食品与发酵工业 >

2026 , Vol. 52 >Issue 8: 159 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044098

研究报告

酱香型白酒下、造沙轮次酿造过程中有机酸的变化规律及其关联性分析

  • 赵雯宇 ,
  • 谢丹 ,
  • 吴成 ,
  • 朱安然 ,
  • 路虎 ,
  • 胡建锋 ,
  • 胡峰 ,
  • 万波
展开
  • 1(贵州习酒股份有限公司,贵州 习水,564622)
    2(国家市场监管总局重点实验室(酱香型白酒品质与安全),贵州 贵阳,550000)
    3(贵州省酱香型白酒技术创新中心,贵州 习水,564622)
    4(中国轻工业酱香型白酒智能酿造工程技术研究中心,贵州 习水,564622)
    5(贵州省白酒制造业创新中心,贵州 仁怀,564500)
第一作者:硕士,助理工程师(万波高级工程师为通信作者,E-mail:wanbo1122xj@163.com)

收稿日期: 2025-07-31

  修回日期: 2025-09-15

  网络出版日期: 2026-05-07

基金资助

贵州省科技支撑计划项目(黔科合支撑[2023]一般342,黔科合支撑[2023]一般343,黔科合支撑[2024]一般030);贵州省市场监管局质量发展项目(黔质量发展项目(2024)3号(重点));遵义市科技计划项目(遵市科合支撑[2024]20号);贵州省酱香型白酒技术创新中心(黔科合平台JSZX〔2025〕002)

收起

Analysis of variation patterns and correlations of organic acids during the Xiasha and Zaosha brewing rounds of Jiang-flavor Baijiu

  • ZHAO Wenyu ,
  • XIE Dan ,
  • WU Cheng ,
  • ZHU Anran ,
  • LU Hu ,
  • HU Jianfeng ,
  • HU Feng ,
  • WAN Bo
Expand
  • 1(Guizhou Xijiu Co.Ltd., Xishui 564622, China)
    2(Key Laboratory of Quality and Safety of Jiangxiangxing Baijiu, State Administration for Market Regulation, Guiyang 550000, China)
    3(Guizhou Technology Innovation Center of Jiangxiangxing Baijiu, Xishui 564622, China)
    4(Engineering Technology Research Center for Intelligent Brewing of Jiangxiangxing Baijiu, China National Light Industry Council, Xishui 564622, China)
    5(Manufacturing Innovation Center for Baijiu, Guizhou Province, Renhuai 564500, China)

Received date: 2025-07-31

  Revised date: 2025-09-15

  Online published: 2026-05-07

Fold

摘要

下、造沙轮次是酱香型白酒的酿造开端,与一轮次基酒的特征酸香息息相关。该研究聚焦酱香型白酒下、造沙轮次,以高粱、母曲、母糟及糟醅为研究对象,采用气相色谱、高效液相色谱、高通量测序等技术,并结合多元统计方法,解析有机酸变化规律及其关联机制。结果表明,除高粱可带入少量有机酸外,多数有机酸在糟醅发酵中生成且含量随酿造进程增加,其中乳酸、乙酸占比最高,并在窖池发酵阶段大量积累。与糟醅相比,母曲、母糟中游离氨基酸更为丰富,并以酸性氨基酸天冬氨酸和谷氨酸为主,占氨基酸总量的26.85%～44.61%,是一轮次酒中酸香特征的重要前体物质。随着发酵推进,微生物丰富度提升,未分类乳杆菌属(unclassified_Lactobacillaceae)、枝芽孢杆菌属(Virgibacillus)、叶绿体门未分类菌属(norank_Chloroplast)、魏斯氏菌属(Weissella)、克罗彭斯特菌属(Kroppenstedtia)及芽孢杆菌属(Bacillus)等分别是高粱、母曲、母糟及糟醅中的优势细菌属,可通过多种代谢途径参与有机酸的生成,其中碳水化合物代谢和氨基酸代谢是酿造过程中的主要代谢途径,相关性分析表明“氨基酸-微生物-有机酸”间存在多重关联,除胱氨酸与蛋氨酸外,所有氨基酸均与枝芽孢杆菌属、海洋芽孢杆菌属(Oceanobacillus)和克罗彭斯特菌属等呈显著负相关;乳杆菌属(Lactobacillus)等多种酿造优势细菌属与乳酸、乙酸、丙酸等有机酸呈显著正相关。本研究系统分析了下、造沙轮次酿造过程有机酸的变化规律,构建了氨基酸、微生物和有机酸的关联性,为酱香一轮次基酒酸香风味的形成机制提供理论依据。

