期刊
JOURNAL OF FOOD SCIENCE
卷 84, 期 9, 页码 2373-2386出版社
WILEY
DOI: 10.1111/1750-3841.14768
关键词
flavor; metabolites; microbiota; starter-making technology; wheat Qu
资金
- Key R&D Program of the Sichuan Province of China [2018FZ0093]
- State Coarse Cereals Process Technology Center opening fund (Chengdu Univ.) [16CCPC-02]
- Seedling Engineering Cultivating Program of the Sichuan Province of China [2019062]
- Development Plan for Scientific Innovation Team of Sichuan Provincial Universities [16TD0026]
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.
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