| Waxy maize is widely planted with a large yield in China.However,the single product type and low degree of processing limit the development of its industry.Based on the rich nutrients and good processing characteristics,the processing technology of waxy maize wine was studied to provide a theoretical basis for industrial production.In this paper,a kind of mixed Qu was produced.The quality of raw-starch and conventional waxy maize wines fermented by different Qu was analyzed.The effect of different aging treatments on the chemical indices and volatile flavor compounds of waxy maize wines was determined.The main conclusions are as follows:1.The growth and fermentation characteristics of six yeast strains in waxy maize medium were studied.The mixed Qu suitable for raw-starch and conventional waxy maize wines was produced.The optimum addition amount of yeast Qu made by Saccharomyces cerevisiae CICC 1009 and Pichia anomala CICC 1851 was determined to be 3%.2.The chemical indices and flavor characteristics of eight waxy maize wines separately fermented by mixed Qu and three kinds of commercial Qu with raw-starch and conventional brewing methods were compared.The results showed that the raw-starch and conventional waxy maize wines fermented by mixed Qu were higher in the content of alcohol,amino acid nitrogen and non-sugar solids.A total of 67 volatile flavor compounds in eight waxy maize wines were determined by gas chromatography-mass spectrometer(GC-MS),including 10 alcohols,29 esters,6 acids,7 aldehydes,4 ketones,7 phenols and 4hydrocarbons.Combined with the analysis of odor activity value(OAV),15 volatile compounds were found with OAV ≥ 1.11 and 7 characteristic flavor compounds were found in raw-starch and conventional wines,respectively,which was the most of each type of wine.The common characteristic flavor compounds of eight waxy maize wines were ethyl octanoate and phenyl acetaldehyde.The unique characteristic flavor compound in four raw-starch wines was γ-nonalactone,and that in four conventional wines was isoamyl acetate.3.The effect of ultrasonic,cold and hot alternation,and ultrasonic combined with cold and hot alternation treatment on the chemical indices of waxy maize wines fermented by mixed Qu were studied.The results showed that combination treatment wines had the best chemical properties.The alcohol content,total acid content,amino acid nitrogen content and turbidity of the waxy maize wines with combination treatment(the 18 th day)could exceed the level of natural aging for 5 months.4.The volatile flavor compounds of raw-starch and conventional waxy maize wines treated by three aging treatments were determined by gas chromatography-ion mobility spectrometer(GC-IMS),as well as the natural aging wine.The results showed that the category of volatile flavor compounds in two waxy maize wines increased during aging(newly increased 16 and 10,respectively).The effect of different aging treatments on the flavor of waxy maize wines was as follows: combination > cold and hot alternation >ultrasonic.The cold and hot alternation treatment and combination treatment accelerated the changes of compounds in raw-starch wine,such as 1-butanol,3-methyl-1-butanol,4-methyl-1-pentanol,E-3-hexenol,5-methyl-2-furanmethanol,propyl acetate,Z-3-hexenyl acetate,butanoic acid,3-methyl butanoic acid,pentanoic acid,hexanoic acid,benzene acetaldehyde,2-furfural,2-butanone,2-octanone.These two treatments also accelerated the changes of compounds in conventional wine,such as 1-butanol,3-methyl-1-butanol,1-hexanol,5-methyl-2-furanmethanol,butanoic acid,hexanoic acid,benzene acetaldehyde,butanal,2-furfural,1-hydroxy-2-propanone,2-butanone,2,3-butanedione,2-heptanone,2-octanone.By comparing with the flavor compounds of commercial yellow wines,it was found that aldehydes and ketones were important factors causing the flavor differences of different wines.Besides,the sensory quality of the waxy maize wines with combination treatment(the 18 th day)could reach the level of natural aging for 5 months. |
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