代县黄酒风味劣变与微生物之间的关系研究  

Relationship between flavor deterioration and microorganism of Daixian Huangjiu

作　　者：张文迪 王娟[1] 黄明泉[1] 任清[1] 吴继红[1] 张璟琳[1] ZHANG Wendi;WANG Juan;HUANG Mingquan;REN Qing;WU Jihong;ZHANG Jinglin(Beijing Key Laboratory of Food Flavor Chemistry,Key Laboratory of Brewing Molecular Engineering of China Light Industry,School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学,轻工科学技术学院,中国轻工业酿酒分子工程重点实验室,北京市食品风味化学重点实验室,北京100048

出　　处：《中国酿造》2023年第3期72-77,共6页China Brewing

基　　金：国家自然科学基金面上项目(31871749);国家自然科学基金青年科学基金项目(31901815)。

摘　　要：黄酒储存过程中微生物污染会引起黄酒腐败,对黄酒风味产生了极大的影响,解析黄酒主要腐败微生物与风味的关系对黄酒品质控制具有重要意义。该研究首先利用高通量测序技术分析了腐败黄酒中细菌菌群结构,然后通过固相微萃取结合气相色谱质谱联用(HS-SPME-GC-MS)仪对正常黄酒及腐败黄酒的风味化合物进行了对比分析,并对微生物和风味化合物进行了相关性分析,最后通过感官分析对比正常黄酒和腐败黄酒的香气特征。结果表明,乳酸菌是导致黄酒腐败的主要微生物,L(-)-乳酸乙酯在腐败黄酒中含量较大,是导致黄酒风味不协调的主要风味化合物。腐败的黄酒酸味、腐臭味和霉味明显。该研究结果揭示了黄酒风味劣变与微生物之间潜在相关性,为黄酒腐败控制提供了依据。Microbial contamination in the storage process of Huangjiu(Chinese rice wine)will cause spoilage,which has a great impact on the flavor of Huangjiu.It is of great significance to analyze the relationship between main spoilage microorganisms and flavor of Huangjiu for the quality control.In this paper,the bacterial community structure of spoiled Huangjiu was analyzed by high throughput sequencing technology,the flavor compounds of normal Huangjiu and spoiled Huangjiu were analyzed and compared by solid phase microextraction-gas chromatography-mass spectrometry,and the correlation between microorganisms and flavor compounds was analyzed.In addition,the aroma characteristics of normal Huangjiu and spoiled Huangjiu were compared by sensory analysis.The results showed that lactic acid bacteria were the main microorganism leading to Huangjiu spoilage,and the content of L(-)-ethyl lactate in spoiled Huangjiu was higher,which was the main flavor compound leading to the disharmony of Huangjiu flavor.The spoiled Huangjiu had obvious sour,rancid and musty.The study results revealed the potential correlation between Huangjiu flavor deterioration and microorganisms,which provided a basis for controlling the Huangjiu spoilage.

关 键 词：黄酒 乳酸菌 腐败微生物 挥发性化合物 

分 类 号：TS261[轻工技术与工程—发酵工程]