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 · 2026
Read Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation by HuaWei Yuan, XinYu Zhao, Hao Yuan, ZiYing Tian, Zhou Xu, TingNa Xie, Kai Lou (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13546827.txt.
Description
HuaWei Yuan and co-authors present a 2026 study of quality in Chinese fermented rice wines. Seven wines from across China were put through a wide lab battery. Measures covered basic chemistry, free amino acids, organic acids, and risky compounds called biogenic amines. Smell compounds and trained taste scores joined the set. The aim was to find what truly makes a rice wine good.
One Guangxi wine topped the taste scores at 93.6 points, on the strength of balance, savor-boosting acids, and floral esters. A Hubei wine matched its flavor depth but carried the highest amine load, a safety flag. The plainest wine was also the safest. No single measure ruled quality. The authors call for shared standards that join flavor and safety in one frame.
Catalog record
| CREATOR | HuaWei Yuan, XinYu Zhao, Hao Yuan, ZiYing Tian, Zhou Xu, TingNa Xie, Kai Lou |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 68 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |