College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China.
J Sci Food Agric. 2021 Apr;101(6):2328-2336. doi: 10.1002/jsfa.10854. Epub 2020 Oct 21.
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.
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 . 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.
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.
蜡质玉米（Zea mays L. sinensis Kulesh）是酿造的好材料。蜡质玉米酒是一种中国米酒，强烈受到一种名为曲的发酵剂的影响。在这项研究中，生产了一种由两种酵母和三种霉菌组成的创新混合曲，并应用生料酿造法进行酿酒。还分析了其他三种由三种商业曲发酵的蜡质玉米酒进行比较。
由于出色的生长和发酵特性，选择酿酒酵母 CICC1009 和异常毕赤酵母 CICC1851 来生产酵母曲。确定酵母曲的添加量为 30g/kg。就化学性质而言，与所比较的三种商业曲相比，混合曲更适合采用生料酿造法酿造玉米酒。混合曲和蜜蜂曲发酵的玉米酒中，影响整体香气特征的最主要成分分别为丁酸乙酯和β-大马酮，而安琪曲和立克曲发酵的玉米酒中，影响最主要的成分是辛酸乙酯。通过电子舌发现，四种玉米酒在苦味、鲜味、丰富度、咸度和酸味方面存在明显差异。根据电子鼻，蜜蜂曲发酵的玉米酒的嗅觉特征与其他三种酒有很大不同。
创新的混合曲可以被认为是生料酿造蜡质玉米的优良发酵剂。不同种类的曲对蜡质玉米酒的化学指标和挥发性风味化合物有很大影响。© 2020 化学工业协会。
