Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Figures & data

Figure 1. Process of Chinese rice winemaking.

Figure 2. Results of the oenological property in HQW and WQW during different brewing stages.

Table 1. Identification and relative contents of volatile compounds during different brewing stages of HQW and WQW analysed by SPME-GC-MS. (n = 3).

Compounds	Code	Identification^e	KI^f	Relative content (mg/L)
				3d^g	12d^g	CLE^g	STE^g	3d^h	12d^h	CLE^h	STE^h
Alcohols
1-Propanol	al1	MS, RI	1038	1.51 ± 0.01^b	1.63 ± 0.03^a	1.36 ± 0.09^c	1.15 ± 0.08^d	1.39 ± 0.02^b	1.47 ± 0.04^a	1.22 ± 0.05^c	0.98 ± 0.03^d
2-Methyl-1-propanol	al2	MS, RI	1094	3.96 ± 0.05^a	3.25 ± 0.05^c	3.55 ± 0.06^b	2.85 ± 0.08^d	3.98 ± 0.07^a	3.78 ± 0.05^b	4.01 ± 0.06^a	3.39 ± 0.08^c
2-Methyl-1-butanol	al3	MS, RI	1202	6.02 ± 0.19^c	7.58 ± 0.11^a	6.62 ± 0.17^b	5.53 ± 0.15^d	6.16 ± 0.14^c	7.89 ± 0.16^a	6.68 ± 0.15^b	5.91 ± 0.15^d
3-Methyl-1-butanol	al4	MS, RI	1212	21.28 ± 0.66^a	21.61 ± 0.57^b	19.49 ± 0.48^c	16.38 ± 0.29^d	23.28 ± 0.64^b	23.91 ± 0.52^a	20.66 ± 0.43^c	17.63 ± 0.29^d
2-Heptanol	al5	MS, RI	1320	0.16 ± 0.003^b	0.22 ± 0.005^a	0.15 ± 0.002^b	0.12 ± 0.004^b	ND	ND	ND	ND
1-Hexanol	al6	MS, RI	1342	0.72 ± 0.01^b	1.17 ± 0.02^a	0.62 ± 0.008^c	0.53 ± 0.007^d	0.51 ± 0.008^d	1.28 ± 0.02^a	0.95 ± 0.01^b	0.63 ± 0.007^c
2-Nonanol	al7	MS, RIL	1524	0.11 ± 0.001^c	0.12 ± 0.001^c	0.24 ± 0.002^a	0.15 ± 0.002^b	ND	0.08 ± 0.001^a	0.09 ± 0.002^a	0.07 ± 0.002^a
1-Octanol	al8	MS, RI	1553	0.13 ± 0.002^b	0.12 ± 0.001^b	0.15 ± 0.002^a	0.12 ± 0.001^b	ND	0.12 ± 0.001^a	0.09 ± 0.002^ab	0.06 ± 0.001^b
2-Phenylethanol	al9	MS, RI	1886	26.27 ± 0.81^d	27.91 ± 0.76^c	29.23 ± 0.76^b	33.02 ± 0.92^a	27.03 ± 0.77^c	26.88 ± 0.72^d	30.43 ± 0.86^b	33.82 ± 0.94^a
Total				60.16	63.61	61.41	59.85	62.35	65.41	64.13	62.49
Esters
Ethyl acetate	et1	MS, RI	894	3.24 ± 0.12^bc	3.22 ± 0.17^c	3.81 ± 0.16^a	1.90 ± 0.12^d	4.74 ± 0.13^b	5.36 ± 0.18^a	4.18 ± 0.15^c	3.29 ± 0.18^d
Ethyl butanoate	et2	MS, RI	1049	0.64 ± 0.03^c	0.66 ± 0.04^bc	1.05 ± 0.08^a	0.38 ± 0.01^d	0.34 ± 0.03^c	0.86 ± 0.04^a	0.55 ± 0.07^b	0.38 ± 0.02^c
Isoamyl acetate	et3	MS, RI	1135	2.41 ± 0.15^b	2.94 ± 0.15^a	2.29 ± 0.16^c	1.15 ± 0.12^d	2.21 ± 0.09^b	2.47 ± 0.10^a	1.98 ± 0.08^c	1.42 ± 0.08^d
Ethyl valerate	et4	MS, RI	1148	ND	ND	0.16 ± 0.002	ND	ND	ND	ND	ND
Ethyl hexanoate	et5	MS, RI	1242	0.63 ± 0.03^b	0.64 ± 0.03^b	1.08 ± 0.11^a	0.68 ± 0.06^b	0.51 ± 0.05^b	0.82 ± 0.06^a	0.78 ± 0.07^a	0.56 ± 0.04^b
Ethyl heptanoate	et6	MS, RI	1332	0.13 ± 0.001	ND	ND	ND	ND	ND	ND	ND
Ethyl-2- hydroxypropanoate	et7	MS, RI	1357	0.83 ± 0.08^c	0.85 ± 0.09^c	1.62 ± 0.12^b	1.77 ± 0.08^a	0.68 ± 0.06^d	0.97 ± 0.09^c	1.36 ± 0.12^b	1.57 ± 0.16^a
Ethyl octanoate	et8	MS, RI	1447	2.07 ± 0.09^b	2.18 ± 0.14^a	2.21 ± 0.15^a	0.34 ± 0.006^c	1.69 ± 0.14^c	1.94 ± 0.17^a	1.81 ± 0.12^b	1.53 ± 0.12^d
Ethyl nonanoate	et9	MS, RI	1561	0.17 ± 0.002^c	0.22 ± 0.002^b	0.63 ± 0.01^a	ND	0.10 ± 0.002^b	0.18 ± 0.008^a	ND	ND
Ethyl2-hydroxy-4 -methylvalerate	et10	MS, RIL	1572	0.13 ± 0.001^b	0.15 ± 0.002^bc	0.23 ± 0.004^a	0.22 ± 0.002^a	0.11 ± 0.005^b	0.18 ± 0.006^a	0.20 ± 0.004^a	0.17 ± 0.005^a
