Microbial architecture and metabolic profiles in Xiaoqu: insights into traditional glutinous rice wine fermentation
Baoyu Peng, Jinghan Shu, Bifeng Chen, Changchun Li, Yu Han · 2026
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Description
Baoyu Peng and colleagues review Xiaoqu starter for rice wine in a 2026 synthesis. Xiaoqu drives sweet glutinous rice wine in China. It is passed down through artisan use for generations. Pure mold cultures, used in Japan, work quite differently.
Molds, yeasts, and lactic bacteria form the core guilds. They share tasks across sugar release and flavor. Acid build-up and alcohol control also split among them. Plant inputs and workshop settings steer the mix. Succession follows that steering over time. The authors urge a systems view of the starter. Single species lists miss the real story, they argue.
Catalog record
| CREATOR | Baoyu Peng, Jinghan Shu, Bifeng Chen, Changchun Li, Yu Han |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 81845 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |