Journal
JOURNAL OF THE INSTITUTE OF BREWING
Volume 118, Issue 1, Pages 114-119Publisher
INST BREWING
DOI: 10.1002/jib.13
Keywords
Chinese rice wine; flavour compound; fungus; wheat Qu
Categories
Funding
- Priority Academic Program Development of Jiangsu Higher Education Institutions
- Jiangsu Key Laboratory of Neuroregeneration
- Science and Technology Program of Nantong city [BK2011007]
- funds for Introduction of Talents in Nantong University
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The volatile flavour compounds of different Chinese traditional rice wines and the corresponding representative fungi in the wheat Qu (comparable to the koji used in sake brewing) samples were investigated. Results showed that alcohols, acids and esters were abundantly present in the three Chinese rice wines, but the types and concentrations of the volatile flavour compounds by fermentation from different wheat Qu samples were quite distinctive. Cladosporium cladosporioides, Penicillium chlysogenum, Aspergillus oryzae and Saccharomyces cerevisiae were the major components of the fungal flora in the three kinds of wheat Qu samples. Less prevalent genera and species represented in the fungal communities of the three kinds of wheat Qu samples, however, varied greatly, and the richer the flavour substances in the rice wines were, the more abundant the microbe species in the corresponding wheat Qu samples. The results indicate that the types and concentrations of volatile compounds were significantly influenced by the species of microorganisms (moulds and yeasts) in the wheat Qu, which brings a unique flavour to Chinese rice wine. Copyright (C) 2012 The Institute of Brewing & Distilling
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