Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites. Issue 9 (26th August 2019)

• Record Type: Journal Article
• Authors: Zhang, Kaizheng; Li, Qiong; Wu, Wenchi; Yang, Jiangang; Zou, Wei
• Is Part Of: Journal of food science. Volume 84:Issue 9(2019)
• Page Start: 2373
• Page End: 2386
• Publication Date: 2019-08-26
• Subjects: flavor -- metabolites -- microbiota -- starter‐making technology -- wheat Qu; Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.14768
• Languages: English
• ISSNs: 0022-1147

Abstract

Abstract: Chinese rice wine (CRW) is an ancient wine with a moderate alcohol content; it has been prized in China for its color, sweet flavor profile, and is a national beverage typically used in banquets. Wheat Qu is the starter used to make CRW, and plays a vital role in the quality and flavor profile. This review details the raw materials and the wheat Qu manufacturing process, and recent information on wheat Qu microbiotas. The volatile compounds in wheat Qus and its flavor are also reviewed. Finally, the enzymes, and metabolites contained in wheat Qu, such as biogenic amines, are also discussed.