Quality characterization of fermented rice wines: A multivariate study on physicochemical indices, biogenic amines, volatile profiles, and sensory evaluation.

Authors

HuaWei Yuan, XinYu Zhao, Hao Yuan, ZiYing Tian, Zhou Xu, TingNa Xie, Kai Lou

Published in

Food chemistry: X. Volume 38. Pages 104364. Epub Aug 24, 2026.

Abstract

This study comprehensively evaluated seven Chinese fermented rice wines by integrating physicochemical indices, free amino acids, organic acids, biogenic amines (BAs), volatile compounds, and sensory scores to identify key quality determinants. Results revealed substantial regional variations. Sample MJ5 (Guangxi) achieved the highest sensory acceptance (93.6 points), attributed to a harmonious balance of high alcohol content, umami-enhancing amino acids, and abundant floral/fruity esters. Conversely, MJ6 (Hubei) displayed comparable flavor complexity but carried the highest BA load, raising safety concerns, while MJ2 (Chongqing) exhibited the safest profile yet was sensorially plain. Notably, no single parameter dictated overall quality; instead, optimal rice wine requires synergistic integration of volatile and taste-active components alongside rigorous BA control. These findings provide a scientific foundation for establishing multi-parameter quality standards for fermented rice wines.

PMID:
42703495
Bibliographic data and abstract were imported from PubMed on 07 Sep 2026.

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