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Optimized production conditions of a novel chrysanthemum rice wine (FRW) were obtained by the Box\u2013Behnken design response surface experiment. FRW with best sensory quality was developed with 0.68% chrysanthemum, 0.79% Jiuqu and 0.81:1 liquid\u2010to\u2010solid ratio. Compared with rice wine (RW) control, the total phenolic and flavonoid contents, as well as antioxidant activity of the FRW increased significantly. GC\u2013MS analysis showed that more flavor compounds including alcohols, aldehydes, acids, and esters were detected in FRW. During the aging process, it was found that the antioxidant substances, the antioxidant activity and the flavor substances decreased, with the wine body tending to be homogenized. After 6\u00a0months of storage, overall sensory quality of FRW was more harmonious, with special nectar taste, which dramatically improved the flavor characteristics and functionality compared with traditional RW.<\/jats:p>","DOI":"10.1002\/fsn3.3247","type":"journal-article","created":{"date-parts":[[2023,3,5]],"date-time":"2023-03-05T10:04:50Z","timestamp":1678010690000},"page":"2382-2392","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["The volatile flavor and the antioxidant properties of a novel chrysanthemum rice wine during natural aging"],"prefix":"10.1002","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4073-4618","authenticated-orcid":false,"given":"Yu","family":"Zhang","sequence":"first","affiliation":[{"name":"Cooperative Innovation Center of Industrial Fermentation (Ministry of Education &amp; Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Biological Engineering and Food Hubei University of Technology  Wuhan China"},{"name":"Angel Yeast Co. 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