Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics
Sweet rice wine is a popular traditional Chinese rice wine widely loved by Chinese people for its high nutritional value. Osmanthus flower petals contain various nutrients and have good medicinal value. However, the dynamics of the sugar level, acidity, alcohol content, and microbial community durin...
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PeerJ Inc.
2025-01-01
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| author | Ping Tian Jiaqiong Wan Tuo Yin Li Liu Hongbing Ren Hanbing Cai Xiaozhen Liu Hanyao Zhang |
| author_facet | Ping Tian Jiaqiong Wan Tuo Yin Li Liu Hongbing Ren Hanbing Cai Xiaozhen Liu Hanyao Zhang |
| author_sort | Ping Tian |
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| description | Sweet rice wine is a popular traditional Chinese rice wine widely loved by Chinese people for its high nutritional value. Osmanthus flower petals contain various nutrients and have good medicinal value. However, the dynamics of the sugar level, acidity, alcohol content, and microbial community during the fermentation of Osmanthus-flavored sweet rice wine have not been evaluated, which can lead to the unstable quality of Osmanthus flower sweet rice wine (OFSRW). In this study, the dynamic changes in sugar level, acidity, alcohol content, microbial community composition, and microbial metabolic pathways during traditional fermentation of OFSRW at four-time points—0 h (AG0), 24 h (AG24), 36 h (AG36), and 43 h (AG43)—were analyzed via direct titration, total acid assays, alcoholometry, and high-throughput macrogenomic techniques. First, we found that bacteria were the dominant microorganisms in the early stage of OFSRW fermentation (AG0), fungi were the dominant microorganisms in the middle and late stages of fermentation (AG24 and AG36), and Rhizopus was the main fungal genus throughout fermentation. Acidity and total sugars increased with fermentation time, and alcohol was not detected until the end of fermentation. Diversity analysis revealed that the dominant species at the beginning of natural fermentation was A. johnsonii, and R. delemar became the dominant species as natural fermentation progressed. Metabolic pathway analysis revealed that energy production and conversion, carbohydrate transport, amino acid transport, and metabolic pathways were the most active metabolic pathways in the fermenter. These results provide a reference basis for changes in the microbial community during the fermentation of cinnamon-flavored sweet rice wine. |
| format | Article |
| id | doaj-art-83768a3eb21c4ab2be6e513a1cb8013c |
| institution | Kabale University |
| issn | 2167-8359 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | PeerJ Inc. |
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| spelling | doaj-art-83768a3eb21c4ab2be6e513a1cb8013c2025-02-01T15:05:12ZengPeerJ Inc.PeerJ2167-83592025-01-0113e1882610.7717/peerj.18826Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamicsPing Tian0Jiaqiong Wan1Tuo Yin2Li Liu3Hongbing Ren4Hanbing Cai5Xiaozhen Liu6Hanyao Zhang7Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaR&D Department, Honghe Hongbin Food Co., Ltd., Jianshui, ChinaR&D Department, Honghe Hongbin Food Co., Ltd., Jianshui, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaKey Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, ChinaSweet rice wine is a popular traditional Chinese rice wine widely loved by Chinese people for its high nutritional value. Osmanthus flower petals contain various nutrients and have good medicinal value. However, the dynamics of the sugar level, acidity, alcohol content, and microbial community during the fermentation of Osmanthus-flavored sweet rice wine have not been evaluated, which can lead to the unstable quality of Osmanthus flower sweet rice wine (OFSRW). In this study, the dynamic changes in sugar level, acidity, alcohol content, microbial community composition, and microbial metabolic pathways during traditional fermentation of OFSRW at four-time points—0 h (AG0), 24 h (AG24), 36 h (AG36), and 43 h (AG43)—were analyzed via direct titration, total acid assays, alcoholometry, and high-throughput macrogenomic techniques. First, we found that bacteria were the dominant microorganisms in the early stage of OFSRW fermentation (AG0), fungi were the dominant microorganisms in the middle and late stages of fermentation (AG24 and AG36), and Rhizopus was the main fungal genus throughout fermentation. Acidity and total sugars increased with fermentation time, and alcohol was not detected until the end of fermentation. Diversity analysis revealed that the dominant species at the beginning of natural fermentation was A. johnsonii, and R. delemar became the dominant species as natural fermentation progressed. Metabolic pathway analysis revealed that energy production and conversion, carbohydrate transport, amino acid transport, and metabolic pathways were the most active metabolic pathways in the fermenter. These results provide a reference basis for changes in the microbial community during the fermentation of cinnamon-flavored sweet rice wine.https://peerj.com/articles/18826.pdfSweet rice wineOsmanthus flowerHigh-throughput sequencingMicrobial communities and differencesDominant strains |
| spellingShingle | Ping Tian Jiaqiong Wan Tuo Yin Li Liu Hongbing Ren Hanbing Cai Xiaozhen Liu Hanyao Zhang Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics PeerJ Sweet rice wine Osmanthus flower High-throughput sequencing Microbial communities and differences Dominant strains |
| title | Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics |
| title_full | Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics |
| title_fullStr | Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics |
| title_full_unstemmed | Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics |
| title_short | Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics |
| title_sort | acidity sugar and alcohol contents during the fermentation of osmanthus flavored sweet rice wine and microbial community dynamics |
| topic | Sweet rice wine Osmanthus flower High-throughput sequencing Microbial communities and differences Dominant strains |
| url | https://peerj.com/articles/18826.pdf |
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