食品与发酵工业 >

2026 , Vol. 52 >Issue 16: 354 - 361

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045047

研究报告

老窖泥及酒醅移植对新窖生态及基酒骨架风味的影响探究

  • 杨中元 ,
  • 罗丽蓉 ,
  • 邹永芳 ,
  • 郭辉祥 ,
  • 苏小华 ,
  • 李捷 ,
  • 王军 ,
  • 余生玲 ,
  • 曾小伟 ,
  • 蒋佳静 ,
  • 杨岱霖
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  • (舍得酒业股份有限公司,四川 射洪,629200)
第一作者:硕士,工程师(杨岱霖工程师为通信作者,E-mail:yangdailin@tuopai.biz)

收稿日期: 2025-11-04

  修回日期: 2026-01-04

  网络出版日期: 2026-09-10

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Exploration on effects of old pit mud and fermented grains transplantation on ecosystem of new pits and the skeletal flavor of base Baijiu

  • YANG Zhongyuan ,
  • LUO Lirong ,
  • ZOU Yongfang ,
  • GUO Huixiang ,
  • SU Xiaohua ,
  • LI Jie ,
  • WANG Jun ,
  • YU Shengling ,
  • ZENG Xiaowei ,
  • JIANG Jiajing ,
  • YANG Dailin
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  • (Shede Spirits Co.Ltd., Shehong 629200, China)

Received date: 2025-11-04

  Revised date: 2026-01-04

  Online published: 2026-09-10

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摘要

促进浓香型白酒新窖老熟一直是白酒行业近年来的研究重点,不同工艺对新窖老熟的促进效果及机理不尽相同。该研究基于嫁接工艺,利用气相色谱、实时荧光定量PCR(quantitative polymerase chain reaction,qPCR)定量分析技术,研究不同老窖泥及酒醅移植方式对促进浓香型白酒新窖老熟的效果。结果表明,老窖泥与酒醅移植工艺能稳定促进新窖基酒风味物质组成加速靠近老窖,能有效改善新窖基酒酯比关系,并在提升酒质的同时,显著提升新窖基酒等级;此外,老窖泥与酒醅移植工艺能显著影响新窖窖泥微生物群落,能显著提升(P<0.05)新窖泥中总细菌、古菌以及梭状芽孢杆菌的数量,该研究为促进浓香型白酒新窖老熟研究提供了一定的理论支撑与实践依据。

关键词： 浓香型白酒; 骨架风味; 新窖老熟; 酒质; 微生物

本文引用格式

杨中元 , 罗丽蓉 , 邹永芳 , 郭辉祥 , 苏小华 , 李捷 , 王军 , 余生玲 , 曾小伟 , 蒋佳静 , 杨岱霖 . 老窖泥及酒醅移植对新窖生态及基酒骨架风味的影响探究[J]. 食品与发酵工业, 2026 , 52(16) : 354 -361 . DOI: 10.13995/j.cnki.11-1802/ts.045047

Abstract

Promoting the new pit aging of strong-aroma Baijiu has been a key research focus in the Baijiu industry in recent years, as different technologies vary in their promotion effects and underlying mechanisms on this process.To explore the effect of different old pit mud and fermented grains transplantation methods on accelerating new pit aging of strong-aroma Baijiu, this study adopted the grafting technology (a common technique in Baijiu production) and employed gas chromatography (GC) and quantitative polymerase chain reaction (qPCR) analysis.The results showed that the old pit mud and fermented grains transplantation technology stabilized the promotion of flavor substance composition in new pit base Baijiu, accelerating its alignment with the flavor profile of base Baijiu from old pits.It effectively improved the ester ratio relationship of new pit base Baijiu, enhanced Baijiu quality, and significantly raised the grade of new pit base Baijiu.Additionally, this transplantation technology significantly affected the microbial community of new pit mud and it significantly increased (P<0.05) the quantities of total bacteria, archaea, and Clostridium in the new pit mud.This study provides theoretical support and practical basis for further research on promoting the new pit aging of strong-aroma Baijiu.

Key words： strong-aroma Baijiu; skeleton flavor; new pit aging; Baijiu quality; microorganisms

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