 mg GAE mL−1. Experimental samples showed different radical scavenging capacity and ferric‐reducing capacity. These results proved that japonica rice wine with Hong Qu had abundant flavour components and strongest antioxidant capacity, the brewing raw material can be better developed in the production of CRW. [ABSTRACT FROM AUTHOR]

A rapid and sensitive QTRAP mass spectrometric method was developed for the detection and confirmation of nine sweeteners (acesulfame, saccharin sodium, sodium cyclamate, aspartame, alitame, sucralose, neotame, stevia extract, and advantage) in Chinese rice wine. The samples with different sugar contents were diluted with ultrapure water, and the standard working solution was prepared by adding 1.0 mL of Chinese rice wine blank matrix to the standard series solution. The target was separated by a Kinetex 2.6 μm F5 100 A LC Column 100 × 2.1 mm chromatographic column, MRM-IDA-EPA by applying QTRAP mass spectrometry composite mode acquisition was applied to obtain MRM data as well as highly sensitive secondary fragmentation full-spectrum data at the same time to establish a standard library of nine Chinese rice wine sweeteners for accurate characterization and MRM data peak area (external standard method) quantification by automatic comparison with the library of standards. The experiments showed that the correlation coefficients of the standard curves of the nine sweeteners were greater than 0.997 in the range of 10 ~ 500 µg/L standard working series solutions, and the limits of quantification of the method were in the range of 0.8–88.0 µg/kg, with spiked recoveries of 80.3%~118.8% and relative standard deviations (RSDs) of 0.74%~6.40%. QTRAP mass spectrometry was used for the determination of the nine sweeteners in Chinese rice wine with easy and fast pretreatment, simple operation, high accuracy, and sensitivity. [ABSTRACT FROM AUTHOR]

Urethane hydrolase can degrade the carcinogen ethyl carbamate (EC) in fermented food, but its stability and activity limit its application. In this study, a mutant G246A and a double mutant N194V/G246A with improved cpUH activity and stability of Candida parapsilosis were obtained by site-directed mutagenesis. The catalytic efficiency (Kcat/Km) of mutant G246A and double mutant N194V/G246A are 1.95 times and 1.88 times higher than that of WT, respectively. In addition, compared with WT, the thermal stability and pH stability of mutant G246A and double mutant N194V/G246A were enhanced. The ability of mutant G246A and double mutant N194V/G246A to degrade EC in rice wine was also stronger than that of WT. The mutation increased the stability of the enzyme, as evidenced by decreased root mean square deviation (RMSD) and increased hydrogen bonds between the enzyme and substrate by molecular dynamics simulation and molecular docking analysis. The molecule modification of new cpUH promotes the industrial process of EC degradation.

Polysaccharides (CWP) from nutritious wine made from glutinous rice with added Chinese chestnut as a nutritional fortifier using the traditional fermentation process of Chinese rice wine (Huangjiu) were obtained by fractional ethanol precipitation and purified by ultrafiltration into two fractions: CWP-1 (> 100 ku) and CWP-2 (30–100 ku). CWP-1 and CWP-2 were mainly composed of eight monosaccharides, including galactose, mannose, glucose, arabinose, xylose, fucose, galacturonic acid and glucuronic acid. Infrared spectroscopy analysis showed the typical absorption peaks of both polysaccharides and the presence of α- and β-glycosidic bond conformations in CWP-1. In vitro immunological assays showed that CWP-1 and CWP-2 significantly induced the secretion of tumor necrosis factor-α (TNF-α), interleukin 6 (IL-6) and nitric oxide (NO) by mouse macrophages RAW 264.7, and their capacity to secrete cytokines was higher than that of lipopolysaccharide (LPS) at the same mass concentration. This study will provide theoretical references for the research and utilization of functional components in chestnut processed Chinese chestnut products and new Huangjiu.

Summary: This study investigated the effect of Lactobacillus plantarum F25‐4 assisted rice soaking (LAS) on the cooking properties of japonica rice used for Chinese rice wine (CRW) production. The effects of LAS and natural soaking were compared based on the chemical composition, thermal characteristics, infrared spectroscopy and sodium dodecyl sulphate‐polyacrylamide gel electrophoresis of rice flour. After LAS, the protein content of the rice was reduced by 17.63%, and the initial temperature (To), peak temperature (Tp) and conclusion temperature (Tc) were reduced by 36.86%, 17.89% and 1.61%, respectively, as revealed by differential scanning calorimetry analysis. The Zeta (ζ) potential value changed from −8.75 mV to −3.99 mV, and the minimum cooking time was reduced by 40% to only 15 min. The viscoelasticity of LAS rice increased after gelatinisation, as confirmed by confocal laser scanning microscope images. The glutelin precursor of the LAS rice disappeared, and the disorder of protein secondary structure increased, but there was no significant difference in the starch crystal area. LAS effectively improved the cooking properties of rice by changing the protein configuration on the surface of starch granules and reducing protein adsorption, leading to increased starch water absorption and decreased rice gelatinisation temperature. Our research suggests that LAS can reduce the cooking temperature of rice in CRW production, thus saving steam consumption during cooking. [ABSTRACT FROM AUTHOR]

