Xiaoqu is a saccharifying and alcohol-producing, flavoring agent used in brewing Chinese rice wine (CRW). We combined high-throughput sequencing with headspace solid-phase microextraction-mass spectrometry-gas phase ion migration spectrometry to identify the microbial communities of four Xiaoqu rice wines collected from Xinhua County, and the flavoring substances of CRWs brewed with them. The most prevalent microorganisms at the genus level were Pediococcus, Enterobacter, Leuconostoc, Weissella, Staphylococcus, Pantoea, Glutamicibacter, Kosakonia, Lactobacillus, Rhizopus, and Mucor. We detecte...
