作者：Xiaozi Lin, Xiangyun Ren, Yingying Huang, Zhangcheng Liang, Weixin Li, Hao Su, Zhigang He
期刊：International Journal of Food Science & Technology
摘要：Hong Qu (HQ) is a fermentation starter used to brew Hong Qu rice wine (HQ wine). The regional char-acteristics and discrimination of HQ are not fully understood. This study elucidates fermentation charac-teristics of HQ through sensory evaluation and the analysis of six physicochemical characteristics of HQwine brewed by twenty-nine HQ from different regions. Results showed that the complex physicochemicalindices 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 clustersby 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-bodiedand tasteful flavours, high CV values and different sensory scores. WYQ could brew more good and lessbelow standard liquors, while the quality of HQ wine brewed using GTQ was more even than that ofWYQ. Conclusively, the geographical location and processing technology of HQ are the main externalfactors contributing to the regional characteristics of HQ wine.
DOI:10.1111/ijfs.15117.
Cite：Lin X, Ren X, Huang Y, et al. Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing[J/OL]. International Journal of Food Science & Technology, 2021, 56(11): 5664-5673.
