The effects of different accelerating techniques on maize wine maturation

The effects of different accelerating techniques on maize wine maturation were investigated. Maize wine was fermented by Saccharomyces sake and matured using 20 kHz or 1.6 MHz ultrasonic waves, γ-irradiation or 1 year’s conventional maturation. Alcohol content, titratable acidity, presence of γ-irradiation residues, gas chromatographic measurements and organoleptic sensory evaluation were studied. The relationships of the instrumental evaluation to organoleptic sensory evaluation of each of the processes were also studied, as well as the time of maturation. Results showed that the accelerating techniques of ultrasonic wave treatments, at both power levels, and γ-irradiation treatments, matured maize wine more quickly than standard maturation, but not all wine was as high in quality as that matured conventionally. γ-Irradiation appeared to be a better method for improving maize wine defects, while producing a good tasting maize wine, than ultrasonic wave treatments.