A new type of low-sweetness and erucamide-rich Huangjiu brewed with quinoa bran as an auxiliary material: Insights from metabolomic and amplicon sequencing analyses

Quinoa bran, a nutrient-rich by-product of quinoa grain processing, holds great potential in the production of Huangjiu. A new type of Huangjiu was brewed with quinoa bran as an auxiliary material, and the sensory characteristics, non-volatile and volatile compound profile, and bacterial community structures were investigated. The Huangjiu with quinoa bran (SPQ) or not (SP) exhibited evidently different taste and odor characteristics, and a total of 54 compounds with significant differences were screened. Specifically, the relative content of erucamide with various bioactivities in SPQ was increased to 11.96%, which may endow SPQ with distinctive functions. The total relative content of D-raffinose, maltopentaose, α-lactose, maltotriose, and D-(+)-maltose in SPQ (1.23%) was dramatically decreased compared to SP (31.03%), resulting in its sweetness being reduced observably. The quinoa bran supplementation modulated the bacterial community structures of the Huangjiu fermentation system. Among the top 20 dominant genera, the relative abundances of Burkholderia-Caballeronia-Paraburkholderia , Muribaculaceae , SBR1031 , Bacteroides , Faecalibacterium , and Enterococcus in the final Huangjiu mash changed significantly. The relative content variations of 27 compounds with significant differences were certified to be dramatically associated with the abundance of Burkholderia-Caballeronia-Paraburkholderia and SBR1031 . This study contributes to the development of new-style Huangjiu and the high-value utilization of quinoa bran.