Summary: The 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. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To reveal the specific differences in taste characteristics of Chinese rice wine, quantitative description analysis, temporal check-all-that-apply (TCATA), temporal dominance of sensation (TDS), time-intensity and an electronic tongue were used to evaluate taste attributes of different types of Chinese rice wine (YH, HD, SN and XX). First, it was found that sourness, sweetness, bitterness and umami endowed Chinese rice wine with unique taste characteristics, and brewing techniques had a significant effect on the taste characteristics of the four types of Chinese rice wine by quantitative description analysis. Then, TCATA test showed that the panelist citation proportion of the sour taste of YH was as high as 100% at the beginning of the evaluation. The citation proportion of the sour and bitter tastes of YH and HD showed a downward trend within 60s after drinking, meanwhile, that of the umami taste gradually increased after drinking for 30s. The sweet taste of SN and XX was stronger than YH and HD when was just drunk, and the citation proportion of the sweet and astringent tastes decreased with time. The TDS and time-intensity tests showed that the dominance of the sour taste of YH and HD continued to 15–20s, and the dominant rate of bitter taste at this stage showed an upward trend. The bitter taste of YH reached the highest dominance rate of 63.3% in 25s. The sweet dominance rate of XX at 0s reached 73.3%, and the dominant duration of sweet taste was close to 30s. And the bitterness of the four types of Chinese rice wine in each period exhibited the order of YH > HD > SN > XX. Finally, the response regularity of electronic tongue to each taste attribute of the four types of Chinese rice wine was consistent with the results of artificial sensory evaluation. A systematic taste evaluation method for Chinese rice wine combined with artificial sensory and intelligent sensory was established reliably. [ABSTRACT FROM AUTHOR]

Objective To establish an analytical method for the simultaneous determination of 20 kinds of polyphenols (gallic acid, catechin, vanillic acid, caffeic acid, syringate acid, p-conmaric acid, ferulic acid, quercetin, coumalic acid, protocatechuic acid, kaempferol, chlorogenic acid, vitexin, quercitrin, hyperoside, rutin trihydrate, epicatechin, ellagic acid, cinnamic acid, sinapic acid) in Chinese rice wine by liquid chromatography-tandem mass spectrometry combined with liquid-liquid extraction. Methods The sample was acidified using concentrated hydrochloric acid, extracted with ethyl acetate and ether. The target compounds were separated by Waters ACQUITY HSS T3 chromatography column (2.1 mm×100 mm, 1.8 μm). The mass spectrometer data were acquired under multiple reaction monitoring of the electrospray ionization source negative ion mode. The qualitative analysis was performed with mass number and retention time, and the peak area (external standard method) was quantified. Results The results showed that the liner of 20 kinds of polyphenols was good in the range of 5‒500 μg/L. The linear correlation coefficients were more than 0.997, and the limits of quantification were 0.4‒7.8 μg/L. The recoveries for spiked samples were 71.1%‒111.0% with the relative standard deviations of 0.63%‒9.42%. Conclusion The method has the advantages of simple pretreatment steps, rapid determination, high accuracy and sensitivity for detecting 20 kinds of polyphenols in Chinese rice wine. [ABSTRACT FROM AUTHOR]

To investigate the effect of deleting the genes encoding branched-chain amino acid transaminase (BAT2 gene) and pyruvate decarboxylase-like enzyme (THI3 gene) in Saccharomyces cerevisiae on the high alcohol content in Chinese rice wine, the diploid yeasts XF1-B (BAT2 gene deletion) and XF1-TB (THI3 and BAT2 gene deletion) were constructed using the Cre/loxP recombination system with the haploid XF1a7/XF1α6 of XF1 and haploid XF1a7-T/XF1α6-T of XF1-T (THI3 gene deletion) as the original strains. Chinese rice wine was fermented using XF1, XF1-B, and XF1-TB under the same conditions. The growth capability of XF1-B and XF1-TB was similar to that of XF1, and the basic fermentation capability was not significantly different. The isoamyl alcohol content decreased by 18.12% and 26.06%, the isobutanol content decreased by 35.21%and 18.83%, the n-propanol content increased by 15.42%and 32.75%, and the high alcohol content decreased by 15.65%and 15.28%to 269.59 and 270.77 mg/L in the Chinese rice wine brewed using XF1-B and XF1-TB, respectively, compared with those of wine brewed using XF1. The ratio of isoamyl alcohol/isobutanol was 3.24 and 2.34 in Chinese rice wine brewed using XF1-B and XF1-TB, respectively, representing a decrease of 27.78% compared with that of wine brewed using XF1. In summary, both XF1-B and XF1-TB effectively reduced the total higher alcohol content, and XF1-TB effectively reduced the ratio of isoamyl alcohol/isobutanol in Chinese rice wine. Hence, they can weaken the intoxication degree and improve the quality of Chinese rice wine [ABSTRACT FROM AUTHOR]

