{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,1]],"date-time":"2026-04-01T14:44:33Z","timestamp":1775054673858,"version":"3.50.1"},"reference-count":31,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,4,30]],"date-time":"2025-04-30T00:00:00Z","timestamp":1745971200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Huaiyuan Science and Technology Foundation","award":["080-61TQ240005"],"award-info":[{"award-number":["080-61TQ240005"]}]},{"name":"Huaiyuan Science and Technology Foundation","award":["080-HMQY25020"],"award-info":[{"award-number":["080-HMQY25020"]}]},{"name":"Changzhou Science and Technology Foundation","award":["080-61TQ240005"],"award-info":[{"award-number":["080-61TQ240005"]}]},{"name":"Changzhou Science and Technology Foundation","award":["080-HMQY25020"],"award-info":[{"award-number":["080-HMQY25020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio, antioxidant properties, and sensory characteristics were evaluated. Compared to direct fermentation, the exogenous addition of rice bran significantly improved overall wine quality, with 4% rice bran yielding the optimal alcohol content of 1.6% vol and sugar-to-acid ratio exceeding 40. Extrusion modified the physical structure of rice bran, improving its performance as a fermentation substrate. Consequently, both the antioxidant activity and flavor profile of the sweet rice wine were further enhanced. These findings provide valuable theoretical insights for the development of high-quality whole-grain foods.<\/jats:p>","DOI":"10.3390\/foods14091582","type":"journal-article","created":{"date-parts":[[2025,5,1]],"date-time":"2025-05-01T06:49:02Z","timestamp":1746082142000},"page":"1582","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion"],"prefix":"10.3390","volume":"14","author":[{"given":"Wantian","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}]},{"given":"Teng","family":"Han","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}]},{"given":"Yuxin","family":"Wen","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}]},{"given":"Hao","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}]},{"given":"Dandan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"2339","DOI":"10.1007\/s13197-021-05250-x","article-title":"Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae","volume":"59","author":"Yang","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109830","DOI":"10.1016\/j.foodres.2020.109830","article-title":"Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters): A review","volume":"138","author":"Sakandar","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"141019","DOI":"10.1016\/j.foodchem.2024.141019","article-title":"Exploring core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented rice and wheat foods","volume":"463","author":"Sun","year":"2025","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Mishra, S., Mithul Aravind, S., Charpe, P., Ajlouni, S., Ranadheera, C.S., and Chakkaravarthi, S. (2022). Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. Food Biosci., 50.","DOI":"10.1016\/j.fbio.2022.102082"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Xu, Y., Jin, Y., Su, J., Yang, N., Xu, X., Jin, Z., Cui, B., and Wu, F. (2021). Changes in the nutritional value, flavor, and antioxidant activity of brown glutinous rice during fermentation. Food Biosci., 43.","DOI":"10.1016\/j.fbio.2021.101273"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"721","DOI":"10.1016\/j.ijbiomac.2020.04.006","article-title":"Insights into chain-length distributions of amylopectin and amylose molecules on the gelatinization property of rice starches","volume":"155","author":"Li","year":"2020","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"32311","DOI":"10.1021\/acsomega.3c04732","article-title":"Research progress on flavor and quality of Chinese rice wine in the brewing process","volume":"8","author":"Mao","year":"2023","journal-title":"ACS Omega"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"115319","DOI":"10.1016\/j.foodres.2024.115319","article-title":"The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals","volume":"198","author":"Shen","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2018.07.037","article-title":"Investigation on the formations of volatile compounds, fatty acids, and \u03b3-lactones in white and brown rice during fermentation","volume":"269","author":"Lee","year":"2018","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"11570","DOI":"10.1080\/10408398.2022.2094887","article-title":"Health-promoting germinated rice and value-added foods: A comprehensive and systematic review of germination effects on brown rice","volume":"63","author":"Beaulieu","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"100296","DOI":"10.1016\/j.focha.2023.100296","article-title":"Rice bran: Nutritional, phytochemical, and pharmacological profile and its contribution to human health promotion","volume":"2","author":"Manzoor","year":"2023","journal-title":"Food Chem. Adv."