Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution

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 vario