BACKGROUND: Ethyl carbamate (EC) is a potential carcinogen existing in fermented foods such as Chinese rice wine (Huangjiu). Since urea is an important precursor of EC, the degradation of urea could be an effective way to reduce EC in foods. RESULTS: In this study, an Enterobacter sp. R‐SYB082 with acid urea degradation characteristics was obtained through microbial screening. Further research isolated a new acid urea‐degrading enzyme from R‐SYB082 strain – ureidoglycolate amidohydrolase (UAH) – which could degrade EC directly. The cloning and expression of UAH in Escherichia coli BL21 (DE3) suggested that the activity of urea‐degrading enzyme reached 3560 U L−1, while urethanase activity reached 2883 U L−1 in the optimal fermentation condition. The enzyme had the dual ability of degrading substrate urea and product EC. The removal rate of EC in Chinese rice wine could reach 90.7%. CONCLUSION: This study provided a new method for the integrated control of EC in Chinese rice wine and other fermented foods. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

SUMMARY: In view that enzymatic extrusion can change the degradation degree of raw materials, this paper studied the regulation rules of four indexes of degradation degree of enzymatically extruded glutinous rice flour and the correlation between these indexes and the quality indexes of brewed Chinese rice wine. The results showed that at appropriate water content, dextrose equivalent (DE) and water solubility index (WSI) were linearly related to the enzyme content in extrusion with thermostable α‐amylase (TS‐αA) and mesophilic α‐amylase (MS‐αA), respectively. But water absorption index (WAI) was not significantly affected by enzyme content. The percentages of each degree of polymerisation (DP) (1–7) and that of the sum of the rest DPs called other DP were the fundamental reasons for different DE values, WSI, WAI and quality indexes of Chinese rice wine. DP1 was significantly positively correlated with alcohol degree, and negatively correlated with total acid. DP2–DP7 (except DP4) was significantly positively correlated with amino acid nitrogen. Besides, other DP was significantly positively correlated with total sugar and total acid. The percentages of DP1, DP2–DP7 and other DP could be respectively adjusted by changing enzyme content in extrusion with MS‐αA, MS‐αA/TS‐αA and TS‐αA to control the related quality indexes of Chinese rice wine. [ABSTRACT FROM AUTHOR]

Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella , Enterobacter , Leuconostoc , Kosakonia , Saccharomyces , Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora , Lactococcus , Enterobacter , Leuconostoc , Kosakonia , Pediococcus , Pantoea , Saccharomyces , Aspergillus , Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW. [Display omitted] • Most of the volatile flavor components (VFCs) were significantly enriched in HQW. • The characteristic aroma-active compounds between HQW and MQW were identified. • Biogenic amines (BAs) content in MQW was significantly higher than that in HQW. • BAs are mainly produced in large quantities in the early stage of rice wine brewing. • Microbial genes related to BAs and characteristic VFCs metabolism were annotated. [ABSTRACT FROM AUTHOR]

The synthetic community of lactic acid bacteria (LAB) is commonly utilized in the food industry for manipulating product properties. However, the intermediate interactions and ecological stability resulting from metabolic differences among various LAB types remain poorly understood. We aimed to analyze the metabolic behavior of single and combined lactic acid bacteria in China rice wine based on microbial succession. Three-stage succession patterns with obligate heterofermentative LAB dominating prefermentation and homofermentative LAB prevailing in main fermentation were observed. Facultative heterofermentative LAB exhibited significant growth. Pairwise coculture interactions revealed 63.5% positive, 34.4% negative, and 2.1% neutral interactions, forming nontransitive and transitive competition modes. Nontransitive competitive combinations demonstrated stability over ∼200 generations through amino acid (mainly aspartic acid, glutamine, and serine) cross-feeding and lactic acid detoxification, which also showed potential for controlling biogenic amines and developing LAB starter cultures. Our findings offer insights into the mechanistic underpinnings of LAB interaction networks.

