Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation

TL;DR

This study shows how different types of glutinous rice affect the flavor of Baijiu through changes in microbes and chemical compounds.

Contribution

The study identifies specific microbial and metabolic effects of different glutinous rice varieties on Baijiu flavor.

Findings

The Dajiugu variety promotes growth of Saccharomycopsis, Enterobacter, and Klebsiella.

Certain microbes increase ethyl acetate, 4-vinylphenol, and dimethyl trisulfide in Baijiu.

Glutinous rice variety significantly shapes Baijiu flavor through microbial and metabolic modulation.

Abstract

Glutinous rice significantly influences Baijiu flavor, yet standardized brewing-specific indicators are lacking.

In this study, metagenomic, metaproteomic, and non-targeted GC–MS analyses of Zaopei, along with HS-SPME-GC–MS analysis of Baijiu, were used to compare the effects of three glutinous rice varieties with distinct nutritional profiles on microbial diversity and flavor formation.

The Wuliangye-specific variety Dajiugu, with high sucrose, high amino acids, and low fatty acids, promoted early growth and metabolic activity of Saccharomycopsis, Enterobacter, and Klebsiella. Functional genera such as Saccharopolyspora, Pediococcus, and Clostridium enhanced fatty acid and amino acid accumulation in Zaopei and increased ethyl acetate, 4-vinylphenol, and dimethyl trisulfide in Baijiu.

These findings highlight the pivotal role of glutinous rice variety in shaping Baijiu flavor and offer a scientific basis for breeding brewing-specific glutinous rice.

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