Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines. (21st October 2020)

• Record Type: Journal Article
• Authors: Liu, Chang; Hou, Hui; Lu, Xiaoshuo; Chen, Xin; Fang, Donglu; Hu, Qiuhui; Zhao, Liyan
• Is Part Of: Journal of the science of food and agriculture. Volume 101:Number 6(2021)
• Page Start: 2328
• Page End: 2336
• Publication Date: 2020-10-21
• Subjects: mixed Qu -- waxy maize wine -- raw‐starch brewing -- gas chromatograph‐mass spectrometry -- electronic tongue -- electronic nose; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.10854
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: Waxy maize ( Zea mays L. sinensis Kulesh) is a good material for brewing. Waxy maize wine, a kind of Chinese rice wine, is strongly affected by a fermentation starter named Qu . In this study, an innovative mixed Qu, consisting of two yeasts and three molds, was produced and the raw‐starch brewing method was applied in winemaking. Three other waxy maize wines fermented by three kinds of commercial Qu were also analyzed for comparison. RESULTS: Due to superb growth and fermentation characteristics, Saccharomyces cerevisiae CICC1009 and Pichia anomala CICC1851 were chosen to produce yeast Qu . The addition amount of yeast Qu was determined to be 30 g kg −1 . In terms of chemical properties, mixed Qu was more suitable for making maize wine by the raw‐starch brewing method than the three kinds of commercial Qu with which it was compared. The most influential components for the overall aroma profile in maize wines fermented by mixed Qu and Mifeng Qu were ethyl butyrate and β ‐damascenone, respectively, while in maize wines fermented by Angel Qu and Like Qu the most influential component was ethyl octanoate. Obvious differences were found among four maize wines regarding bitterness, umami, richness, saltiness, and sourness by the electronic tongue. The olfactory characteristics of maize wine fermented by Mifeng Qu were quite different from the other three according to the electronic nose. CONCLUSION: The innovative mixed Qu can be considered as an excellent starter for raw‐starch brewing of waxy maize. The chemical indices and volatile flavor compounds of waxy maize wines were greatly affected by different kinds of Qu . © 2020 Society of Chemical Industry