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In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro‐oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long‐chain fatty acid ethyl esters (C13–C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro‐oxygen and electric field treatment. Micro‐oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages. [ABSTRACT FROM AUTHOR]

In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar. [ABSTRACT FROM AUTHOR]

Urethane hydrolase can degrade the carcinogen ethyl carbamate (EC) in fermented food, but its stability and activity limit its application. In this study, a mutant G246A and a double mutant N194V/G246A with improved cpUH activity and stability of Candida parapsilosis were obtained by site-directed mutagenesis. The catalytic efficiency (K cat/ K m) of mutant G246A and double mutant N194V/G246A are 1.95 times and 1.88 times higher than that of WT, respectively. In addition, compared with WT, the thermal stability and pH stability of mutant G246A and double mutant N194V/G246A were enhanced. The ability of mutant G246A and double mutant N194V/G246A to degrade EC in rice wine was also stronger than that of WT. The mutation increased the stability of the enzyme, as evidenced by decreased root mean square deviation (RMSD) and increased hydrogen bonds between the enzyme and substrate by molecular dynamics simulation and molecular docking analysis. The molecule modification of new cpUH promotes the industrial process of EC degradation. [Display omitted] • Sequence structure-oriented mutant with improved enzyme activity and stability was obtained. • The enzyme activities of mutants G246A and N194V/G246A were 1.31 times and 1.20 times higher than WT, with improved stability. • The degradation rate of EC in rice wine by G246A, N194V/G246A was 2.69 times and 2.68 times that of WT. [ABSTRACT FROM AUTHOR]

Fatty acid ethyl esters (FAEE) are key target for wine industry to diversify its production towards fruity flavor. The microbial community and functional enzymes governing FAEE formation during Chinese rice wine (Huangjiu) brewing were investigated in current study. Physicochemical characteristics and FAEE displayed distinct phased changes, which fluctuated sharply in initial fermentation and then leveling off gently. Except for reducing sugar, other factors and FAEE showed strong positive correlations with the dominant microorganisms. Based on metagenomic analysis, Saccharomyces cerevisiae and lactic acid bacteria (LAB) were dominant in production of oxidoreductase, transferase, and isomerase, which significantly contributing to FAEE synthesis. Besides, phosphoglycerate mutase, pyruvate decarboxylase, fatty-acyl-CoA synthase, and trans -2-enoyl-CoA were crucial enzymes for the synthesis of FAEE precursors, with S. cerevisiae making substantial contributions. Microbe-mediated metabolic pathways elucidated that FAEE was mainly synthesized via ethanol and fatty acyl-CoA (C ≤ 16) under lipase and alcohol acyltransferase through S. cerevisiae during Huangjiu brewing. The most abundant LAB mainly influenced FAEE via pyruvate metabolism and esterase synthesis. Co-occurrence analysis highlighted the importance of amino acids for FAEE formation, especially lysine. The findings provide insights into optimizing FAEE production for enhanced flavor quality of alcoholic beverages. • Fatty acid ethyl esters (FAEE) increase greatly in the first 48 h, then leveled off. • Oxidoreductases, transferases, and isomerases greatly contributed for FAEE formation. • Lactic acid bacteria affect FAEE formation by pyruvate and esterase metabolisms. • In Huangjiu brewing, Saccharomyces cerevisiae is key contributor for FAEE synthesis. • FAEE in Huangjiu was mainly synthesized by fatty acyl-CoA (C ≤ 16) and ethanol. [ABSTRACT FROM AUTHOR]

To determine the key odorants of a popular Chinses rice wine, Shaoxing-jiu, volatile compounds were analyzed by using sensory-directed flavor approaches, including gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame photometric detector (FPD), gas chromatography olfactometry (GC-O), aroma recombination and omission experiments, and odorant addition experiments. Fifty-five volatile compounds were detected in traditional Shaoxing-jiu via GC-MS, more than those in mechanical Shaoxing-jiu. Thirty-four aroma-active compounds in traditional Shaoxing-jiu were determined via GC-O. According to aroma recombination and omission experiments, the aroma profile of the recombination model constructed by these aroma-active compounds at their detected concentrations was similar to that of traditional Shaoxing-jiu, and 15 of them were affirmed as key odorants. Among the key odorants, phenylethyl alcohol, furfural, γ-nonalactone and dimethyl trisulfide presented very highly significant aroma contributions, indicating that their omission would cause great aroma differences. Then odorant addition experiments highlighted the aroma impacts of these four paramount key odorants on sensory descriptors in traditional Shaoxing-jiu. [ABSTRACT FROM AUTHOR]

Drinking tastes and lubrication properties of Chinese rice wine (CRW) under different heating temperatures were studied by tribology tests, gas chromatography–mass spectrometry (GC–MS) and sensory evaluations. CRW's drinking tastes were evaluated by taste panelists. Flavor compounds were detected by GC–MS. Lubrication properties of CRW were measured by tribometer. Drinking tastes changed under different heating temperatures and were the best at 60°C assessed by panelists. Four key compounds, furfural, benzaldehyde, butanedioic acid diethyl ester, and phenylethyl alcohol, were determined by GC–MS affecting drinking tastes of CRW. Their variation trends were consistent with the changes of CRW's tastes. The variation of CRW's lubrication properties had a positive correlation with that of CRW's taste, especially astringency. The lowest friction coefficient implied the best lubrication performance and taste at 60°C. Therefore, it was possible to rapidly evaluate drinking tastes of CRW using tribology technology based on the results. Reasons for temperatures influencing CRW's lubrication properties and drinking tastes were also analyzed in this study. [ABSTRACT FROM AUTHOR]

