季节变化对不同产地浓香型白酒大曲微生物菌群及风味的影响  

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions

作　　者：余琳 杜钢 钟慈平 李晶 何媛 陈友军 吴华星 陈学强 YU Lin;DU Gang;ZHONG Ciping;LI Jing;HE Yuan;CHEN Youjun;WU Huaxing;CHEN Xueqiang(State Administration for Market Regulation Key Laboratory(Liquor Supervision Technology),Sichuan Institute of Food Inspection,Chengdu 611700,China;Sichuan Swellfun Co.,Ltd.,Chengdu 611700,China)

机构地区：[1]四川省食品检验研究院国家市场监督管理总局重点实验室(白酒监管技术),四川成都611700 [2]四川水井坊股份有限公司,四川成都611700

出　　处：《中国酿造》2025年第3期71-79,共9页China Brewing

基　　金：川派小曲清香型白酒原酒风味物质研究(scsjs2024003)。

摘　　要：为研究季节变化对邛崃和宜宾两地浓香型白酒大曲微生物群落结构及风味物质的影响,该研究采用Illumina Miseq高通量测序技术分析其微生物菌群,并采用顶空串联热脱附(HS-TD)结合气相色谱串联四极杆飞行时间质谱(GC-QTOF MS)分析挥发性风味物质,基于变量重要性投影(VIP)值分析其差异挥发性风味物质(VIP值>0.5),并对微生物群落结构及挥发性风味物质进行相关性分析。结果表明,邛崃和宜宾大曲乳杆菌属(Lactobacillus)相对丰度在夏季最高(分别为31.1%、31.4%);曲霉属(Aspergillus)、镰刀菌属(Fusarium)和篮状菌属(Talaromyces)的相对丰度分别在春季和秋季较高。邛崃和宜宾大曲共检出挥发性风味物质35种,共有及独有挥发性风味化合物分别为24种,4种、7种,相对含量较高的物质分别为醇类(40.64%)和醛类(34.52%)。邛崃、宜宾地区大曲的差异挥发性风味物质有异戊醛、2,3-丁二醇、3-羟基-2-丁酮等13种;邛崃大曲中芽孢杆菌属(Bacillus)等与乙酸乙酯、2,3-丁二酮与2,5-二甲基吡嗪呈显著正相关(P<0.05),对酯、醇等的产生具有贡献较大。To investigate the influences of seasonal variation on the microbial community structure and flavor compounds of strong-flavor(Nongxiang-xing)Baijiu Daqu in Qionglai and Yibin,the microbial communities were analyzed by Illumina Miseq high-throughput sequencing technology,and the volatile flavor compounds were analyzed by headspace-tandem thermal desorptionin(HS-TD)combined with gas chromatography-tandem quadrupole time-of-flight mass spectrometry(GC-QTOF MS).The differential volatile flavor compounds were analyzed based on variable importance projection(VIP)value(VIP>0.5),and the correlation between microbial community structure and volatile flavor compounds was also analyzed.The results showed that the relative abundance of Lactobacillus in Daqu from Qionglai and Yibin was the highest in summer(31.1%and 31.4%,respectively).The relative abundances of Aspergillus,Fusarium and Talaromyces were higher in spring and autumn,respectively.A total of 35 volatile flavor compounds were detected in Qionglai and Yibin Daqu,common and unique volatile flavor compounds were 24,4 and 7,respectively.The substances with relatively high contents were alcohols(40.64%)and aldehydes(34.52%),respectively.The differential volatile flavor compounds of Daqu from Qionglai and Yibin included 13 kinds,such as isovaleraldehyde,2,3-butanediol,3-hydroxy-2-butanone,etc.Bacillus and etc.in Daqu from Qionglai showed significant positive correlation with ethyl acetate,2,3-butanedione and 2,5-dimethylpyrazine,which contributed significantly to the production of ester,alcohol,etc.

关 键 词：浓香型白酒 大曲 季节变化 微生物群落 挥发性风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]