Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites
Open accessAbstract
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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Wheat is used as a fermentation raw material in traditional Chinese liquor brewing and supplies enzymes and organic substances for fermentation.
“Wheat is used as a kind of fermentation raw material in traditional Chinese liquor brewing and supplies enzymes and organic substances for fermentation [26].”
From Optimization of Fermentation Conditions for 2,3,5-Trimethylpyrazine Produced by Bacillus amyloliquefaciens from Daqu (2024) · cites this paper as [26]
The Introduction (page unavailable) says wheat Qu is made from raw wheat and supplies enzymes and flavor compounds during traditional Chinese rice-wine fermentation. It supports the general role of a wheat-based starter, but does not establish the claim for Chinese liquor brewing generally or say that wheat itself supplies the enzymes and organic substances. (LLM, conf=0.85)
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Cited by
Sorted by citations
Liu, X., Yang, W., Gu, H., Bughio, A. A., & Liu, J. (2024) · Fermentation · doi:10.3390/fermentation10020112 · Cited by 16 · see citing works
- Authors
- Zhang, K., Li, Q., Wu, W., Yang, J., & Zou, W.
- Affiliations
- Sichuan University of Science and Engineering (CN)
- Sichuan Univ. of Science & Engineering No. 180, Xueyuan St., Huixing Rd. Zigong 643000 Sichuan China
- Corresponding author
- Zhang, Kaizheng
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2019-08-26
- Volume
- 84
- Issue
- 9
- Pages
- 2373-2386
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2970523706
- Cited by
- 53
- References
- 74
- Citations by year
- 2026: 4 · 2025: 6 · 2024: 11 · 2023: 13 · 2022: 7 · 2021: 8 · 2020: 3 · 2019: 1
- FWCI
- 0.43
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- Chinese rice wine, starter cultures, microbial communities, volatile compounds, flavor profile, biogenic amines, enzymes, metabolites, raw materials
- MeSH terms
- Bacteria, China, Flavoring Agents, Humans, Oryza, Wine, Microbiota
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