The viscosity of Chinese rice wine gradually increases with the maturing process, resulting in a better taste due to longer contact with the tongue. Herein, the structure of water–ethanol was detected by hydrogen nuclear magnetic resonance (1H-NMR) and viscosity measurement to define the strength of hydrogen bonding. Through single-factor experiments, it can be seen that most of the flavors have a promoting effect on alcohol–water hydrogen bonding, with the exception of aldehydes. And the factors influencing hydrogen bonding in decreasing order were determined by Plackett–Burman (PB) test. The relationship between hydrogen bonding strength and flavor in Chinese rice wine with 18% (v/v) alcohol concentration was investigated through multiple regression analysis, with an adjusted R2 of 0.925. The results of study provide important insight for the quality control and molecular mechanism of viscosity increasing during Chinese rice wine aging.

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional 2-days soaking process was steamed and fermented. Our results showed that vacuum soaking led to similar absorbed water but less leached solids compared with traditional soaking and showed limited influence on the physiochemical characteristics of steamed rice. Monitoring of the fermentation process suggested that the content of amino acid nitrogen in the vacuum-soaked group was significantly higher than that of the traditional-soaked group, while the other indexes were similar. The detection of flavor substances in the rice wine indicated that the contents of organic acids and free amino acids were higher in the vacuum-soaked group, and the main kinds of volatile flavor compounds from the two groups were similar. Additionally, sensory evaluation reflected that the rice wine brewed with rice subjected to either of the two different soaking treatments had similar sensory performances. Our research indicated that vacuum soaking could effectively shorten the soaking time of rice in Chinese rice wine production, thus shortening the brewing cycle without sacrificing the quality of the rice wine. [ABSTRACT FROM AUTHOR]

As one of the three most famous brewed wines in the world, Chinese rice wine is made from rice and husked millet, containing 14 percent to 20 percent alcohol. Highly original, yellow wine brewing techniques are regarded as the model of the wine brewing industry in Asia. Shaoxing Huangjiu is produced in Zhejiang province and remains the oldest and most representative Chinese rice wine. During storage, Shaoxing Huangjiu is susceptible to environmental disturbance and produces colloidal haze to result in turbidity. In this study, the main composition and source of colloidal haze protein in Shaoxing Huangjiu were analyzed by two‐dimensional electrophoresis and matrix‐assisted laser ionization time‐of‐flight tandem mass spectrometry (MALDI‐TOF/TOF MS). The results showed that the proteins in colloidal haze mainly consisted of oat protein b1, oat‐like protein, di‐amylase inhibitor, pathogenesis‐related protein, pathogenesis‐related protein‐4, chitinase II derived from wheat and oat‐like protein, and beta‐amylase derived from rice. The amino acid composition and secondary structure of haze protein and supernatant protein in Huangjiu were further explored by high‐performance liquid chromatography and Fourier transform infrared spectroscopy. The study has broadened knowledge of the main composition and source of colloidal haze protein in Shaoxing Huangjiu. The corresponding results indicated that the amino acid composition from colloidal haze had the main characteristics of high hydrophobicity and low water solubility. [ABSTRACT FROM AUTHOR]

BACKGROUND The content of protein components of glutinous rice significantly affects the quality of Chinese rice wine. Therefore, the effects of protein components on the quality of Chinese rice wine were investigated by adding the exogenous proteins glutelin and albumin individually or in combination RESULTS: Compared with the control, the samples with increased glutelin components exhibited improved formation of numerous alcohol esters with alcoholic and fruity representatives. The promotion rates of glutelin to total alcohols and total esters were 18% and 99%, respectively. The amount of 4‐vinylguaiacol characterized by a spicy, smoky odor was reduced to 40%. Correlation analysis between chemical composition and sensory characteristics showed a significant positive correlation between umami and amino nitrogen (r = 0.935) and total amino acid content (r = 0.729). The bitterness of Chinese rice wine was related to the change of alcohol content (r = 0.689) and total soluble solid (r = 0.904). Sensory analysis revealed that the increase of the glutelin component of Chinese rice wine increased its alcoholic, fruity, and honey‐like features, as well as its umami, acidity and bitterness. The increase also reduced the caramel‐like, herb‐like, and smoky sensory characteristics of Chinese rice wine and its Qu aroma and sweetness CONCLUSION: The protein content of glutinous rice significantly affects the quality of rice wine. The Glutelin has a significant relationship with fruity, honey, and umami flavors; the albumin has a significant relationship with medicinal, bitter, and astringent flavors. Therefore, reasonable adjustment of the glutelin content of glutinous rice can effectively improve the sensory quality of rice wine. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to reduce higher alcohols with Chinese rice wine as an experimental model. Higher alcohols including isobutyl alcohols, isoamyl alcohols, and β-phenethyl alcohols were significantly decreased by 19.27, 23.03 and 19.43%, respectively, when 200 mg/L (NH4)2HPO4, 5% (w/v) yeast, and 11% wheat Koji were added to fermentation broth. Meanwhile, important quality parameters remained unchanged including free amino acids, organic acids, biogenic amines, and esters. The expression of glutamate dehydrogenase 1 gene (GDH1) and glutamine synthetase gene (GLN1) was significantly enhanced, 26.9- and 1.9-folds respectively. These results suggest that ammonium compensation could effectively decrease higher alcohols in Chinese rice wine by activating glutamate dehydrogenase (GDH) pathway in ammonium assimilation. [ABSTRACT FROM AUTHOR]

