## 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
These flavor compounds were considered as important aromas for wine quality, since they were recognized as being fruity and whisky-like aromas with lower detection thresholds [27]. Moreover, acetic acid was produced less by the synthetic communities compared to natural communities (Table 2 and Figure 1). Figure 1: Kinetics of ethanol (**A**), lactic acid (**B**), and acetic acid (**C**) during fermentation by natural and synthetic communities. Synthetic communities were prepared with different ratios of microbial species. In all cases, _Rhizopus oryzae_ was inoculated at an initial concentration of \(10^{6}\) spores/ml. For the cultures involving either _S. cerevisiae_ or _L. plantarum_, their initial concentrations are indicated by 0.1, 1, or 10, corresponding to \(10^{5}\), \(10^{6}\), and \(10^{7}\) CFU/mL, respectively. \begin{table}
\begin{tabular}{l l c c c c c c c c c c} \hline \hline \multirow{2}{*}{**N**} & \multirow{2}{*}{**Compounds**} & \multirow{2}{*}{**RI**} & \multirow{2}{*}{**Natural Community**} & \multicolumn{3}{c}{**Synthetic Community**} \\ \cline{4-11}  & & & & \multicolumn{1}{c}{**Re-Sc-IP 1.141**} & \multicolumn{1}{c}{**Re-Sc-IP 11001**} & \multicolumn{1}{c}{**Re-Sc 11**} & \multicolumn{1}{c}{**Re-Sc -110**} & \multicolumn{1}{c}{**Re-Sc 10.1**} \\ \cline{3-11}  & & & & & & & & & & & \\ \cline{3-11}  & & & & & & & & & & & \\ \cline{3-11}  & & & & & & & & & & & \\ \hline
**Ester** & & & & & & & & & & & \\ \hline
1 & 2-Methyltyacetic & 880 & Nd & 127.89 & 15.85 & Nd & & 55.07 & 21.45 & 170.05 & 4.09 & Nd & \\
2 & 3-Methyltyacetate & 80 & 123.98 & 15.4 & 20.1 & 107.53 & 40.09 & 135.88 & 9.3 & 35.14 & 4.66 & 344.24 & 193.83 \\
3 & 1-Methylty-2-propyl acetate & Nd & Nd & Nd & Nd & Nd & Nd & 157.95 & 33.99 & 18.83 & \\
4 & Ethyl Incidence & 60.44 & 36.9 & 41.39 & 9.75 & Nd & & 106.44 & 213.92 & 195.68 & Nd & \\
5 & 4-Methylty-based alcohol & Nd & Nd & Nd & Nd & & 30.7 & 33.16 & 35.42 & \\
6 & 6-methylty acetate & 125 & 1383 & & 1421.55 & 362.72 & 178.85 & 40.95 & 427.9 & 371.48 & 68.62 & 71.9 & 98.05 \\
7 & Ethyl Incidence & 756 & Nd & 275.28 & 64.62 & Nd & & 205.03 & 14.29 & 292.76 & 774.74 & 381.78 & 175.25 \\
8 & Ethyl propionate & 713 & Nd & 131.79 & 55.24 & 172.76 & 100.09 & 186.71 & 63.47 & 163.92 & 294.43 & 101.98 & 10.34 \\
9 & Ethyl myriastic & 1651 & 1236.6 & 63.67 & 1220.58 & 70.77 & 129.14 & 123.44 & 80.21 & 113.44 & 216.05 & 56.98 & 61.84 & 31.72 \\
10 & Ethyl circunate & 1041 & 294.15 & 5.68 & 134.73 & 18.25 & 154.72 & 7.44 & 80.33 & 542.11 & 41.68 & 1.37 & 2075 \\
11 & Ethyl Incidence & 51.58 & 48.02 & 43.55 & 173.46 & 26.68 & 14.88 & 89.6 & 12.68 & 29.6 & Nd & \\
12 & Ethyl lactate & 1010 & 446.35 & 1501 & 378.11 & 1016.62 & 394.33 & 653.91 & 941.16 & 479.84 & 2313.94 & 1385.6 & 1137.4 \\
13 & Ethyl & 102 & 175.65 & 177.51 & 37.941 & 1.57 & Nd & Nd & & & & \\ \cline{3-11}
14 & Ethyl formate & 235 & 154.03 & 121.71 & 37.42 & 366.96 & 1.31 & 234.55 & 70.35 & 179.99 & 68.49 & 2074 \\
15 & Ethyl decunate & 1398 & 63 & 1.42 & 63.25 & 78.1 & 289.29 & 20.44 & 160.2 & 136.56 & 35.46 & 3.59 & 90.31 & 18.23 \\
16 & Ethyl Insute & 1494 & 281.26 & 53.27 & 213.58 & 412.45 & 12.29 & 241.42 & 109.99 & 1.69 & 44.13 & 18.64 & 10.43 & 18.64 \\
17 & Ethyl-headcome & Nd & Nd & Nd & Nd & & 122.29 & 641.9 & 61.77 & 66.37 & 24.47 & 12.34 \\
18 & Ethyl Acetate & 628 & 925 & 1011.45 & 1418.97 & 450.39 & 459.61 & 391.91 & 2996.76 & 869.28 & 2687.57 & 1571.33 & 0.