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Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution
Baoyu Peng1,2, Haiyang Huang2, Jingjing Xu2
1Hubei Key Laboratory of Resource Utilization and Quality Control of Characteristic Crops, College of Life Science and Technology, Hubei Engineering University, Xiaogan 432000, China.
Foods (Basel, Switzerland)
|July 29, 2025
Summary
This review explores rice wine production, detailing how raw materials, brewing, and microbial interactions shape its quality and flavor. Modern technologies offer new avenues for enhancing rice wine
Area of Science:
- Fermentation science
- Food chemistry
- Microbiology
Background:
- Rice wine is a traditional fermented beverage with complex quality and flavor profiles.
- Multiple factors, including raw materials, processing, and microbial activity, influence its characteristics.
Purpose of the Study:
- To provide a comprehensive overview of rice wine production.
- To analyze the impact of various factors on rice wine quality and flavor.
- To highlight modern advancements and future research directions.
Main Methods:
- Literature review of rice wine production processes.
- Analysis of microbial community interactions during fermentation.
- Examination of compound formation and influencing factors.
Main Results:
- Raw material selection and processing significantly affect fundamental flavor.
- Fermentation conditions and microbial dynamics dictate flavor complexity and stability.
- Digital and intelligent technologies show potential for quality and safety enhancement.
Conclusions:
- Understanding the interplay of raw materials, microbes, and processing is crucial for rice wine quality.
- Technological innovation is key to modernizing the rice wine industry and improving product safety.
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