Ethyl carbamate (EC) is a potential carcinogen to humans that is mainly produced through the spontaneous reaction between urea and ethanol during Chinese rice wine brewing. We metabolically engineered a strain by over-expressing the DUR3 gene in a previously modified strain using an improved CRISPR/Cas9 system to further decrease the EC level. Homologous recombination of the DUR3 over-expression cassette was performed at the HO locus by individual transformation of the constructed plasmid CRISPR-DUR3-gBlock-HO, generating the engineered strain N85DUR1,2/DUR3-c. Consequently, the DUR3 expression level was significantly enhanced in the modified strain, resulting in increased utilization of urea. The brewing test showed that N85DUR1,2/DUR3-c reduced urea and EC concentrations by 92.0% and 58.5%, respectively, compared with those of the original N85 strain. Moreover, the engineered strain showed good genetic stability in reducing urea content during the repeated brewing experiments. Importantly, the genetic manipulation had a negligible effect on the growth and fermentation characteristics of the yeast strain. Therefore, the constructed strain is potentially suitable for application to reduce urea and EC contents during production of Chinese rice wine. Key Points: • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation. • An efficient CRISPR vector was constructed and applied for DUR3 over-expression. • Multi-modification of urea cycle had synergistic effect on reducing EC level. • Fermentation performance of engineered strain was similar with the parental strain. • No residual heterologous genes were left in the genome after genetic manipulation. [ABSTRACT FROM AUTHOR]

BACKGROUND Chinese rice wine (CRW; a traditional alcoholic beverage in China with unique flavor and high nutritional value) containing high level of biogenic amines (BAs) may be deleterious to human health. The processes of rice soaking, primary fermentation and secondary fermentation were found to be the major factors for accumulation of BAs during industrial CRW production. RESULTS: To reduce the risk of the formation of BAs in CRW production, Enterococcus durans AR315, a BA‐negative lactic acid bacterium, was isolated from CRW samples by PCR‐based molecular marker reverse screening in this work. With addition of AR315 during steeping rice phase, the level of total BAs was significantly decreased by 45.1% in comparison with the control. Moreover, the final BA concentration with the addition of AR315 was 27.6% lower than that of the control during fermentation phase. CONCLUSIONS: To our knowledge, this is the first report of decreased accumulation of BAs in CRW production using a BA‐negative lactic acid bacterium. Hence, using a BA‐negative lactic acid bacterium as a starter culture could be an efficient strategy for significantly reducing the formation of BAs, which has the potential for industrial application in CRW production. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

[Display omitted] • Correlation between accumulation of biogenic amines and models lactic acid bacteria in Chinese rice wine. • Biogenic amines is an important target for metabolic interaction of lactic acid bacteria. • L. plantarum (ACBC 271) substitution part in-situ lactic acid bacteria for fine-tuning of biogenic amines formation and maintaining community stability. • Simplified mathematical model can predict the fluctuations of lactic acid bacteria fitness in the community. This research paper focuses on the application of the "Design-Build-Test-Learn" framework to design and evaluate a synthetic microbial community aimed at studying the impact of Lactic Acid Bacteria (LAB) interactions and fitness on the formation of biogenic amines (BAs) in Chinese rice wine (CRW). The study reveals a close correlation between the assembly model of LAB and the accumulation of BAs in CRW, and multiple interactions were observed between amine-producing and non-amine-producing LAB, including commensalism, amensalism, and competition. The commensalism among amine-producing LAB was found to promote BAs accumulation through metabolic cross-feeding of amino acids. Moreover, the higher-order interaction community was designed to regulate the BAs formation effectively. For instance, the interference of Lactiplantibacillus plantarum (ACBC271) resulted in the elimination of amine-producing LAB viability, resulting in a 22% decrease (not exceeding 43.54 mg/L) in the total amount of BAs. Simulation of community dynamics models further suggests that LAB with quantitative social interactions can effectively control LAB accumulation in CRW by forecasting fluctuation in BAs generation through fitness competition and metabolic interference. Overall, this study provides valuable insights into the complex interaction networks within microbial communities in traditional fermentation ecosystems. It also proposes a novel approach for quality control of nitrogen food safety factors in fermented foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: There is a close relationship between certain 'aging markers' in wine and the wine's age. This study aimed to characterize all extracted aging markers in Chinese rice wine and distinguish the ages of Chinese rice wine using principal component analysis (PCA) and cluster analysis (CA). RESULTS: A total of 49 potential aging markers (P ≤ 0.05*) were extracted from 71 volatile organic compounds (VOCs) in Chinese rice wine across a range of seven different ages. Of all 49 extracted aging markers, all furans, 2/3 aldehydes and ketones maintained significantly increasing levels with age (P ≤ 0.01**), especially sotolon (0.981**) and acetophenone (0.951**). On the other hand, all sulfides decreased significantly (P ≤ 0.01**). Changes in vanillin, guaiacol, 4‐vinylguaiacol (4‐VG) and 4‐ethylguaiacol (4‐EG) also suggested a potential synthesis during the aging process. The results of PCA and CA demonstrated that Chinese rice wines with different ages could be clearly distinguished from each other, which was consistent with the evolution of the 49 aging markers during the aging process. CONCLUSION: These 49 potential 'aging markers' successfully distinguished ages using PCA and CA. Our results therefore throw light on the characterization of VOCs during Chinese rice wine aging, and provide a quantitative basis for discriminating the ages of Chinese rice wine. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

