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Sowing Date Regulates Starch Metabolism of Glutinous Rice via Altering High-Temperature Duration to Modify Flavor
Jiale Sang1, Ying Zhao2, Wenlong Nie2
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 28, 2026
Summary
Delaying glutinous rice sowing reduces high-temperature stress, improving grain quality and rice wine flavor. The optimal sowing date for winemaking glutinous rice in this region is June 4th.
Area of Science:
- Agricultural Science
- Food Science
- Biotechnology
Background:
- Climate warming poses challenges to rice cultivation and quality.
- Sowing date is a critical factor influencing crop physiology and yield.
- Understanding the impact of sowing dates on winemaking glutinous rice is essential for quality control.
Purpose of the Study:
- To investigate the effects of different sowing dates on starch metabolism and grain quality of winemaking glutinous rice.
- To evaluate the subsequent impact on the sensory quality and metabolome of brewed rice wine.
- To determine the optimal sowing date for enhancing rice wine production under climate warming.
Main Methods:
- Field experiment with four distinct sowing dates for winemaking glutinous rice.
- Analysis of starch metabolism, grain physicochemical traits, and yield.
- Sensory evaluation and metabolomic analysis of brewed rice wine.
- Correlation analysis between high-temperature duration, grain traits, and wine quality.
Main Results:
- Delayed sowing significantly reduced grain-filling high-temperature stress duration.
- Postponed sowing altered starch synthase activities, decreased amylose content, and improved gel consistency and alkali spreading value.
- Glutinous rice sown on June 4th yielded optimal raw material quality for rice wine.
- The rice wine brewed from June 4th-sown rice exhibited the highest sensory score and abundant volatile compounds.
Conclusions:
- Moderate delay in sowing date alleviates high-temperature stress during grain filling.
- Optimizing sowing date enhances raw grain quality, leading to superior rice wine flavor.
- June 4th is identified as the optimal sowing date for winemaking glutinous rice in the Jianghan Plain, balancing yield and quality.
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