茅台地区酱香大回酒轮次发酵机理分析  

Analysis on the fermentation mechanism of sauce-flavor Dahui-jiu in Maotai region

作　　者：郭松波[1,2] 谢三款 张娇娇 薛新新 龙代洲 陈禹锜 沈世明 韩兴林 陈叶福 GUO Songbo;XIE Sankuan;ZHANG Jiaojiao;XUE Xinxin;LONG Daizhou;CHEN Yuqi;SHEN Shiming;HAN Xinglin;CHEN Yefu(State Key Laboratory of Food Nutrition and Safety,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Guizhou Diaoyutai State Guest Liquor Industry Co.,Ltd.,Zunyi 564501,China;China National Research Institute of Food and Fermentation Industries Co.,Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)

机构地区：[1]天津科技大学生物工程学院食品营养与安全国家重点实验室,天津300457 [2]贵州钓鱼台国宾酒业有限公司,贵州遵义564501 [3]中国食品发酵工业研究院有限公司,北京100015 [4]国家酒类品质与安全国际联合研究中心,北京100015

出　　处：《中国酿造》2022年第7期38-44,共7页China Brewing

基　　金：贵州省科技计划项目(黔科合成果[2020]2Y045)。

摘　　要：酱香型白酒第三、四、五轮次酒(大回酒)是该香型白酒关键轮次酒,该研究对大回酒的风味物质、大回酒酒醅的理化性质和微生物以及三者之间的关联性进行分析,以探索茅台地区酱香大回酒轮次发酵机理。结果表明,大回酒酒醅水分为45.84%~47.75%,酸度为3.05~3.33 mmol/10 g,淀粉含量为26.85%~30.14%,还原糖含量为2.75%~3.03%。高通量测序的结果表明,大回酒酒醅中细菌优势菌群为Unidentified_Mitochondria、芽孢杆菌属(Bacillus)、克氏假单胞菌(Kroppenstedtia)、海洋杆菌(Oceanobacillus),真菌优势菌群为毕赤酵母属(Pichia)、伊萨酵母属(Issatchenkia)和接合酵母属(Zygosaccharomyces)。典范对应分析(CCA)和相关性分析显示,乳杆菌属(Lactobacillus)、海洋杆菌(Oceanobacillus)等9种微生物与风味物质和理化指标相关性均较强,可能是同时影响风味和理化指标的主要微生物种类。The third,fourth and fifth rounds of sauce-flavor(Jiangxiangxing)Baijiu(Dahui-jiu)are the key rounds of the Baijiu.In this study,by analyzing the flavor substances of Dahui-jiu,the physicochemical properties and microorganisms of Dahui-jiu Jiupei(fermented grain),and the correlation between the three,the mechanism of the round fermentation of sauce-flavor Dahui-jiu was explored.The results showed that the moisture of Dahui-jiu Jiupei was 45.84%-47.75%,the acidity range was 3.05-3.33 mmol/10 g,the starch content was 26.85%-30.14%,and the reducing sugar content was 2.75%-3.03%.The results of high-throughput sequencing showed that the dominant bacterial flora in Dahui-jiu Jiupei were Unidentified_Mitochondria,Bacillus,Kroppenstedtia,Oceanobacillus,and the dominant fungal flora were Pichia,Issatchenkia and Zygosaccharomyces.Through canonical correspondence analysis(CCA)and correlation analysis,it was found that 9 microorganisms such as Lactobacillus and Oceanobacillus were strongly correlated with flavor substances and physicochemical indexes,which might affect both flavor substances and physicochemical indicators.

关 键 词：酱香型白酒 大回酒 风味物质 微生物 发酵机理 典范对应分析 相关性分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]