Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing

文献类型： 外文期刊

第一作者： Lin, Xiaozi

作者： Lin, Xiaozi;Ren, Xiangyun;Huang, Yingying;Liang, Zhangcheng;Li, Weixin;Su, Hao;He, Zhigang;Lin, Xiaozi;Ren, Xiangyun;Huang, Yingying;Liang, Zhangcheng;Li, Weixin;Su, Hao;He, Zhigang

作者机构：

关键词： Fermentation characteristics; geographical location; Hong Qu; processing technology; rice wine

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：2.773； 五年影响因子：2.516 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： Hong Qu (HQ) is a fermentation starter used to brew Hong Qu rice wine (HQ wine). The regional characteristics and discrimination of HQ are not fully understood. This study elucidates fermentation characteristics of HQ through sensory evaluation and the analysis of six physicochemical characteristics of HQ wine brewed by twenty-nine HQ from different regions. Results showed that the complex physicochemical indices of HQ wine would be reduced to three principal components - total acidity, total sugars and non-sugar solids by principal component analysis. Twenty-nine HQ samples were classified into four clusters by hierarchical cluster analysis - Cluster A, B, C and D. Cluster B only included Gutian HQ (GTQ) brewing base liquors with a fresh and soft taste, the highest sensory scores and low coefficient of variation (CV). The rest three Clusters mainly included Wuyi HQ (WYQ) brewing base liquors with full-bodied and tasteful flavours, high CV values and different sensory scores. WYQ could brew more good and less below standard liquors, while the quality of HQ wine brewed using GTQ was more even than that of WYQ. Conclusively, the geographical location and processing technology of HQ are the main external factors contributing to the regional characteristics of HQ wine.

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