Production of an innovative mixed Qu (fermentation starter) for waxy maize brewing and comparison of the quality of different waxy maize wines.
Chang LiuHui HouXiaoshuo LuXin ChenDonglu FangQiuhui HuLiyan ZhaoPublished in: Journal of the science of food and agriculture (2020)
The innovative mixed Qu can be considered as an excellent starter for raw-starch brewing of waxy maize. The chemical indices and volatile flavor compounds of waxy maize wines were greatly affected by different kinds of Qu. © 2020 Society of Chemical Industry.
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