Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu)

, associated with elevated amino acid (3706, 3695, and 3700 mg/L, respectively) and reduced organic acid levels (10.11, 9.92 and 10.10 mg/mL, respectively), resulting in sweetness and bitterness. These findings provide valuable insights for optimizing Huangjiu flavor and quality through targeted microbial and fermentation management.