The Impact of Fermentation Methods on the Quality and Bacterial Diversity of Dazhu Glutinous Rice Wine.

Abstract

Dazhu glutinous rice wine is a well-known traditional Chinese rice wine, and many local factories and handicraft workshops use different fermentation methods to produce it. Still, the influence of fermentation processes on glutinous rice wine is unclear. This study aimed to compare the difference between the two fermentation methods in the quality and bacterial composition of Dazhu glutinous rice wine. Results showed that the alcoholic content (P < 0.0001) and acidity (P < 0.01) in the rice wine fermented after packaging (PFRW) were higher than in the rice wine packaged after fermentation (FPRW), but the total sugar content was lower. Most amino, such as glutamic acid proline, and lactic acid were significantly higher in FPRW (P < 0.0001). In addition, the aroma, flavor and taste were better in FPRW than in PFRW. The Limosilactobacillus fermentum, Pediococcus pentosaceus, and Lactococcus lactis were dominant bacteria in FPRW, positively associated with amino acid and lactic acid. At the same time, Alcaligenaceae and Pedobacter nutriment were dominant bacteria in PFRW and negatively correlated with the quality. These implied that lactic acid bacteria significantly contributed to accumulating flavor ingredients and improving the quality of Dazhu glutinous rice wine. This study provides reference data for improving the quality of rice wine.