关键词： 酱香型白酒; 下、造沙轮次; 有机酸; 细菌群落结构; 游离氨基酸; 相关性分析

本文引用格式

赵雯宇 , 谢丹 , 吴成 , 朱安然 , 路虎 , 胡建锋 , 胡峰 , 万波 . 酱香型白酒下、造沙轮次酿造过程中有机酸的变化规律及其关联性分析[J]. 食品与发酵工业, 2026 , 52(8) : 159 -169 . DOI: 10.13995/j.cnki.11-1802/ts.044098

Abstract

Xiasha and Zaosha rounds are the beginning of the brewing of the Jiangxiangxing-Baijiu, and it is closely related to the characteristic sour and fragrant flavor of the first-round base liquor.This study focused on two rounds in the production of Jiangxiangxing Baijiu.Taking sorghum, muqu, muzao and fermented grains as the research objects.Gas chromatography, high-performance liquid chromatography, and high-throughput sequencing techniques, etc.were applied, combining with multivariate statistical methods, to analyze the variation patterns of organic acids and their associated mechanisms.Results showed that sorghum contributed only a small amount of organic acids.Most organic acids were formed during fermentation, and their content increased with the brewing process.Among them, lactic acid and acetic acid accounted for the highest proportions.They accumulated significantly during pit fermentation.Compared with fermented grains in the brewing process, raw materials contained more abundant free amino acids.These were dominated by acidic amino acids aspartic acid and glutamic acid, which made up 26.85% to 44.61% of total amino acids.They served as important precursors for the acid aroma characteristics in the first-round liquor.As brewing progresses, microbial richness gradually increased.Dominant genera in raw materials and fermented grains included unclassified_Lactobacillaceae, Virgibacillus, norank_Chloroplast, Weissella, Kroppenstedtia, and Bacillus.These genera participated in organic acid production through multiple metabolic pathways.Carbohydrate metabolism and amino acid metabolism were the main metabolic pathways in brewing, which confirmed multiple correlations among “amino acids-microorganisms-organic acids”.Specific manifestations included:All amino acids, except cystine and methionine, showing a significant negative correlation with Virgibacillus, Oceanobacillus, Kroppenstedtia, etc.Various dominant bacterial genera, such as Lactobacillus showed a significant positive correlation with organic acids like lactic acid, acetic acid, and propionic acid.This study systematically analyzed the variation patterns of organic acids during the Xiasha and Zaosha rounds.It also explored correlations from the perspectives of amino acids and microorganisms.This study provided a scientific basis for the formation mechanism of the acid aroma in the first-round Jiangxiangxing Baijiu.

Key words： Jiangxiangxing Baijiu; Xiasha and Zaosha rounds; organic acids; bacterial community composition; free amino acid; correlation analysis

