The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation

Chinese rice wine (CRW), characterized by its extensive history, nutritional richness, and wide popularity among consumers, but the presence of biogenic amines (BAs) and higher alcohols, which are considered potential health risks, will severely limit CRW development. However, there are few studies on the dynamic monitoring of BAs and higher alcohols in CRW. This study dynamically monitored the changes in physicochemical properties, BAs and higher alcohols of CRW during fermentation. Among the measured BAs, tryptamine attained the highest concentration, with 189.90 mg L⁻¹, while histamine had the lowest concentration at 3.68 mg L⁻¹ at the day 15 fermentation. The predominant higher alcohols identified in CRW include isoamyl alcohol and phenethyl alcohol, with the total higher alcohols content reaching 278.75 mg L⁻¹ at the day 15 fermentation, the concentration (below 300 mg L⁻¹) was considered the optimal level of the fermented wine, which imparted a pleasant character. The results provided some data to support the establishment of standards for potential risk substances of CRW.