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• The key aroma compounds in Chinese rice wine were determined. • Sixty-one aroma compounds were detected by GC-MS. • Eighteen compounds were identified as key aroma compounds by GC-O and OAVs. • The key aroma compounds showed good correlation with the sensory attributes. To determine the key aroma compounds in Chinese rice wine (CRW), four types of CRW (YH, JF, SN, and XX) were analyzed by gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC–O), and sensory evaluation. The contributions of the key aroma compounds to the flavor characteristics were determined by partial least squares regression. Sixty-one aroma compounds were detected. Twenty-five components were identified as odor-active compounds. On the basis of their odor active values, 18 odor-active compounds were determined as key aroma compounds. Ethyl isovalerate, ethyl butyrate, ethyl acetate, ethyl hexanoate, and phenylethyl alcohol were key aroma compounds in all four types of wine. The unique key aroma compounds of JF wine were isovaleraldehyde and isoamyl acetate; those of XX wine were 1-butanol, benzaldehyde, ethyl benzoate, ethyl phenylacetate, 2-octanone, and furfural; that of YH wine was ethyl 2-methylbutyrate; and those of SN wine were 1-butanol, 1-hexanol, 2-butenoic acid ethyl ester, and 3-methyl-1-butanol. [ABSTRACT FROM AUTHOR]

• A way of reducing the ethyl carbamate (EC) content of alcoholic drinks was developed. • Fermentation in the presence of lactic acid–producing bacteria was employed. • Production of urethanase in the presence of bacteria inhibited EC formation. • Detailed transcriptomic analyses provided valuable mechanistic insights. • BTN2 is a key regulator of arginine metabolism in yeast. Ethyl carbamate (EC) is a potentially carcinogenic substance present in most alcoholic beverages, especially in Chinese rice wine. Consequently, much effort has been directed at suppressing EC formation during the production of these beverages, with particular attention directed at the use of urethanase, as this enzyme can directly catalyze EC degradation. Herein, we investigated the ability of three lactic acid bacteria (Oenococcus oeni , Lactobacillus brevis , and Lactobacillus plantarum) to generate urethanase during co-cultivation with Saccharomyces cerevisiae. qPCR and transcriptomic analyses revealed that 57 genes of S. cerevisiae were significantly expressed in the presence of L. brevis , which highlighted the importance of studying urethanase-promoted EC degradation for establishing a powerful technique of EC level control. The obtained results provided deep insights into the adaptive responses of S. cerevisiae to the challenging environment of mixed-culture fermentation. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chinese rice wine (CRW) is a kind of traditional fermentation wine in China. Aged CRW is more popular among consumers owing to its harmonious and pleasant flavor. The volatile profile of CRW has been extensively studied using gas chromatography/mass spectrometry (GC/MS). However, flavor components in CRW are far richer than those detected by GC/MS. To obtain more information about the volatile profile of fresh (5‐year) and aged (10‐year) CRW, a method based on comprehensive two‐dimensional gas chromatography coupled to quadrupole mass spectrometry (GC×GC/qMS) was developed. The major volatile compounds contributing to the characteristic aroma of fresh and aged CRW were identified by surrogate odor activity value (OAV). RESULTS: Ninety‐eight volatile compounds were detected in the 5‐year CRW samples and 107 in the 10‐year samples by GC×GC/qMS. The numbers of compounds detected by GC×GC/qMS for the 5‐year and 10‐year samples were 71.4 and 65.4% higher than those detected by GC/MS. The aged wine had a more complex volatile profile than the fresh wine, with an increase in esters and aldehydes and a decrease in alcohols and organic acids. There were 22 volatile compounds with surrogate OAV > 1. Nine were the potent key aroma compounds in CRW: ethyl isovalerate (OAV 500–33 500), ethyl butyrate (OAV 84–334), ethyl isobutyrate (OAV 49–170), 2‐nonenal (OAV 20–100), ethyl heptanoate (OAV 1–74), ethyl hexanoate (OAV 60–77), phenylethyl alcohol (OAV 2–18), benzaldehyde (OAV 28–30) and hexanal (OAV 4–11). CONCLUSION: GC×GC/qMS showed better separation than GC/MS. The presented GC×GC/qMS method was suitable for characterization of the volatile profile of CRW. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Highlights • Chinese rice wine treated at 400/600 MPa for 10 min exhibited similar flavor to untreated wine. • After wine was processed by thermal treatment, cereal aroma and astringency were highlighted. • Fruit aroma, continuation and full body were dominant in high-hydrostatic-pressure-treated wines. • 600 MPa for 10 min could notably enhance the sensory profile of wine. Abstract Traditional sterilization leads to poor vinosity of Chinese rice wine (CRW). Effects of boiling, ultra-high temperature (UHT) and high hydrostatic pressure (HHP) on CRW quality were investigated. Thermal treatment resulted in a decrease of total free amino-acids (FAA), whereas HHP-treatment caused an increase. However, UHT and HHP treatments had little effect on FAA with sweet and umami-like flavor. HHP-treated CRW contained 7.35% higher content of flavors relative to untreated wine, while thermally-treated CRW revealed 4.68–8.61% losses. Based on principal component analysis, CRW processed at 400 or 600 MPa for 10 min exhibited similar flavor to the untreated wine, which was highly associated with long-chain fatty acid ethyl esters (C 13 –C 18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after thermal treatment, while fruit aroma, continuation and full body were dominant after HHP treatment. HHP treatment effectively enhanced the quality of CRW, which could be applied in other alcoholic beverages. [ABSTRACT FROM AUTHOR]

