食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 315 - 323

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044906

研究报告

浓香型白酒窖泥特性与原酒风味品质相关性分析

  • 简何 ,
  • 简江 ,
  • 周娜 ,
  • 简晓平 ,
  • 喻顶松 ,
  • 马绍坤 ,
  • 王松
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  • 1(宜宾学院 农林与食品工程学部,四川 宜宾,644000)
    2(四川省宜宾高洲酒业有限责任公司,四川 宜宾,645178)
第一作者:学士,高级工程师(王松副教授为通信作者,E-mail:wangsongybxy@yibinu.edu.cn)

收稿日期: 2025-10-22

  修回日期: 2025-12-29

  网络出版日期: 2026-09-10

基金资助

宜宾学院启航计划项目(2023QH21)

收起

Correlation analysis between characteristics of pit mud and flavor quality of Nongxiangxing Baijiu

  • JIAN He ,
  • JIAN Jiang ,
  • ZHOU Na ,
  • JIAN Xiaoping ,
  • YU Dingsong ,
  • MA Shaokun ,
  • WANG Song
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  • 1(Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 644000, China)
    2(Sichuan Yibin Gaozhou liquor Co.Ltd., Yibin 645178, China)

Received date: 2025-10-22

  Revised date: 2025-12-29

  Online published: 2026-09-10

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摘要

采集宜宾某酒企15个窖池的窖泥样品,分析其理化指标,采用高通量测序法检测其细菌区系,同时采用感官及色谱分析检测其对应窖池原酒的感官特征及挥发性风味物质含量,关联分析窖泥特性与原酒风味指标。研究发现,窖泥滴定酸、速效磷含量对原酒感官评分及挥发性风味物质含量影响较大。进一步分析发现,窖泥中发酵单胞菌属(Fermentimonas)、Clostridium_sensu_stricto_12、己酸菌属(Caproiciproducens)、厌氧孢杆菌属(Anaerosporobacter)、norank_f__Caloramatoraceae与白酒感官评分显著相关,特别是Clostridium_sensu_stricto_12、Fermentimonas、氨基酸杆菌属(Aminobacterium)、norank_f__Caloramatoraceae与至少3种挥发性风味物质含量显著相关;窖泥中的辛酸、庚酸、戊酸对原酒感官评分有显著影响,而辛酸、庚酸、戊酸、丁酸、癸酸乙酯、庚酸乙酯对原酒挥发性风味物质含量有显著影响。结果表明,浓香型白酒窖泥特性指标与原酒风味品质之间存在量比关系,可用于窖泥质量评价。

关键词： 窖泥; 原酒; 风味品质; 相关性分析

本文引用格式

简何 , 简江 , 周娜 , 简晓平 , 喻顶松 , 马绍坤 , 王松 . 浓香型白酒窖泥特性与原酒风味品质相关性分析[J]. 食品与发酵工业, 2026 , 52(16) : 315 -323 . DOI: 10.13995/j.cnki.11-1802/ts.044906

Abstract

Fifteen pit mud samples were collected from the fermentation pits of a liquor enterprise in Yibin.The physicochemical properties were analyzed, and bacterial community composition was detected using high-throughput sequencing.Simultaneously, sensory evaluation and chromatographic analysis were conducted to detect the sensory characteristics and volatile flavor compound contents of the corresponding pit crude Baijiu.Correlation analysis was performed to examine the relationships between pit mud properties and crude Baijiu flavor quality.The results showed that titratable acidity and available phosphorus content in pit mud significantly influenced both sensory scores and concentrations of volatile flavor compounds in crude Baijiu.Further analysis revealed that Fermentimonas, Clostridium_sensu_stricto_12, Capriciproducens, Anaerosporobacter, and norank_f__Caloramatoraceae were significantly correlated with sensory scores, while Clostridium_sensu_stricto_12, Fermentimonas, Aminobacterium, and norank_f__Caloramatoraceae were significantly associated with at least three volatile flavor compounds.Additionally, octanoic acid, heptanoic acid, and valeric acid concentrations in pit mud substantially enhanced the sensory scores of crude Baijiu.These compounds, along with butyric acid, ethyl decanoate, and ethyl heptanoate, significantly influenced the overall volatile flavor profile.Collectively, these findings establish quantifiable relationships between specific pit mud characteristics and crude Baijiu flavor quality in Nongxiangxing Baijiu, thus providing a scientific basis for pit mud quality evaluation.

Key words： pit mud; crude Baijiu; flavor quality; correlation analysis

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