Abstract: Rice wine is made from rice fermented by Jiuqu. It is very popular among consumers because of its rich nutrient content and unique flavor. Microorganisms from Jiuqu or the environment play an important role in the formation of rice wine flavor. In this article, the diversity and dynamic changes of the microbial community in the brewing process of rice Jiuqu and rice wine are reviewed, the relationship between the microbial community and the formation of the flavor of rice wine is analyzed, and the current status of research on and the application value of functional microorganisms involved in the fermentation of rice wine are summarized. At last, the deficiencies of current studies on rice wine microorganisms and the metabolic mechanism of rice wine flavor are discussed, and an outlook on future research directions is given. This review will provide a theoretical reference for improving the quality of rice wine and promoting the standardized production of rice wine.

Key words: rice wine; microorganism; fermentation; flavor; research progress