浓香型白酒酿造生态特征对酿造微生态的支撑研究  

Research on the support of the brewing ecological characteristics of strong-flavor Baijiu tobrewing microecology

作　　者：卢星霏 谢瑞临 秦辉[1,3] 周军 刘双平[2] 蔡小波 代宇[1,3] 赵小波[1,3] 黄孟阳 张宿义[1,3] LU Xingfei;XIE Ruilin;QIN Hui;ZHOU Jun;LIU Shuangping;CAI Xiaobo;DAI Yu;ZHAO Xiaobo;HUANG Mengyang;ZHANG Suyi(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;School of Food Science,Jiangnan University,Wuxi 214122,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]江南大学食品学院,江苏无锡214122 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《中国酿造》2024年第12期155-160,共6页China Brewing

基　　金：“十四五”国家重点研发计划课题(2022YFD2101204);国家自然科学基金重点项目(22138004);泸州市重点研发项目(2022-SYF-32)。

摘　　要：利用遥感技术对比同位于北纬28°的三个地区(泸州市、南昌市、台州市)的生态地理条件,采用高通量测序技术分析车间内外环境的微生物群落结构,通过SourceTracker定量分析对入窖糟的微生物进行溯源。生态地理条件分析结果表明,泸州市年平均湿度(82.76%)最高、年日照时长(1 166 h)最短、年平均风速(1.74 m/s)最小,土壤偏酸性且湿度大,水质优越,有利于微生物生长繁殖,说明浓香型白酒风味形成与其独特的生态地理条件有着密不可分的关系。酿造车间微生物群落结构分析表明,不同车间微生物群落优势微生物存在一定差异,而同一车间内外环境微生物群落组成也具有差异,并且存在交互影响作用。微生物溯源分析结果表明,大曲是入窖糟的主要微生物来源,对入窖糟中真菌贡献率为40.53%~73.28%,细菌贡献率为49.23%。同时入窖糟微生物还来源于设备及工具表面、空气和地面,说明浓香型白酒酿造产区微生物是糟醅微生物的重要来源之一。The eco-geographical conditions of the three regions located at 28°north latitude(Luzhou,Nanchang and Taizhou city)were compared using remote sensing technology,and the microbial community structure of the environment inside and outside the workshop was analyzed using high-throughput sequencing technology,and the microorganisms in the distiller's grains were traced through SourceTracker quantitative analysis.The analysis results of ecological geographical conditions showed that Luzhou city had the highest average annual humidity(82.76%),the shortest annual sunshine duration(1166 h)and the lowest annual average wind speed(1.74 m/s),the soil was acidic and humid,and the water quality was superior,which was conducive to the growth and propagation of microorganisms.It showed that the formation of strong-flavor Baijiu was closely related to its unique ecological and geographical conditions.The microbial community structure analysis of the brewing workshop indicated that there were certain differences in the dominant microorganisms across different workshops,and the microbial community structure also varied between the internal and external environments of the same workshop.Furthermore,there were interactive effects among the microorganisms.The results of microbial traceability analysis showed that Daqu was the main source of microorganisms in distiller's grains,with the contribution rate of fungi ranging from 40.53%-73.28%,and the contribution rate of bacteria was 49.23%.The microorganisms also came from the surface of equipment and tools,the air and the ground,indicating that the microorganisms in the brewing area of strong-flavor Baijiu were one of the important sources of microorganisms in distiller's grains.

关 键 词：浓香型白酒 微生物地理学 高通量测序 

分 类 号：TS261.1[轻工技术与工程—发酵工程]