Effects of different Zangqu from different regions on the flavor of Tibetan traditional Qingke wine

  • FAN Shanshan ,
  • DONG Yajun ,
  • YANG Xinghua ,
  • ZHANG Senyao ,
  • WANG Zhaoji ,
  • SHI Chengxu ,
  • CHEN Shuang ,
  • XU yan
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  • 1(Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China);
    2(Tibet Tianyoude Barley Wine Co., Ltd, Lhasa 850000, China);
    3(Suqian Industrial Technology Research Institute of Jiangnan University, Suqian 223814, China)

Received date: 2018-08-24

  Online published: 2019-02-21

Abstract

The effects of different Zangqu from different regions on the physical and chemical indicators as well as the flavor of Tibetan traditional Qingke wine were studied by conducting simulated brewing experiments. The results showed that all Zangqu could successfully brew Qingke wines. There were no significant differences in the alcohol content, residual sugar, and free amino acid in Qingke wines, but the total acid content was significantly different. The main organic acids in brewed Qingke wines were lactic acid, acetic acid, and succinic acid. The total organic acids in Qingke wines made from Zangqu of Lasa and Rikaze regions were significantly higher than those in other regions. Total of 66 volatile aroma components were identified in different Qingke wines by HS-SPME and GC-MS, including 19 esters, nine aromatic compounds, 11 alcohols, nine acids, 10 aldehydes and ketones, eight others. The contents of aroma components in Qingke wines made from different regions’ Zangqu were significantly different. The flavor characteristics of Qingke wines could be regulated by the selection of Zangqu.

Cite this article

FAN Shanshan , DONG Yajun , YANG Xinghua , ZHANG Senyao , WANG Zhaoji , SHI Chengxu , CHEN Shuang , XU yan . Effects of different Zangqu from different regions on the flavor of Tibetan traditional Qingke wine[J]. Food and Fermentation Industries, 2019 , 45(2) : 7 -14 . DOI: 10.13995/j.cnki.11-1802/ts.018591

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