食品与发酵工业 >

2026 , Vol. 52 >Issue 10: 238 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044031

研究报告

酱香型白酒造沙至1轮次堆积发酵核心微生物群落演替与基酒挥发性风味物质差异化形成机制探究

  • 廖博曦 ,
  • 谢丹 ,
  • 万波 ,
  • 赵雯宇 ,
  • 孙昭 ,
  • 路虎 ,
  • 吴成 ,
  • 胡峰 ,
  • 胡建锋
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(万波高级工程师为通信作者,E-mail:wanbo1122xj@163.com)

收稿日期: 2025-09-02

  修回日期: 2025-10-23

  网络出版日期: 2026-06-15

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);黔科合平台JSZX〔2025〕002

收起

Investigation of succession of core microbial communities during process from Zaosha to the first round stacking fermentation and differential formation mechanisms of volatile flavor compounds in base liquors of sauce-flavor Baijiu

  • LIAO Boxi ,
  • XIE Dan ,
  • WAN Bo ,
  • ZHAO Wenyu ,
  • SUN Zhao ,
  • LU Hu ,
  • WU Cheng ,
  • HU Feng ,
  • HU Jianfeng
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  • 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 Province Technology Innovation Center for Jiangxiangxing Baijiu, Xishui 564622, China)
    4(Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui 564622, China)
    5(Guizhou Province Manufacturing Innovation Center for Baijiu, Renhuai 564500, China)

Received date: 2025-09-02

  Revised date: 2025-10-23

  Online published: 2026-06-15

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摘要

为探究酱香型白酒堆积发酵过程中微生物群落组成、酒醅挥发性代谢物、基酒风味物质三者间的内在关联机制,通过采用高通量测序、气相色谱-氢火焰离子化检测器(gas chromatography-flame ionization detector,GC-FID)和液液微萃取-气相色谱-质谱联用技术(liquid-liquid microextraction-gas chromatography-mass spectrometry,LLME-GC-MS)技术联用,并结合多元统计分析,对酱香型白酒造沙及1轮次高温堆积发酵过程中核心微生物、酒醅挥发性代谢物、基酒差异风味物质进行了关联研究。研究结果表明,造沙轮次的核心微生物为芽孢杆菌属(Bacillus)、克罗彭斯特菌属(Kroppenstedtia)等11种微生物,主要受到淀粉的驱动;而1轮次为分枝横梗霉属(Lichtehimia)、海洋芽孢杆菌属(Oceanobacillus)等7种微生物,主要驱动因素则为酸度和水分。两个轮次基酒在风味成分组成有显著差异,共鉴定出25种差异挥发性风味物质。在造沙轮次,毕赤酵母属(Pichia)和嗜热真菌属(Thermomyces)与基酒中挥发性成分关联程度最大,而在1轮次酒醅中接合酵母属(Zygosaccharomyces)和德尔布有孢圆酵母属(Torulaspora)与基酒中风味物质联系度最高。该研究揭示了酱香型白酒造沙及1轮次在高温堆积发酵不同阶段的核心微生物组成、演替规律及其驱动因素差异,为深入理解造沙和1轮次基酒风味差异形成的早期根源提供理论数据。

关键词： 酱香型白酒; 高温堆积发酵; 相关性分析; 核心微生物; 挥发性风味成分

本文引用格式

廖博曦 , 谢丹 , 万波 , 赵雯宇 , 孙昭 , 路虎 , 吴成 , 胡峰 , 胡建锋 . 酱香型白酒造沙至1轮次堆积发酵核心微生物群落演替与基酒挥发性风味物质差异化形成机制探究[J]. 食品与发酵工业, 2026 , 52(10) : 238 -248 . DOI: 10.13995/j.cnki.11-1802/ts.044031

Abstract

To explore the internal correlation mechanisms among the microbial community composition, volatile metabolites in fermented grains, and flavor substances in base liquor during the stacking fermentation of sauce-flavor Baijiu, a combination of high-throughput sequencing, gas chromatography-flame ionization detector (GC-FID), and liquid-liquid microextraction-gas chromatography-mass spectrometry (LLME-GC-MS) techniques, coupled with multivariate statistical analysis, was employed to conduct a correlation study on the core microorganisms, volatile metabolites in fermented grains, and differential flavor substances in base liquor during the high-temperature stacking fermentation of the Zaosha stage and the first round of sauce-flavor Baijiu.The results showed that the core microorganisms in the Zaosha stage included 11 species such as Bacillus and Kroppenstedtia, which were mainly driven by starch.In contrast, the first round featured 7 genera such as Lichtehimia and Oceanobacillus, with acidity and moisture being the main driving factors.There were significant differences in the composition of flavor components between the base liquors of the two rounds, with a total of 25 differential volatile flavor substances identified.In the Zaosha stage, Pichia and Thermomyces exhibited the highest correlation with the volatile components in the base liquor.In the first round, Zygosaccharomyces and Torulaspora had the closest relationship with the flavor substances in the base liquor.This study revealed the composition and succession patterns of core microorganisms and the differences in their driving factors at different stages of high-temperature stacking fermentation during the raw material preparation stage and the first round of sauce-flavor Baijiu, providing theoretical data for a deeper understanding of the early origins of flavor differences in the base liquors of these two stages.

Key words： sauce-flavor baijiu; high temperature stacking fermentation; correlation analysis; core microorganisms; volatile flavor compounds

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