Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation

The microbial community dynamics and flavor compound evolution during the fermentation of Changle sweet rice wine were investigated in this article.Integrated analytical approaches, including gas chromatography-mass spectrometry, electronic tongue, and high-throughput sequencing, were employed to elucidate the correlation between microbiota and flavor profiles. Results identified that Rhizopus , Bacillus were the dominant genera. Spearman correlation analysis revealed that Rhizopus and Bacillus significantly promoted the formation of characteristic flavor compounds such as ethyl palmitate, phenylethyl alcohol, and ethyl myristate through enzymatic hydrolysis, esterification, and metabolic synergy, contributing unique fruity, floral, and ester aromas to the wine. Malic acid, lactic acid, and acetic acid were key substances influencing the acidity of sweet rice wine, while free amino acids differentially affected taste characteristics such as aftertaste, astringency, and richness. This interaction reveals the mechanism by which microorganisms shape flavor through regulating the organic acid-amino acid network. Odor and taste analyses indicated significant differences in nitrogen oxides, organosulfur compounds, aldehydes and ketones, alcohols, and acid-umami properties across different fermentation stages, with Bacillus and Rhizopus making prominent contributions to odor quality. This study provides data support for improving the fermentation process and quality control of Changle sweet rice wine. • Employed a multi - technique approach combining GC - MS, electronic nose, electronic tongue, and high - throughput sequencing to comprehensively analyze the fermentation of Changle Sweet Rice Wine, uncovering intricate links between microbial community dynamics and flavor development. • Demonstrated that Rhizopus and Bacillus synergistically promote the formation of characteristic flavor compounds such as ethyl palmitate, phenethyl alcohol, and ethyl myristate via enzymatic hydrolysis, esterification, and metabolic cooperation, endowing the wine with unique fruity, floral, and ester aromas. • Showed that Wickerhamomyces provides precursors for alcohols and esters through glycolysis, aligning with previous research findings. • Determined that malic, lactic, and acetic acids are key contributors to the acidity of sweet wine, while free amino acids differentially impact taste characteristics including aftertaste, astringency, and richness. • Elucidated the contrasting correlations of low - abundance genera (e.g., Fusarium ) and dominant genera ( Rhizopus and Bacillus ) with organic acids and amino acids, uncovering the mechanism by which microbes regulate the organic acid - amino acid network to shape flavor. • Highlighted significant differences in odor and taste profiles at various fermentation stages, emphasizing the prominent contribution of Bacillus and Rhizopus to odor quality. • Provided valuable data for improving fermentation processes and quality control of Changle Sweet Rice Wine, facilitating the enhancement of its flavor and overall quality.