食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 176 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042208

研究报告

长武地区凤香型白酒酿造微生物群落与风味物质相关性分析

  • 洪彩云 ,
  • 赵燕妮 ,
  • 吴蔓 ,
  • 李泽阳 ,
  • 王江威 ,
  • 胡江峰 ,
  • 胡风妮 ,
  • 李茂生 ,
  • 黄铁胜 ,
  • 陈雪峰 ,
  • 刘欢
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  • 1(陕西科技大学 食品科学与工程学院,陕西 西安,710021)
    2(陕西农产品加工技术研究院,陕西 西安,710021)
    3(陕西金醇古酒业有限责任公司,陕西 咸阳,713600)
第一作者:硕士研究生(陈雪峰教授和刘欢副教授为共同通信作者,E-mail:chenxf@sust.edu.cn;liuhuan@sust.edu.cn)

收稿日期: 2025-01-20

  修回日期: 2025-04-22

  网络出版日期: 2025-10-16

基金资助

陕西省科技厅重点研发计划项目(2024NC-ZDCYL-04-21,2023-ZDLNY-40)

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Correlation analysis between microbial communities and flavor compounds in Fengxiang Baijiu brewing in Changwu area

  • HONG Caiyun ,
  • ZHAO Yanni ,
  • WU Man ,
  • LI Zeyang ,
  • WANG Jiangwei ,
  • HU Jiangfeng ,
  • HU Fengni ,
  • LI Maosheng ,
  • HUANG Tiesheng ,
  • CHEN Xuefeng ,
  • LIU Huan
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  • 1(School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
    2(Shaanxi Agricultural Product Processing Technology Research Institute, Xi’an 710021, China)
    3(Shaanxi Jinchun Gu Wine Co.Ltd., Xianyang 713600, China)

Received date: 2025-01-20

  Revised date: 2025-04-22

  Online published: 2025-10-16

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摘要

为明确长武地区凤香型白酒酿造微生物群落与风味物质之间的关联性,采用顶空固相微萃取-气相色谱质谱联用和高通量测序技术研究该地区酒厂来源大曲、酒醅和窖泥微生物群落结构以及挥发性风味物质,同时对其理化性质进行检测,并通过关联性分析探究微生物与风味和理化之间的相关性。结果表明,大曲、酒醅、窖泥和原酒中共检测出99种主要挥发性风味物质,包括酯类43种、醇类17种、醛酮类11种、酸类11种、酚类6种和其他类11种。酿造环境中相对丰度占比比较大的优势细菌属有植物乳植杆菌属(Lactiplantibacillus)和明串珠菌属(Leuconostoc),优势真菌属有嗜热子囊菌属(Thermoascus)、曲霉属(Aspergillus)和复膜孢酵母属(Saccharomycopsi)。相关性分析结果表明,乳杆菌属(Lactobacillus)与大多数酯类、水分、酸度呈显著正相关,嗜热棒杆菌属(Rhabdanaerobium)和红曲霉属(Monascus)对长武地区凤香型白酒的酯类和酸类物质有重要贡献。研究结果对于优化长武地区凤香型白酒的酿造工艺具有重要的理论意义和实践价值。

关键词： 长武地区; 凤香型白酒; 酿造微生物群落; 挥发性风味物质; 理化性质

本文引用格式

洪彩云 , 赵燕妮 , 吴蔓 , 李泽阳 , 王江威 , 胡江峰 , 胡风妮 , 李茂生 , 黄铁胜 , 陈雪峰 , 刘欢 . 长武地区凤香型白酒酿造微生物群落与风味物质相关性分析[J]. 食品与发酵工业, 2025 , 51(18) : 176 -185 . DOI: 10.13995/j.cnki.11-1802/ts.042208

Abstract

To clarify the correlation between microbial communities and flavor compounds in Fengxiang Baijiu brewing in the Changwu area, using Daqu, fermented grains, and pit mud of Feng-flavor Baijiu distillery in the Changwu area as the research object, the volatile flavor compounds and microbial community composition of them were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing technology respectively. In addition,physicochemical properties were also measured,and the correlations among them were investigated.Results showed that a total of 99 major volatile flavour compounds were detected in Daqu, fermented grains, pit mud, and base liquor, including 43 esters, 17 alcohols, 11 aldehydes and ketones, 11 acids, 6 phenols, and 11 others.The dominant bacteria genera in the brewing environment were Lactiplantibacillus and Leuconostoc, and the dominant fungal genera were Thermoascus, Aspergillus, and Saccharomycopsi.Correlation analysis showed that Lactobacillus was significantly positively correlated with most esters, moisture, and acidity, Rhabdanaerobium and Monascus had significant contributions to esters and acids of Feng-flavor Baijiu in Changwu area.The research results have important theoretical significance and practical value for optimizing the brewing process of Fengxiang Baijiu in the Changwu area.

Key words： Changwu area; Fengxiang Baijiu; brewing microbial communities; volatile flavor compounds; physicochemical properties

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