{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,2]],"date-time":"2026-11-02T18:49:50Z","timestamp":1793645390252,"version":"4.5.1"},"reference-count":48,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T00:00:00Z","timestamp":1771286400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32302040"],"award-info":[{"award-number":["32302040"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Shaoxing Basic Science and Technology Special Project","award":["2025A11017"],"award-info":[{"award-number":["2025A11017"]}]},{"name":"Zhejiang Provincial Leading Goose Research and Development Plan","award":["2024C02007"],"award-info":[{"award-number":["2024C02007"]}]},{"name":"Natural Science Foundation of Zhejiang Province, China","award":["LQ21C200003"],"award-info":[{"award-number":["LQ21C200003"]}]},{"DOI":"10.13039\/501100017555","name":"Zhejiang University Student Science and Technology Innovation Activity Plan","doi-asserted-by":"crossref","award":["S202510349071"],"award-info":[{"award-number":["S202510349071"]}],"id":[{"id":"10.13039\/501100017555","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100017555","name":"Zhejiang University Student Science and Technology Innovation Activity Plan","doi-asserted-by":"crossref","award":["2024R431A010"],"award-info":[{"award-number":["2024R431A010"]}],"id":[{"id":"10.13039\/501100017555","id-type":"DOI","asserted-by":"crossref"}]},{"name":"National College Students Innovation and Entrepreneurship Training Program Project","award":["202410349047"],"award-info":[{"award-number":["202410349047"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>A functional Huangjiu-based liqueur (called by Lujiu in China), a type of Chinese rice wine, was developed by incorporating Chinese gall leaven, as a medicinal\u2013edible homologous ingredient, into the fermentation process to enhance its bioactivity. The physicochemical properties and enzymatic activities were investigated and found that supplementation with 2% (v\/v) Chinese gall leaven optimized fermentation efficiency and substrate utilization. The co-fermentation significantly elevated the concentrations of bioactive compounds and improved antioxidant capacity, particularly free radical scavenging activity. Compared to traditional Chinese rice wine, the supplemented variant exhibited markedly higher levels of malic acid and phenolic acids. GC-MS analysis identified 85 and 84 volatile flavor compounds in the two supplemented variants, respectively, exceeding the 70 compounds detected in traditional Huangjiu. GC-IMS further revealed significant enrichment of key alcohols (e.g., 3-methyl-1-butanol, 2-methyl-1-propanol) and aldehydes (e.g., propanal, acetaldehyde) in the supplemented group. Microbial community analysis indicated distinct shifts, with increased relative abundances of Pediococcus, Lactiplantibacillus, Aspergillus, and Saccharomyces in the Chinese gall leaven-supplemented fermentation. These results suggest that the native microflora and enzymatic systems of Chinese gall leaven could enhance microbial metabolism and fermentation efficiency, thus contributing to the unique characteristics of rice wine and providing a novel strategy for functional Huangjiu-based liqueur production.<\/jats:p>","DOI":"10.3390\/foods15040739","type":"journal-article","created":{"date-parts":[[2026,2,17]],"date-time":"2026-02-17T09:22:46Z","timestamp":1771320166000},"page":"739","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiaolei","family":"Zhu","sequence":"first","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Manlu","family":"Jin","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xue","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunqiao","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yingying","family":"Mao","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Huangjiu, China Shaoxing Yellow Rice Wine Group Co., Ltd., Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiandi","family":"Zhou","sequence":"additional","affiliation":[{"name":"National Engineering Research Center of Huangjiu, China Shaoxing Yellow Rice Wine Group Co., Ltd., Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9482-7612","authenticated-orcid":false,"given":"Biao","family":"Yuan","sequence":"additional","affiliation":[{"name":"Department of Food Quality and Safety, National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yinping","family":"Li","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chi","family":"Shen","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting","family":"Xia","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2474-5758","authenticated-orcid":false,"given":"Xiao","family":"Xu","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"},{"name":"National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3221-2492","authenticated-orcid":false,"given":"Jian","family":"Mao","sequence":"additional","affiliation":[{"name":"School of Life Science, Shaoxing University, Shaoxing 312000, China"},{"name":"National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109238","DOI":"10.1016\/j.foodres.2020.109238","article-title":"Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis","volume":"134","author":"Wang","year":"2020","journal-title":"Food Res. 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