参考文献

[1] LIU H L, SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry, 2018, 66(22):5425-5432.
[2] 孙优兰, 骆红波, 王金龙, 等.酱香型白酒不同轮次基酒风味特征分析[J].食品与发酵工业, 2024, 50(17):343-352.
SUN Y L, LUO H B, WANG J L, et al.Analysis of flavor characteristics of different rounds base liquor for Jiangxiangxing Baijiu[J].Food and Fermentation Industries, 2024, 50(17):343-352.
[3] 余小斌, 黄张君, 刘小刚, 等.酱香型不同轮次及等级基酒的感官和风味成分特征分析[J].中国酿造, 2024, 43(8):61-73.
YU X B, HUANG Z J, LIU X G, et al.Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades[J].China Brewing, 2024, 43(8):61-73.
[4] 石馨, 范宸铭, 张方利, 等.酱香型轮次原酒特征风味与感官特性的差异性分析[J].中国酿造, 2025, 44(1):92-99.
SHI X, FAN C M, ZHANG F L, et al.Analysis on the difference of characteristic flavor and sensory characteristics of sauce-flavor rounds original liquor[J].China Brewing, 2025, 44(1):92-99.
[5] 何东梅. 基于风味组学对贵州酱香轮次基酒风味结构的解析[D].贵阳:贵州大学, 2021.
HE D M.The analysis of flavor structure in Guizhou sauce-flavor base liquors from different fermentation rounds based on flavoromics[D].Guiyang:Guizhou University, 2021.
[6] GAO W J, FAN W L, XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry, 2014, 62(25):5796-5804.
[7] 云敏, 周洪楷.有机酸在酱香型白酒酿造过程的调控作用[J].酿酒科技, 2011(7):44-46.
YUN M, ZHOU H K.Regulating roles of organic acids in the production process of Maotai-flavor liquor[J].Liquor-Making Science & Technology, 2011(7):44-46.
[8] 唐维川, 孔祥凯, 王婷, 等.基于主成分分析法评价酱香型白酒的不同轮次基酒[J].现代食品科技, 2021, 37(7):269-277;268.
TANG W C, KONG X K, WANG T, et al.Evaluation of different rounds of Moutai-flavor Baijiu based on principal component analysis[J].Modern Food Science and Technology, 2021, 37(7):269-277;268.
[9] YANG L, XIAN C, LI P, et al.The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor Baijiu[J].Food Research International, 2023, 169:112892.
[10] SHI W, CHAI L J, ZHAO H, et al.Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu[J].Food Bioscience, 2024, 61:104917.
[11] 宋娟, 张霁红, 康三江, 等.乙酸-2-苯乙酯的合成途径与调节研究[J].西南大学学报(自然科学版), 2018, 40(8):25-31.
SONG J, ZHANG J H, KANG S J, et al.A study on the synthetic pathways and regulation of acetic acid-2-phenyl ethyl ester[J].Journal of Southwest University (Natural Science Edition), 2018, 40(8):25-31.
[12] 杨康丽, 苏伟, 母应春, 等.洞酿酱香型白酒下沙轮次微生物多样性与理化品质相关性分析[J].中国食品添加剂, 2025, 36(5):33-42.
YANG K L, SU W, MU Y C, et al.Correlation analysis of microbial diversity and physicochemical properties during Xiasha rounds of Dongniang Maotai-flavor Baijiu[J].China Food Additives, 2025, 36(5):33-42.
[13] SANCEDA N G, SUZUKI E, KURATA T.Development of normal and branched chain volatile fatty acids during the fermentation process in the manufacture of fish sauce[J].Journal of the Science of Food and Agriculture, 2001, 81(10):1013-1018.
[14] WEI J L, LU J, NIE Y, et al.Amino acids drive the deterministic assembly process of fungal community and affect the flavor metabolites in Baijiu fermentation[J].Microbiology Spectrum, 2023, 11(2):e02640-e02622.
[15] 朱安然, 汪地强, 胡建锋, 等.酱香型白酒一轮次糟醅微生物群落结构及溯源分析[J].食品科学, 2025, 46(4):117-125.
ZHU A R, WANG D Q, HU J F, et al.Microbial community structure and traceability in fermented grains for Jiang-flavor Baijiu during the first round of fermentation[J].Food Science, 2025, 46(4):117-125.
[16] 黄廷财, 柴丽娟, 时伟, 等.酱香型白酒第2、3轮次堆积发酵有机酸代谢规律与菌群结构及其相关性解析[J].食品科学, 2024, 45(18):106-115.
HUANG T C, CHAI L J, SHI W, et al.Microbial community structure and organic acid metabolism and their correlation in the second and third rounds of stacking fermentation of sauce-flavor Baijiu[J].Food Science, 2024, 45(18):106-115.
[17] 倪兴婷, 孙细珍, 严玲, 等.白酒中重要风味物质的味觉阈值测定[J].食品与发酵工业, 2025,51(22):376-381.
NI X T, SUN X Z, YAN L, et al.Determination of taste threshold of important flavor substances in Baijiu[J].Food and Fermentation Industries, 2025,51(22):376-381.
