食品工业科技2024，Vol.45Issue(1)：97-107,11.DOI:10.13386/j.issn1002-0306.2023030185
北京地区酱香型白酒第四轮次入窖酒醅中微生物及风味物质的变化
Changes of Microorganisms and Flavor Compounds in the Fourth Round Jiupei of Sauce-flavored Baijiu in Beijing
摘要
Abstract
Sauce-flavor Baijiu shows a typical sauce flavor,with a delicate mouthfeel.Its fermentation process consists of seven cycles,and each cycle produces one kind of base liquor.The fourth cycle liquor has a rich flavor and excellent quality.During the fermentation process,microorganisms are in a dynamic state,while flavor substances differ.This study investigated the microbial changes of Jiupei in the fourth cycle and their impact on flavor substances.Species diversity analysis was conducted on the fourth cycle Jiupei sample using high-throughput sequencing.Flavor substances were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry.Results showed that the dominant bacteria in the Jiupei were Lactobacillus,Virgibacillus,and Kroppenstedtia,while dominant fungi were Thermoascus,Aspergillus,and Issatchenkia.The microbial community in the Jiupei showed significant dynamic changes during the later stage of fermentation.The Jiupei showed the richest variety of alcohol and ester substances at the beginning of fermentation,with the relative content of alcohol,ester,and acid compounds showing a pattern of increasing firstly and then gradually decreased during fermentation.This study conducted a correlation analysis between fungi and bacteria at the genus level and flavor substances,revealing that Monascus,Lactobacillus,and Wickerhamomyces were positively correlated with key flavor substances,such as ethyl acetate,ethyl lactate,and ethyl hexanoate,respectively.The data provided a basis for comparing the microorganisms and flavor substances in the fourth cycle of sauce-flavor Baijiu,and offered a theoretical basis for improving the quality of Baijiu.关键词
酱香型白酒/第四轮次/微生物多样性/风味物质Key words
sauce-flavor Baijiu/fourth round/microbial diversity/flavor substances分类
轻工纺织引用本文复制引用
黄慧芹,徐友强,李微微,张成楠,朱华,王红安,李秀婷..北京地区酱香型白酒第四轮次入窖酒醅中微生物及风味物质的变化[J].食品工业科技,2024,45(1):97-107,11.基金项目
国家自然科学基金资助项目(32072165). （32072165）
