食品与机械2026，Vol.42Issue(2)：10-23,14.DOI:10.13652/j.spjx.1003.5788.2026.60005
沪酿3.042强化大曲菌酶特性与白酒生香的关联性研究
Correlation between enzymatic characteristics of Huniang 3.042-fortified Daqu and aroma production in Baijiu brewing
摘要
Abstract
[Objective]To explore the cross-border enhancement effect of Huniang 3.042 in Baijiu brewing.[Methods]One percent of Huniang 3.042 seed culture is inoculated into the traditional medium-high temperature Daqu raw materials for fortified Daqu production and fermentation with refermentation grains.Then,with the Daqu and the crude Baijiu fermented by refermentation grains as samples,the physicochemical properties and microbial community composition of the Daqu,as well as the correlation between the flavor compounds in the crude Baijiu and the primary microorganisms in the Daqu are analyzed using single-molecule real-time sequencing(SMRT)and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).[Results]① The fortified Daqu exhibits slightly decreased water content(P>0.05),significantly decreased acidity(P<0.05),slightly increased liquefaction power(P>0.05),as well as significantly increased protease,saccharification power,fermentation power,and esterification power(P<0.05).② The fortified Daqu shows decreased bacterial diversity and increased fungal diversity,with 6 dominant microbial genera of Bacillus,Lederbergia,Heyndrickxia,Cronobacter,Thermoascus,and Aspergillus.③ Compared with the control group,the crude Baijiu of the fortified Daqu group demonstrates a small difference in flavor compound types(P>0.05),increased total amount of flavor compounds by 22.19%(P>0.05),including ketones increased by 81.32%(P<0.05)and pyrazines by 360.26%(P<0.01),slightly increased esters and aldehydes,as well as slightly decreased alcohols(all P>0.05).Furthermore,20 key differential compounds are determined(P<0.05,VIP>1),mainly presenting fruity,floral,creamy,and roasted aromas.④ Aspergillus and Bacillus are positively correlated with ethyl methyl butyrate(P<0.05),while they are positively correlated with pyrazine and ketone compounds.[Conclusion]Fortification with 1%Huniang 3.042,medium-high temperature Daqu demonstrates improved physicochemical properties and microbial structures,thereby increasing key flavor compound content in Li Du crude Baijiu.关键词
沪酿3.042/强化大曲/理化性质/微生物群落/风味化合物/白酒酿造Key words
Huniang 3.042/fortified Daqu/physicochemical property/microbial community/flavor compound/Baijiu brewing引用本文复制引用
余有贵,杨涛,朱栋才,李杰,吴立平,邵琦琦,杨陶,陈正培,汤向阳..沪酿3.042强化大曲菌酶特性与白酒生香的关联性研究[J].食品与机械,2026,42(2):10-23,14.基金项目
中央引导地方科技发展专项资金项目(编号:2024ZYC029) （编号:2024ZYC029）
湖南省创新型省份建设专项资金项目(编号:2025RC3283) （编号:2025RC3283）
湖南省普通高等学校科技创新团队支持项目(编号:湘教通[2023]233号) （编号:湘教通[2023]233号）
校企合作项目(编号:2024HX23,2026HX01,2025hx291,2025hx292) （编号:2024HX23,2026HX01,2025hx291,2025hx292）
