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

BACKGROUND Waxy maize (Zea mays L. sinensis Kulesh) is a good material for brewing. Waxy maize wine as a kind of Chinese rice wine is greatly affected by the fermentation starter named Qu. In this study, an innovative mixed Qu (consisting of two yeast and three mold) was produced and the raw-starch brewing method was applied in winemaking. The other three waxy maize wines fermented by three 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 additive amount of yeast Qu was determined to be 30 g kg-1 . In terms of chemical properties, mixed Qu was more suitable to make maize wine by the raw-starch brewing method compared to the other three. The most influential component for overall aroma profile in maize wines fermented by mixed Qu and Mifeng Qu was ethyl butyrate and β-damascenone, respectively, while in maize wines fermented by Angel Qu and Like Qu it was ethyl octanoate. Obvious differences were found among four maize wines on 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 Qu. This article is protected by copyright. All rights reserved.

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