Fermentation Performance and Flavor Characteristics of Corn Wine

Abstract

In this paper, corn grits, glutinous rice and grits and glutinous rice mixture were fermented with Angel Rhizopus Sp. Results showed that the fermentation performance of glutinous rice was better than that of the grits, but it was similar to that of grits and glutinous rice mixture (6:4). Fermentation time had an effect on the flavor quality of the fermented product. At 28°C, the ratio of producing acidity began to slow down at 24 h while reducing sugar content continuously increased till 60 h. At 40~48 h, the flavor of the fermented product tasted best. By using HP-SPME-GC/MS, 24 kinds of volatile compounds from the products fermented for 48h were identified, among them there were 12 kinds of alkane, 2 kinds of alkene, 4 kinds of alcohols, 1 kind of acids, 4 kinds of esters and 1 kind of ketone respectively, 3-methyl-1-butanol, ethanol and tetradecane, as the main volatile compounds in 3 kinds of fermented products,, accounted for over 80% the total peak area. Alcohols, acids, esters and ketone are the main compounds to form the special flavor of rice wine.