Fecha de publicación: -- Fuente: PubMed "wine" Food Chem X. 2026 Aug 24;38:104364. doi: 10.1016/j.fochx.2026.104364. eCollection 2026 Aug.ABSTRACTThis 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 | PMC:PMC13546827 | DOI:10.1016/j.fochx.2026.104364