Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation.

HuaWei Yuan, XinYu Zhao, Hao Yuan, ZiYing Tian, Zhou Xu, TingNa Xie, Kai Lou

Abstract read

In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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2 · The registry

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4 · The record

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5 · Who and what money

Authors and funding

7 authors.

HuaWei YuanFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

XinYu ZhaoFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

Hao YuanFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

ZiYing TianFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

Zhou XuFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

TingNa XieFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

Kai LouFaculty of Quality Management and Inspection & Quarantine / Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province / Engineering Research Center of Agri-food Standardization and Inspection of the Education Department of Sichuan Province, Yibin University, Yibin, Sichuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study comprehensively evaluated seven Chinese fermented rice wines by integrating physicochemical indices, free amino acids, organic acids, biogenic amines (BAs), volatile compounds, and sensory scores to identify key quality determinants. Results revealed substantial regional variations. Sample MJ5 (Guangxi) achieved the highest sensory acceptance (93.6 points), attributed to a harmonious balance of high alcohol content, umami-enhancing amino acids, and abundant floral/fruity esters. Conversely, MJ6 (Hubei) displayed comparable flavor complexity but carried the highest BA load, raising safety concerns, while MJ2 (Chongqing) exhibited the safest profile yet was sensorially plain. Notably, no single parameter dictated overall quality; instead, optimal rice wine requires synergistic integration of volatile and taste-active components alongside rigorous BA control. These findings provide a scientific foundation for establishing multi-parameter quality standards for fermented rice wines.

Indexed as

Biogenic aminesFermented rice winePhysicochemical indicesSensory evaluationVolatile flavor compounds

Identifiers

PMID42703495

DOI10.1016/j.fochx.2026.104364

PMCPMC13546827

What Socratic holds

Textmetadata

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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.