Enhancing the flavor quality of Chinese rice wine (Huangjiu) through inoculation with Lactobacillus plantarum and Leuconostoc mesenteroides
Qi Peng, Jiachen Li, Shunan Fang, Yuhao Zhang, Huajun Zheng, Kai Meng, Linyuan Li, Lili Zhang, Xinxin Feng, Xueping Chen, Nabil I. Elsheery, Guangfa Xie
Abstract
This study investigates the modulation of flavor in Chinese rice wine (Huangjiu) by inoculating with Lactobacillus plantarum ( L. plantarum ) and Leuconostoc mesenteroides ( L. mesenteroides ). Firmicutes and lactic acid bacteria (LAB) were predominant in both inoculated and spontaneously fermented samples. We observed an enhanced bacterial diversity in treatments involving single and combined inoculations, which corresponded with increases in volatile components, organic acids, and amino acids compared to spontaneously fermented controls. Sensory evaluations, assessing alcohol aroma, sourness, and full-bodiedness, identified the co-inoculated samples as superior, outperforming those from single inoculations and spontaneous fermentations. These results elucidate the impact of starter cultures on the fermentation process and flavor profile of Huangjiu, providing insights for selecting optimal starters to engineer desired flavor characteristics. • This strategy profoundly altered the bacterial community structure within the rice wine mash. • Increased acidity and suppression of other competing bacterial growth were noted following inoculation. • Our inoculation strategy induced the generation of key volatile substances within the rice wine mash. • Rice fermentations inoculated with LAB received a more positive sensorial evaluation than spontaneously fermented ones.