Octyl formate	et11	MS, RIL	1577	ND	ND	ND	0.18 ± 0.001	ND	0.27 ± 0.005^a	0.24 ± 0.006^a	0.11 ± 0.002^b
Ethyl decanoate	et12	MS, RI	1644	0.41 ± 0.03^c	0.47 ± 0.02^b	0.62 ± 0.06^a	0.30 ± 0.007^d	0.22 ± 0.01^c	0.34 ± 0.01^b	0.68 ± 0.05^a	0.32 ± 0.04^b
Ethyl benzoate	et13	MS, RI	1671	1.02 ± 0.05^c	1.15 ± 0.07^b	1.69 ± 0.11^a	0.81 ± 0.08^d	0.87 ± 0.05^c	1.01 ± 0.07^b	1.24 ± 0.11^a	0.89 ± 0.05^c
Diethyl succinate	et14	MS, RI	1688	0.20 ± 0.002^d	0.41 ± 0.006^c	0.84 ± 0.01^a	0.76 ± 0.008^b	0.38 ± 0.01^c	0.64 ± 0.03^b	0.91 ± 0.04^a	0.86 ± 0.03^a
Ethyl 4-hydroxybutanoate	et15	MS, RI	1804	0.15 ± 0.001^b	0.18 ± 0.001^a	0.13 ± 0.002^b	0.13 ± 0.001^b	0.12 ± 0.003^b	0.16 ± 0.004^a	0.12 ± 0.003^b	0.13 ± 0.002^b
2-Phenethyl acetate	et16	MS, RI	1823	ND	ND	0.51 ± 0.007	ND	0.18 ± 0.005^b	0.23 ± 0.008^b	0.51 ± 0.009^a	0.23 ± 0.005^b
Ethyl dodecanoate	et17	MS, RI	1837	0.09 ± 0.001^d	0.15 ± 0.001^c	0.74 ± 0.009^a	0.56 ± 0.005^b	ND	ND	0.37 ± 0.01	ND
γ-Nonanolactone	et18	MS, RIL	2007	0.13 ± 0.002^b	0.13 ± 0.001^b	0.18 ± 0.002^a	0.16 ± 0.001^a	ND	0.11 ± 0.004^b	0.16 ± 0.002^a	0.15 ± 0.006^a
Ethyl tetradecanoate	et19	MS, RI	2038	0.65 ± 0.007^b	0.70 ± 0.006^b	2.66 ± 0.13^a	2.78 ± 0.21^a	ND	ND	ND	ND
Ethyl hexadecanoate	et20	MS, RI	2254	7.64 ± 0.28^d	8.47 ± 0.21^c	16.24 ± 0.36^a	15.97 ± 0.37^b	7.28 ± 0.17^d	7.99 ± 0.24^c	15.64 ± 0.32^a	14.22 ± 0.21^b
Ethyl heptadecanoate	et21	MS, RI	2366	0.17 ± 0.002^b	0.16 ± 0.002^b	0.34 ± 0.003^a	0.29 ± 0.005^a	ND	ND	ND	ND
(Z)-9-Octadecenoic acid ethyl ester	et22	MS, RIL	2470	ND	ND	0.11 ± 0.001^a	0.12 ± 0.001^a	ND	ND	0.10 ± 0.002^a	0.12 ± 0.002^a
Ethyl(9E)-9- octadecenoate	et23	MS, RI	2486	1.01 ± 0.02^c	1.05 ± 0.06^c	2.63 ± 0.14^a	2.44 ± 0.15^b	0.88 ± 0.06^c	0.96 ± 0.11^b	1.49 ± 0.15^a	1.45 ± 0.15^a
Linoleic acid ethyl ester	et24	MS, RIL	2521	1.27 ± 0.11^d	1.43 ± 0.08^c	3.31 ± 0.16^a	3.12 ± 0.12^b	1.13 ± 0.16^d	1.38 ± 0.14^c	2.67 ± 0.19^b	2.81 ± 0.20^a
Total				22.99	25.16	43.08	35.06	21.44	25.87	34.99	30.21
Aldehydes
Nonanal	ad1	MS, RIL	1389	0.22 ± 0.002^d	0.82 ± 0.04^a	0.42 ± 0.03^c	0.56 ± 0.04^b	0.18 ± 0.007^c	0.23 ± 0.01^b	0.34 ± 0.06^a	0.36 ± 0.04^a
Furfural	ad2	MS, RI	1439	ND	0.50 ± 0.005^b	0.55 ± 0.006^a	0.53 ± 0.003^ab	0.37 ± 0.04^d	0.57 ± 0.01^b	0.43 ± 0.02^c	0.65 ± 0.04^a
Benzaldehyde	ad3	MS, RI	1528	4.19 ± 0.21^d	4.23 ± 0.18^cd	6.71 ± 0.31^a	4.65 ± 0.24^b	3.27 ± 0.11^d	5.14 ± 0.14^b	6.21 ± 0.21^a	4.88 ± 0.17^c
4-Methyl- benzaldehyde	ad4	MS, RI	1637	0.47 ± 0.03^c	0.68 ± 0.02^a	0.48 ± 0.02^bc	0.38 ± 0.03^d	ND	0.36 ± 0.07^a	0.38 ± 0.04^a	0.13 ± 0.009^b
Total				4.88	6.23	8.16	6.12	3.82	6.3	7.36	6.02
Phenols
2-Methoxy-phenol	ph1	MS, RI	1865	0.72 ± 0.06^b	0.65 ± 0.08^c	0.84 ± 0.05^a	0.88 ± 0.05^a	ND	ND	ND	0.26 ± 0.04
2-Methoxy-4- vinylphenol	ph2	MS, RIL	2217	ND	ND	ND	0.32 ± 0.004	0.24 ± 0.08^ab	0.27 ± 0.05^a	0.21 ± 0.05^b	0.21 ± 0.05^b
Total				0.72	0.65	0.84	1.2	0.24	0.27	0.21	0.47
Acids
Acetic acid	ac1	MS, RI	1426	5.03 ± 0.22^b	6.71 ± 0.29^a	3.16 ± 0.16^c	2.74 ± 0.18^d	3.57 ± 0.18^c	5.17 ± 0.23^a	4.34 ± 0.21^b	3.44 ± 0.18^d

