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

Abstract

Oenological properties, volatile profiles, and sensory characteristics between Chinese Hong Qu rice wine (HQW) and Chinese Wheat Qu rice wine (WQW) were investigated. Forty and thirty-five volatile compounds in HQW and WQW were, respectively, identified. According to the door activity values (OAVs > 1), isoamyl acetate, ethyl octanoate, ethyl tetradecanoate, nonanal, and 2-methoxy-phenol were the major flavour contributors for HQW and WQW. Principal component analysis (PCA) showed that middle-chain fatty-acid (C6-C12) ethyl esters were the dominant representative flavour in HQW and WQW. Sensory evaluation indicated that the aroma of esters and alcohols differed largely between HQW and WQW. By partial least squares regression (PLSR), middle-chain fatty-acid-ethyl-esters (FAEEs) had a strong impact on the sensory attributes of fruit aroma, continuation, and full body in HQW and WQW.