食品与发酵工业 >

2026 , Vol. 52 >Issue 14: 203 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044298

研究报告

普通贮存期与超长贮存期对中高温大曲的影响差异及其机制研究

  • 伍升杰 ,
  • 尹礼国 ,
  • 陈晓茹 ,
  • 林涵瑞 ,
  • 刘林培 ,
  • 吴波 ,
  • 黄蜀生 ,
  • 张喜 ,
  • 谢鸿观 ,
  • 何明雄
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  • 1(成都理工大学 生态环境学院,四川 成都, 610059)
    2(固态发酵资源利用四川省重点实验室,四川 宜宾, 644000)
    3(农业农村部成都沼气科学研究所,生物质能技术研究中心,农业农村部农村可再生能源开发利用重点实验室,四川 成都, 610041)
    4(四川工商职业技术学院 轻工工程学院,四川 都江堰, 611830)
    5(四川省文君井酒业集团有限公司,四川 邛崃, 611500)
第一作者:硕士研究生(何明雄研究员和刘林培助理研究员为共同通信作者,E-mail:hemingxiong@caas.cn;liulinpei@caas.cn)

收稿日期: 2025-08-22

  修回日期: 2025-11-20

  网络出版日期: 2026-08-21

基金资助

固态发酵资源利用四川省重点实验室开放基金项目(2024GTYY01);中国农业科学院农业科技创新工程(CAAS-ASTIP-2021-BIOMA);四川省重点研发计划(2023YFN0025);四川省科技计划苗子工程重点项目(2024JDRC0028);四川工商职业技术学院青年专项课题(2024NC08)

收起

Research on differential effects and mechanisms of normal versus prolonged storage periods on medium-high temperature Daqu

  • WU Shengjie ,
  • YIN Liguo ,
  • CHEN Xiaoru ,
  • LIN Hanrui ,
  • LIU Linpei ,
  • WU Bo ,
  • HUANG Shusheng ,
  • ZHANG Xi ,
  • XIE Hongguan ,
  • HE Mingxiong
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  • 1(College of Ecology and Environment, Chengdu University of Technology, Chengdu 610059, China)
    2(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 644000, China)
    3(Key Laboratory of Development and Application of Rural Renewable Energy (Ministry of Agriculture and Rural Affairs), Biomass Energy Technology Research Centre, Biogas Institute of Ministry of Agriculture and Rural Affairs, Chengdu 610041, China)
    4(College of Light Industry and Engineering, Sichuan Technology & Business College, Dujiangyan 611830, China)
    5(Sichuan Wenjunjing Distillery Co. Ltd, Chengdu 611500, China)

Received date: 2025-08-22

  Revised date: 2025-11-20

  Online published: 2026-08-21

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摘要

中高温大曲的不同贮存时间对酿造高品质白酒至关重要,然而当前超长贮存时间对大曲品质的影响及其机制仍不清晰。因此,该研究以浓香型白酒生产用的中高温大曲为对象,系统比较了普通贮存时间和超长贮存时间(陈曲与新曲)在理化特性、微生物群落及挥发性风味物质的差异。结果表明,陈曲在酸度、糖化力、液化力、发酵力和酯化力等关键理化指标上均显著优于新曲。通过Illumina高通量测序发现,陈曲中嗜热子囊菌属(Thermoascus)、魏斯氏菌属(Weissella)和芽孢杆菌属(Bacillus)等优势微生物的相对丰度显著提升。在风味物质方面,陈曲的挥发性成分总量(酯类249.98 μg/g、酸类23.66 μg/g和吡嗪类4.90 μg/g)显著高于新曲。相关性分析揭示,嗜热子囊菌属和魏斯氏菌属与液化力、糖化力等理化指标及棕榈酸甲酯、苯乙醇等风味物质呈显著正相关。PICRUSt2功能预测进一步表明,陈曲在淀粉利用、酯类合成、乙醇转化等代谢途径上与新曲存在显著差异。这些发现不仅阐明普通贮存时间和超长贮存时间分别对大曲品质的影响差异及其机制,更为大曲的科学评价与生产应用提供了理论依据。

关键词： 中高温大曲; 贮存陈化; 理化指标; 微生物群落; 挥发性风味物质; 代谢途径

本文引用格式

伍升杰 , 尹礼国 , 陈晓茹 , 林涵瑞 , 刘林培 , 吴波 , 黄蜀生 , 张喜 , 谢鸿观 , 何明雄 . 普通贮存期与超长贮存期对中高温大曲的影响差异及其机制研究[J]. 食品与发酵工业, 2026 , 52(14) : 203 -211 . DOI: 10.13995/j.cnki.11-1802/ts.044298

Abstract

The storage duration of medium-high temperature Daqu plays a critical role in the production of high-quality liquor.However, the effect of ultra-long storage time on the quality of Daqu and its mechanism are still unclear.This study systematically compared the differences in physicochemical properties, microbial community, and volatile flavor compounds between ordinary and ultra-long storage time (Chenqu and Xinqu) of medium-high temperature Daqu used in the production of strong-flavor liquor.The results showed that Chenqu was superior to Xinqu in acidity, saccharification power, liquefaction power, fermentation power, and esterification power.Illumina high-throughput sequencing showed that the relative abundance of dominant microorganisms such as Thermoascus, Weissella, and Bacillus was significantly increased in Chenzhu.In terms of flavor substances, the total volatile components of Chenqu (esters 249.98 μg/g, acids 23.66 μg/g, and pyrazines 4.90 μg/g) were significantly higher than those of Xinqu.Correlation analysis showed that Thermoascus and Weissella were significantly positively correlated with physicochemical indexes such as liquefaction power and glycation power, and flavor substances such as methyl palmitate and phenethyl alcohol.Functional prediction of PICRUSt2 further indicated that Chenqu was significantly different from Xinqu in starch utilization, ester synthesis, ethanol conversion and other metabolic pathways.These findings not only clarified the difference and mechanism of the effect of ordinary storage time and ultra-long storage time on the quality of Daqu, but also provided a theoretical basis for scientific evaluation and production application of Daqu.

Key words： medium-high temperature Daqu; storage aging; physicochemical properties; microbial community; volatile flavor compounds; metabolic pathway

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