This study investigated the effect of γ‐aminobutyric acid (GABA) supplementation on the composition of Chinese rice wine. GABA was added at 188.5 and 377 mg/L at the beginning of primary fermentation or post‐fermentation. Addition of GABA during primary fermentation had no impact on alcohol and total acid formation or the utilisation of sugar. However, total free amino acids, total essential amino acids and GABA in rice wine supplemented with GABA were significantly lower than the control rice wine without supplementation. Alcohol formation, total acid, sugar content and total essential amino acids were similar compared with the control. However, the GABA post‐supplementation was significantly higher, suggesting that GABA supplementation post‐fermentation process could enhance the GABA content in rice wine. © 2018 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

The viscosity of Chinese rice wine gradually increases with the maturing process, resulting in a better taste due to longer contact with the tongue. Herein, the structure of water-ethanol was detected by hydrogen nuclear magnetic resonance (1H-NMR) and viscosity measurement to define the strength of hydrogen bonding. Through single-factor experiments, it can be seen that most of the flavors have a promoting effect on alcohol-water hydrogen bonding, with the exception of aldehydes. And the factors influencing hydrogen bonding in decreasing order were determined by Plackett-Burman (PB) test. The relationship between hydrogen bonding strength and flavor in Chinese rice wine with 18% (v/v) alcohol concentration was investigated through multiple regression analysis, with an adjusted R2 of 0.925. The results of study provide important insight for the quality control and molecular mechanism of viscosity increasing during Chinese rice wine aging. [ABSTRACT FROM AUTHOR]

Huangjiu brewing workshop is a small ecosystem with complex microbial community growth. This micro ecosystem is the main provider of microorganisms in the process of Huangjiu fermentation. Its existence may greatly affect the quality and flavor of Huangjiu. Environmental microbial communities of the same brewing workshop in different historical periods were collected. Full-length High-throughput sequencing and Source Tracker were used to study the correlation between brewing raw materials, fermented mash and brewing environment, and to explore the involvement of environmental microorganisms in the fermentation process. The resident functional fungi in fermented Huangjiu mash were the main components of the fungal community detected in the environment. The wheat koji, tool and interior environment contributed greatly to the source of fermented fungi in Huangjiu. Compared with the bacterial community, the environmental origin of the fungal community in fermented mash was clearer. For bacteria, the increased contribution of community aggregation was attributed to the role of deterministic processes, and community structure became more stable, showing its unique role in fermentation. This study could be implemented in a more abundant natural fermentation environment, which was of great significance to control the natural fermentation process of Huangjiu. • Analyzing the microbial community structure in fermentation environment of Huangjiu. • The bacterial community was stable and fungal community was in a dynamic equilibrium. • The fungi in the workshop environment mainly came from wheat koji and mash. [ABSTRACT FROM AUTHOR]