## 3 Results
### Comparison of Natural and Synthetic Community for Red Rice Wine Fermentation
#### 3.1.1 Ethanol and Organic Acid Production during Red Rice Wine Processing
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19 & Ethyl Clique & 189.26 & 58.42 & 196.77 & 86.69 & 148.44 & 28.87 & 594.82 & 164.86 & 669.91 & 776.55 & 101.31 & 53.28 \\
20 & Ethyl Ultimate & 1765.79 & 194.88 & 196.46 & 123.54 & 271.28 & 88.939 & 340.24 & 102.08 & 103.08 & 193.01 & 129.56 & 507.84 & 343.77 \\
21 & Isomyn Locate & 149.34 & 14.15 & 14.34 & 14.86 & 154.24 & 15.56 & Nd & & & & \\
22 & Methylly succinate & 1167 & Nd & & 54.33 & 16.8 & Nd & & & & & \\ \cline{3-11}
23 & Isobutyl acetate & 776 & Nd & & 214.98 & 105.78 & 388.61 & 13.36 & 87.83 & 241.24 & 22.37 & 38.11 & 57.66 & 45.7 \\ \hline \multicolumn{11}{c}{**Aidsids and Aldehyde**} & \multicolumn{1}{c}{725.45} & \multicolumn{1}{c}{5551.64} & \multicolumn{1}{c}{7215.71} & \multicolumn{1}{c}{1274.4} & \multicolumn{1}{c}{82191.31} & \multicolumn{1}{c}{588.64} & \multicolumn{1}{c}{67.9} & \multicolumn{1}{c}{24.67} \\ \hline
24 & 2-Methylty-Metanic acid & 24.71 & 286.16 & 192.8 & 56.30 & Nd & & & & & & \\ \cline{3-11}
25 & Isovalent acid & 877 & 157.19 & 47.88 & 108.41 & 18.89 & Nd & & & & & \\ \cline{3-11}
26 & Ace Ace acid & 600.03 & 13.25 & 460.25 & 75.1 & 648.77 & 1275.43 & 85.13 & & & & \\ \cline{3-11}
27 & Isobutyric acid & 1215 & 67.61 & 82.74 & 59.10 & 63.629 & 16.75 & 402.04 & & & & & \\ \cline{3-11}
28 & Acetaldehyde & Nd & 607 & 55.9 & 39.12 & 1.15 & 807.65 & & & & & & & \\ \cline{3-11}
29 & Beentaldehyde & 960 & 134.63 & 14.02 & 40.06 & 79.3 & 22.17 & & & & & & \\ \cline{3-11}
30 & Benzanesidealdehyde & 250.92 & 23.21 & 105.95 & 88.36 & 72.87 & 8.01 & & & & & & \\ \cline{3-11}
31 & 4-Reasonal & 4668.53 & & 4748.90 & & & & & & & & & \\ \cline{3-11}
32 & 3-Ethoxy-Propanol & 833 & 402.2 & 26.67 & 55.19 & 34.44 & 64.25 & & & & & & & & \\ \cline{3-11}
33 & 4-Reheadhead & 647 & 9954.79 & 420.93 & 801.47 & 22.85 & & & & & & & & \\ \cline{3-11  
\begin{table}
\begin{tabular}{l l c c c c c c c c c c c} \hline \hline \multirow{3}{*}{**N**} & \multirow{3}{*}{**Compounds**} & \multirow{3}{*}{**RI**} & \multicolumn{6}{c}{**Natural Community**} & \multicolumn{6}{c}{**Synthetic Community**} \\ \cline{4-13}  & & & & & & & & & & & & & & & \\ \cline{3-13}  & & & & & & & & & & & & & & & & \\ \cline{3-13}  & & & & & & & & & & & & & & & & \\ \hline \hline \multirow{2}{*}{37} & Presubelyl Alcohol & 1118 & 3294.85 & 534.53 & 3446.39 & 576.43 & 5802.17 & 1331.22 & 9527.54 & 2295.83 & 990.82 & 4338.51 & 6696.46 & 3835.75 \\  & 38 & 1-thand & 675 & 167.66 & 282.2 & 503.19 & 92.92 & 343.08 & 311.02 & 294.54 & 817.3 & 895.09 & 507.3 & 143.73 \\  & 39 & 2-3-binned & 865 & 1584.31 & 460.75 & 4668.68 & 726.44 & 4026.13 & 744.14 & 368.25 & 755.42 & 1000.00 & 6533.67 & 7748.62 \\ \hline \multirow{2}{*}{**Total**} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} & \multirow{2}{*}{} \\ \cline{3-3} \cline{5  
Because each rice wine sample contained numerous flavor compounds, for a better visualization and interpretation of the data, principal component analysis (PCA) was performed to identify correlation and similarity between samples. Figure 2A shows the corresponding factor loading plots establishing the relative importance of each flavor compound found in each sample. The discrimination of rice wine made by synthetic and natural communities is shown in Figure 2B. Flavor profile and ethanol yield produced by mixtures of those three groups of microorganisms in the same ratio (_Ro-Sc-Lp_ 1:1:1) were similar to those of natural communities. However, the aroma profile produced by the group of _Ro-Sc-Lp_ 1:10:1 was distinctly different from that of the natural community. The presence of _L. plantarum_ in the synthetic community significantly influenced the aromatic profile of rice wine.