食品与发酵工业2026，Vol.52Issue(10)：211-221,11.DOI:10.13995/j.cnki.11-1802/ts.044034
酱香型白酒的有机酸生成规律及其与酒醅理化指标以及微生物群落结构的相关性
Generation rules of organic acid formation in Jiangxiangxing Baijiu and its correlation with physical and chemical indicators of fermented grains and structure of microbial communities
摘要
Abstract
To investigate the differences in the physicochemical properties,organic acids and microbial community structure of fer-mented grains from seven rounds of Jiangxiangxing Baijiu,the present study used an ion chromatography analyser,high-throughput se-quencing,and physicochemical analyses to comprehensively analyse samples of fermented grains from different rounds of Jiangxiangxing Baijiu.Results showed that,in terms of physicochemical characteristics,the moisture content increased in 1-5 rounds and stabilised in 6-7 rounds,with fermented grains from the cellar being higher than those from the cellar,the starch content decreased with the rounds,with a rapid decrease in 1-3 rounds,the reducing sugar content fluctuated greatly,with the cellar being higher than that from the cellar,and the acidity continued to increase,with the most significant increase in the 1 st round.Lactic acid,acetic acid,and total organic acid content increased with the rounds and levelled off in the later stages,with lactic acid being the dominant organic acid.In terms of microor-ganisms,the dominant bacterial phylum of fermented grains in the cellar was Firmicutes,Proteobacteria,and Actinobacteriota,and Asco-mycota was the dominant fungus,the bacterial phylum of fermented grains in the cellar was Firmicutes,and the dominant fungus was As-comycota,and the dominant bacterial phyla were mostly lactic acid-producing bacteria,etc.The correlation analysis showed that organic acids were significantly associated with physicochemical properties and microbial communities.Lactic acid was positively correlated with a-cidity and reducing sugar,negatively correlated with moisture and starch,and correlated with a variety of microorganisms,and acetic acid was weakly correlated with the physicochemical properties of fermented grains.The above results can provide a certain scientific basis for the regulation of organic acid generation in fermented grains of Jiangxiangxing Baijiu and the optimisation of Baijiu brewing.关键词
酱香型原酒/乳酸/乙酸/相关性分析/酒醅Key words
Jiangxiangxing Baijiu/lactic acid/acetic acid/correlation analysis/fermented grains引用本文复制引用
赵金松,赖昱成,方裕理,边名鸿..酱香型白酒的有机酸生成规律及其与酒醅理化指标以及微生物群落结构的相关性[J].食品与发酵工业,2026,52(10):211-221,11.基金项目
四川轻化工大学2023年研究生创新基金项目(Y2023230) （Y2023230）
2023泸州老窖创新基金项目(LJCX2023-6) （LJCX2023-6）
四川省科技计划资助项目(2023YFS0446) （2023YFS0446）