“ND”, not detected.

The results are expressed as means ± standard deviation of triplicate tests. Different letters in each row indicate significant differences (p < 0.05) between different fermentation Chinese rice wine samples using Duncan’s multiple comparison tests.

^eKI is the retention index calculated by the Kovats method.

^fMS compounds were identified by MS spectra. RI compounds were identified by comparison to pure standard. RIL compounds were identified by comparison with RI from http://webbook.nist.gov/.

^gThe relative contents (mg/L) of flavor compounds derived from HQW during different brewing stages.

^hThe relative contents (mg/L) of flavor compounds derived from WQW during different brewing stages.

Figure 3. Changes of alcohols (a), aldehydes (b), short-chain FAEE (c), middle-chain FAEE, (d) and long-chain FAEE (e) of HQW and WQW during different brewing stages. HQW and WQW during different brewing stages (n = 3, * 0.01<p < 0.05, ** p < 0.01).

Figure 4. Variables plot for 40 volatile compounds (a) and scores (b) for the different brewing stages of HQW by PCA.

Figure 5. Variables plot for 35 volatile compounds (a) and scores (b) for the different brewing stages of WQW by PCA.

Figure 6. Sensory profile of organoleptic attributes for HQW and WQW.

Figure 7. PLS2 regression correlation loading plot for the nine sensory attributes of the Chinese rice wine samples after sterilization and the volatile compounds identified by GC-MS.