ReviewFoods (Basel, Switzerland)2025
Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation.Food chemistry: X · 2026Article
- A Comprehensive Study on the Volatile Flavor Profile and Microbial Community of Stir-Fried Sour Shrimp Paste.Foods (Basel, Switzerland) · 2026Article
- Analysis of the Relationship Between Microbial Community Succession and Volatile Flavor Compounds During Fermentation of Yunnan Traditional Rose Jam.Foods (Basel, Switzerland) · 2026Article
- Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation.Foods (Basel, Switzerland) · 2026Article
- Multi-Analysis Characterization ofFoods (Basel, Switzerland) · 2026Article
- Analysis of Microbial Interactions During the Production of Chinese Ethnic Fermented Foods.Foods (Basel, Switzerland) · 2026Review
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of rice wine production, including raw material selection and processing, the regulation of quality by brewing techniques, the mechanisms of microbial community interaction during fermentation, and the types and formation mechanisms of major compounds in rice wine (including flavor compounds and non-volatile components). The study highlights that different raw materials and processing methods significantly impact the fundamental flavor profile of rice wine, while fermentation conditions and dynamic changes in microbial communities determine its flavor complexity and stability. Additionally, this review examines various factors affecting the quality and flavor of rice wine, such as fermentation environment, microbial metabolism, and control of harmful substances, and summarizes modern research and technological advancements, emphasizing the potential of digital and intelligent technologies in enhancing the quality and safety of rice wine. Finally, future research directions are proposed to promote modernization and quality improvement of the rice wine industry.
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Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.