“FD工艺”对酱香型白酒堆积过程真菌群落结构和酒体品质的影响

Effect of FD Technology on Fungal Community Structure during Stacking Fermentation and Liquor Quality of Jiangxiang Baijiu

为探究酱香型白酒堆积过程中“FD工艺”对酒醅真菌群落结构的影响,将“FD工艺”应用于酱香型白酒第二轮次堆积发酵过程中。针对第二轮次堆积发酵的酒醅,收集“FD工艺”应用前后的酒醅样品,采用高通量测序技术对所有酒醅样品进行真菌群落结构分析。经“FD工艺”处理后的酒醅相关结果表明:(1)酒醅真菌群落Shannon指数、Sobs指数和Ace指数显著增加;(2)微生物门分类水平上,子囊菌门Ascomycota在两组样本中占绝对优势,相对丰度均超过99%,担子菌门Basidiomycota相对丰度有所增加;(3)微生物属分类水平上,酒醅有利于嗜热真菌属Thermomyces、嗜热子囊菌Thermoascus、毕赤酵母属Pichia、未分类的曲霉菌属unclassified_f_Aspergillaceae、曲霉菌属Aspergillus、复膜孢酵母属Saccharomycopsis、Kazachstania属、伊萨酵母属Issatchenkia、节担菌属Wallemia、假丝酵母属Candida、孢圆酵母属Torulaspora的生长;(4)“FD工艺”的酒醅出酒量大幅上升,基酒品质有所上升,主要酯类和醇类化合物,如乙酸乙酯和正丙醇含量有所增加。综上,酱香型白酒第二轮次堆积发酵过程经“FD工艺”处理后酒醅真菌群落多样性和丰富度均有明显增加,且有利于大部分真菌群落的生长,有效提高了出酒量和基酒的品质,为酱香型白酒堆积发酵新工艺改良提供了一定的理论依据。

In order to investigate the effect of FD technology on the fungal community structure in the fermented grains of Jiangxiang Baijiu during stacking fermentation,FD technology was applied to the second-round stacking fermentation of Jiangxiang Baijiu.Samples of the fermented grains before and after the application of FD technology were collected,and the fungal community structure was analyzed by high-throughput sequencing.The results showed that:(1)the Shannon index,Sobs index and Ace index of fungal community in the fermented grains significantly increased;(2)at the phylum level,Ascomycota was absolutely dominant in all samples,with the relative abundance exceeding 99%,while the relative abundance of Basidiomycota increased;(3)at the genus level,the fermented grains treated by FD technology were beneficial to the growth of Thermomyces,Thermoascus,Pichia,unclassified_f_Aspergillaceae,Aspergillus,Saccharomycopsis,Kazachstania,Issatchenkia,Wallemia,Candida and Torulaspora;(4)the liquor yield and quality of the fermented grains treated by FD technology increased significantly,the contents of main ester and alcohol compounds increased.In conclusion,the diversity and richness of fungal communities in the fermented grains were significantly increased after the application of FD technology,and the liquor yield and quality were improved effectively.This study has provided a certain theoretical basis for the improvement of the stacking fermentation technology of Jiangxiang Baijiu.