Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (Castanea mollissima Blume)
Round 1
Reviewer 1 Report
this ms describes brewing profiles of chesnut rice wine.
the ms has certain novelty and significance
a few points to be considered
1 L57 7000BC it needs a reference
as for the brewing process of rice wine, below is suitable to cite
Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives Hiroshi Kitagaki and Katsuhiko Kitamoto
Annual Review of Food Science and Technology 2013 4:1, 215-235
l93 yeast species should be described
table 4　significant figures should be described
Author Response
Point 1: Lines 57 7000BC it needs a reference. As for the brewing process of rice wine, below is suitable to cite “Breeding Research on Sake Yeasts in Japan: History, Recent Technological Advances, and Future Perspectives Hiroshi Kitagaki and Katsuhiko Kitamoto [J] Annual Review of Food Science and Technology 2013 4:1, 215-235”
Response 1: Thank you for pointing out this question. I added a reference about the history between the shape of pottery and diverse alcohol fermentation techniques in Early Neolithic China (Liu, L.; Wang, J.; Levin, M. J.; Sinnott-Armstrong, N.; Zhao, H.; Zhao, Y.; Shao, J.; Di, N.; Zhang, T. e., The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China. Proceedings of the National Academy of Sciences 2019, 116, (26), 12767-12774, Lines 57 and Lines 529). And the reference that the reviewer recommended was cited as reference 13 in the manuscript, Lines 61. Thanks again for your comments.
Point 2: Lines 93 yeast species should be described.
Response 2: Thank you for this valuable advice. The active dry yeast used to brew the banli mijiu is Saccharomyces cerevisiae, which is specially used for rice wine brewing and produced by Angle Yeast Co., Ltd of China. The revised text should read ” Afterwards, 4% (w/w) jiuqu and 0.2% (w/w) active dry Saccharomyces cerevisiae (Angle Yeast Co., Ltd of China) are added, which is specially used for rice wine fermentation.” (Lines 92-93)
Ponit 3: Table 4　significant figures should be described
Response 3: Thanks for this constructive advice. The significant figures were described, such as “Among the 38 compounds, 6 alcohols, 7 olefins, 7 esters,5 carboxylic acids, 4 ketones, 4 aldehydes, 3 phenolic compo-unds and 2 benzenes were sniffed in BLMJ (Table 4).” The added descriptions have been highlighted in the manuscript. (Lines 424-469)
Reviewer 2 Report
The manuscript written by Zou et al., is interesting. In my opinion, the experimental design is well written, the introduction is clear and the references are quite recent.
Results are complete and a good number of analyses have been done. I have just one observation: since the role of microorganisms is crucial in this process, I think that it is important to know the exact composition of microbes contained in jiuqu (in the text, lines 95-96, it is vague).
I believe that the manuscript can be published on Fermentation.
Thank you for this opportunity
Best regards
Author Response
Point 1: since the role of microorganisms is crucial in this process, I think that it is important to know the exact composition of microbes contained in jiuqu (in the text, lines 95-96, it is vague).
Response 1: Thanks for this constructive advice. Ren and colleagues used the gradient dilution and streak plate methods to isolate and purify microorganisms from jiuqu of Beizong rice wine. A total of seven bacterial strains and five fungal strains were obtained. Through observation of their morphological characteristics and molecular biological characterization, the bacterial strains were identified as Bacillus licheniformis, Bacillus subtilis, Bacillus pumilus, Bacillus atrophaeus, Bacillus clausii, Bacillus rhizosphaerae, and Bacillus sonorensis, and the fungal strains were identified as Aspergillus oryzae, Aspergillus niger, Talaromyces radicus, Neurospora crassa, and Absidia corymbifera. It was described “The main cultured bacterial strains in Beizong jiuqu starter were Bacillus and the main fungal strains were identified as Aspergillus oryzae, Aspergillus niger, Talaromyces radicus, Neurospora crassa, and Absidia corymbifera. (Lines 99-102)