},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Tan, B.L., Norhaizan, M.E., and Chan, L.C. (2023). Rice Bran: From Waste to Nutritious Food Ingredients. Nutrients, 15.","DOI":"10.3390\/nu15112503"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2979","DOI":"10.1080\/10408398.2018.1480007","article-title":"Extrusion processing of raw food materials and by-products: A review","volume":"59","author":"Offiah","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"111681","DOI":"10.1016\/j.foodres.2022.111681","article-title":"Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains","volume":"160","author":"Yi","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.jfca.2004.10.003","article-title":"Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder","volume":"18","author":"Ohtsubo","year":"2005","journal-title":"J. Food Compos. Anal."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/j.foodhyd.2019.03.040","article-title":"The effect of extrusion puffing on the physicochemical properties of brown rice used for saccharification and Chinese rice wine fermentation","volume":"94","author":"Kuo","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"103229","DOI":"10.1016\/j.jcs.2021.103229","article-title":"Improvement of rice bran modified by extrusion combined with ball milling on the quality of steamed brown rice cake","volume":"99","author":"Cao","year":"2021","journal-title":"J. Cereal Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.foodchem.2014.11.025","article-title":"Effect of puffing on physical and antioxidant properties of brown rice","volume":"191","author":"Mir","year":"2016","journal-title":"Food Chem."},{"key":"ref_19","unstructured":"AACC (2000). Approved Methods of the American Association of Cereal Chemists, American Association of Cereal Chemists. [10th ed.]."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"114310","DOI":"10.1016\/j.foodres.2024.114310","article-title":"Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran","volume":"187","author":"Tian","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"107057","DOI":"10.1016\/j.foodhyd.2021.107057","article-title":"Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment","volume":"121","author":"Qiao","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Tang, A., and Peng, B. (2024). Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis. Food Biosci., 60.","DOI":"10.1016\/j.fbio.2024.104235"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"100620","DOI":"10.1016\/j.fochx.2023.100620","article-title":"Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional Huangjiu (Chinese rice wine) produced around Winter Solstice","volume":"18","author":"Yu","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"138","DOI":"10.1016\/j.lwt.2014.11.015","article-title":"Development of quick cooking germinated brown rice with convenient preparation and containing health benefits","volume":"61","author":"Sirisoontaralak","year":"2015","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.ijfoodmicro.2017.06.012","article-title":"Rhizopus oryzae\u2014Ancient microbial resource with importance in modern food industry","volume":"257","author":"Ruiz","year":"2017","journal-title":"Int. J. Food Microbiol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"103720","DOI":"10.1016\/j.jcs.2023.103720","article-title":"Preparation of germinated brown rice with high \u03b3-aminobutyric acid content and short root by magnetic field treatment","volume":"112","author":"Chen","year":"2023","journal-title":"J. Cereal Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.lwt.2019.05.003","article-title":"Phenolic profile and antioxidant activity of Chinese rice wine fermented with different rice materials and starters","volume":"111","author":"Cai","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/j.foodchem.2013.09.101","article-title":"Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae","volume":"146","author":"Schmidt","year":"2014","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"594","DOI":"10.1039\/D4FB00027G","article-title":"Unlocking the potential of rice bran through extrusion: A systematic review","volume":"2","author":"Kc","year":"2024","journal-title":"Sustain. Food Technol."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Rashid, M.T., Liu, K., Han, S., Jatoi, M.A., and Sarpong, F. (2023). Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran. Foods, 12.","DOI":"10.3390\/foods12061236"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"108461","DOI":"10.1016\/j.lwt.2019.108461","article-title":"Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility","volume":"115","author":"Chen","year":"2019","journal-title":"LWT-Food Sci. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1582\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:25:02Z","timestamp":1760030702000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1582"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,4,30]]},"references-count":31,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2025,5]]}},"alternative-id":["foods14091582"],"URL":"https:\/\/doi.org\/10.3390\/foods14091582","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,4,30]]}}}