[18] 邱显平, 黄桥, 杨静, 等.浓香型白酒在新、老窖池发酵过程中酒醅微生物群落结构差异分析[J].中国酿造, 2024, 43(1):50-56.
QIU X P, HUANG Q, YANG J, et al.Differences of microbial community structure in fermented grains during strong-flavor Baijiu fermentationin new and old pits[J].China Brewing, 2024, 43(1):50-56.
[19] 罗珍岑, 杨宗朋, 赵艳军, 等.乳酸菌对固态发酵食醋品质提升的研究进展[J].食品研究与开发, 2024, 45(21):217-224.
LUO Z C, YANG Z P, ZHAO Y J, et al.Research progress on quality improvement of solid-state fermented vinegar using lactic acid bacteria[J].Food Research and Development, 2024, 45(21):217-224.
[20] 何艾莲, 冯珊, 程华峰, 等.酱香型白酒酿造过程中微生物的多样性研究[J].中国食品工业, 2024(19):137-139.
HE A L, FENG S, CHENG H F, et al.Study on microbial diversity in the brewing process of Maotai-flavor Liquor[J].China Food Industry, 2024(19):137-139.
[21] 刘正, 秦培军, 卢延想, 等.酱香型白酒酿造过程中微生物多样性及代谢过程研究进展[J].中国酿造, 2022, 41(6):6-11.
LIU Z, QIN P J, LU Y X, et al.Research progress of microbial diversity and metabolic process during the fermentation of sauce-flavor Baijiu[J].China Brewing, 2022, 41(6):6-11.
[22] 丁晨红, 王英, 王威利, 等.鱼粉中酸碱性氨基酸及呈味氨基酸含量特点研究[J].饲料工业, 2018, 39(16):49-52.
DING C H, WANG Y, WANG W L, et al.Study on the contents of acidic and basic amino acids and flavor amino acids in fish meal[J].Feed Industry, 2018, 39(16):49-52.
[23] WANG L Q, TANG P, ZHAO Q, et al.Difference between traditional brewing technology and mechanized production technology of Jiangxiangxing Baijiu:Micro ecology of Zaopei, physicochemical factors and volatile composition[J].Food Research International, 2024, 192:114748.
[24] 张英, 胡景辉, 张娇娇, 等.基于微生物组学技术探究不同大曲品质与酿造性能的相关性[J].食品工业科技, 2026,47(6):150-159.
ZHANG Y, HU J H, ZHANG J J, et al.Based on microbiome technology, the correlation between quality and brewing performance of different Daqu was explored[J].Science and Technology of Food Industry, 2026,47(6):150-159.
[25] DONG W W, YU X, WANG L Y, et al.Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation[J].Frontiers in Microbiology, 2024, 15:1345772.
[26] DU Y K, XIN W, XIA Y, et al.Analysis of fermentation control factors on volatile compounds of primary microorganisms in Jiang-flavor Daqu[J].Journal of Food Biochemistry, 2022, 46(10):e14277.
[27] FUSCO V, CHIEFFI D, FANELLI F, et al.The Weissella and Periweissella genera:Up-to-date taxonomy, ecology, safety, biotechnological, and probiotic potential[J].Frontiers in Microbiology, 2023, 14:1289937.
[28] 谢铃, 刘双平, 刘甜甜, 等.辣蓼草对酒药关键微生物与品质的影响研究[J].食品与发酵工业, 2024, 50(23):53-61.
XIE L, LIU S P, LIU T T, et al.Effects of Polygonum hydropiper L. on key microorganisms and quality in Jiuyao[J].Food and Fermentation Industries, 2024, 50(23):53-61.
[29] GUAN T, LIU B, WANG R, et al.The enhanced fatty acids flavor release for low-fat cheeses by carrier immobilized lipases on O/W Pickering emulsions[J].Food Hydrocolloids, 2021, 116:106651.
[30] 王三, 周姝芯, 汤凯, 等.新疆哈萨克奶酪特征风味物质与微生物群落结构解析[J].食品与发酵工业, 2026,52(4):143-152.
WANG S, ZHOU S X, TANG K, et al.Comprehensive analysis of characteristic flavor compounds and microbial community composition in Xinjiang Kazak cheese[J].Food and Fermentation Industries, 2026,52(4):143-152.
[31] 圣群航, 王俊麟, 彭东, 等.襄阳地区中温大曲细菌多样性及其滋味品质解析[J].食品与发酵工业, 2026,52(5):186-194.
SHENG Q H, WANG J L, PENG D, et al.Analysis of bacterial diversity and taste quality of medium-temperature Daqu from Xiangyang, China[J].Food and Fermentation Industries, 2026,52(5):186-194.
[32] 陈群群, 邓洋, 杨珍珠, 等.酸肉发酵过程中碳源代谢对其品质的影响研究进展[J].食品与发酵工业, 2026,52(2):412-420.
CHEN Q Q, DENG Y, YANG Z Z, et al.Recent advances in the effects of carbon source metabolism on the quality of sour meat during fermentation[J].Food and Fermentation Industries, 2026,52(2):412-420.
[33] WU S L, DU H, XU Y.Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds[J].International Journal of Food Microbiology, 2023, 385:109995.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司