Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage

Abstract

ABSTRACTThe effects of microbial contamination on the rancidity of Huangjiu (Chinese rice wine) during pottery jar storage were studied. With the increase in the rancidity of Huangjiu, the alcohol content decreased, while the conductivity increased significantly. The sour taste and umami taste of Huangjiu increased, leading to flavor deterioration. Meanwhile, the increase in biogenic amine content makes Huangjiu unfit for drinking. The changes in components showed that the degree of rancidity was related to the metabolism of organic acids and amino acids caused by contaminated microorganisms. According to the analysis of microbial community structure, more microorganisms were found in the severe rancid Huangjiu. This indicated that with the aggravation of the degree of rancidity, the community structure of the contaminated microorganisms becomes complex, and potentially pathogenic microorganisms such as Arcobacter species were detected. Therefore, the change of components of Huangjiu will also affect the community structure of contaminated microorganisms.

Keywords

• Huangjiu (Chinese rice wine)
• rancidification
• biogenic amine
• organic acid
• microbial community structure