从原料到风味:米酒发酵过程中营养组分与微生物群落的协同作用OA

Rice wine is a traditional alcoholic beverage fermented from glutinous rice via saccharification and fermentation with Qu(a traditional fermentation starter)or starter cultures,whose flavor formation depends not only on microbial metabolic activities but also on the synergistic regulation of raw material composition,fermentation environment,fermentation duration and other process parameters.This paper systematically summarizes the classification and geographical characteristics of rice wine,summarizes the dynamic variations of physicochemical properties and nutritional components(e.g.,amino acids,organic acids and volatile compounds)throughout fermentation,analyzes the structural composition and succession patterns of microbial communities in Qu and fermentation systems,and elucidates the functional mechanisms of key microorganisms and their metabolites in flavor formation,aiming to provide theoretical foundations and research directions for flavor regulation,quality improvement and standardized safe production of rice wine from an integrated"microorganism-nutrition-flavor"perspective.