为揭示清香小曲白酒新工艺生产中影响酒体风味变化的因素,促进新工艺的改进和酒质的提升,对清香型小曲白酒新工艺不同发酵时期酒醅微生物、环境因子、酒体风味物质变化进行跟踪检测,采用分析软件对不同时期各参数的变化进行统计学和相关性分析,研究各成分之间的内在关系。结果表明,不同时期、不同批次的酒醅环境因子、微生物动态变化和风味物质之间并没有显著的差异;蒙特卡洛检验结果显示,氨基酸态氮、还原糖、粗蛋白和水分是影响酒醅发酵过程中微生物群落变化重要因素;冗余分析结果显示,环境和微生物因素共同解释了酒醅风味物质38.44%的变化,其中水分、酵母总数、还原糖和淀粉是影响酒醅中风味物质的重要因素。该研究揭示了清香型小曲白酒新工艺固态发酵过程的微生物群落演变规律及其演替的环境推动力,为提高白酒固态发酵过程可控性提供依据。
The aim of this study was to reveal factors that affect original liquor flavor during new process of Fen-flavor Xiaoqu Baijiu to improve new techniques and liquor quality. The changes in microorganisms, environmental factors and aroma composition during different fermentation periods of Fen-flavor Xiaoqu Baijiu were tracked and detected, followed by statistical and correlation analysis of changes in different periods. There were no significant differences among environmental factors, microbial dynamics and aromas between different batches in different periods. Moreover, Monte Carlo test results showed that the variations of the microbiota in fermented grains were mainly affected by amino acid nitrogen, reducing sugar, crude protein and water content. The redundancy analysis indicated that the interpretation rate of environmental and microbiological factors for aroma was 38.44%, and water content, number of yeasts, reducing sugar and starch were important factors affecting the liquor aroma. Current study revealed microbial community succession in Fen-flavor Xiaoqu Baijiu and the environmental driving force, which provides a basis for improving the controllability of the liquor solid-state fermentation process.
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