Black waxy rice wine fermentation metabolites are closely related to the product's final quality. However, little is known about dynamic metabolite changes during fermentation. Here, we used gas chromatography time‐of‐flight mass spectrometry (GC‐TOF‐MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 159 metabolites were identified during the entire fermentation process. The PCA analysis revealed a clear separation between the samples after 4 days and 2 days, and the samples after 4–24 days clustered together. This indicated that BGRW fermentation progresses rapidly in the first 48 hr of fermentation. A total of 40 metabolites were identified as differential during fermentation (VIP > 1 and p < .05), including 12 organic acids, four amino acids, one fatty acid, 17 sugars and sugar alcohols, one alcohol, and five other metabolites. Pathway analysis showed that the differential metabolites were involved in 28 metabolic pathways, and the most commonly influenced pathways (impact value > 0.1 and p < .05) were galactose metabolism, pyruvate metabolism; starch and sucrose metabolism; alanine, aspartic acid, and glutamate metabolism; the tricarboxylic acid cycle, glyoxylic acid, and dicarboxylic acid metabolism; and amino sugar and nucleotide sugar metabolism. Moreover, the integrated metabolic pathway was generated to understand the transformation and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during black waxy rice wine fermentation.

中文翻译：

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黑糯米酒发酵过程中代谢产物的动态变化及形成途径研究。

黑色糯米酒发酵代谢产物与产品的最终品质密切相关。但是，关于发酵过程中动态代谢物变化的了解甚少。在这里，我们使用气相色谱飞行时间质谱（GC-TOF-MS）代谢组学和多元统计分析来探讨代谢物与发酵时间之间的关系。在整个发酵过程中共鉴定出159种代谢物。PCA分析显示4天和2天后样品之间有明显的分离，而4-24天后的样品聚在一起。这表明BGRW发酵在发酵的前48小时迅速进行。在发酵过程中总共鉴定出40种代谢物（VIP> 1和p <.05），包括12种有机酸，4种氨基酸，一种脂肪酸，17种糖和糖醇，一种醇和五种其他代谢物。途径分析表明，差异代谢物参与了28个代谢途径，并且是最常见的影响途径（影响值> 0.1和p <.05）是半乳糖代谢，丙酮酸代谢；淀粉和蔗糖代谢；丙氨酸，天冬氨酸和谷氨酸代谢；三羧酸循环，乙醛酸和二羧酸代谢；以及氨基糖和核苷酸糖的新陈代谢。此外，生成了整合的代谢途径以了解差异代谢物的转化和积累。总的来说，这些结果全面概述了黑糯米酒发酵过程中代谢物的变化。