‘龙眼’葡萄酒微生物变化及与挥发性香气的相关性分析

Microbial Changes of‘Longan’Wine and Correlation Analysis with Volatile Aroma

以‘龙眼’葡萄为原料,通过高通量测序和顶空固相微萃取-气相色谱-质谱联用技术,对干白葡萄酒发酵过程中的微生物演替和挥发性香气变化进行了监测。得到相对含量>1%的优势细菌20种、真菌6种;鉴定出挥发性香气28种。利用正交偏最小二乘(R^(2)>0.5,Q^(2)>0.5)和Spearman(|R|>0.7)对优势微生物与挥发性香气化合物进行相关性分析。结果表明,‘龙眼’干白葡萄酒发酵过程中VIP>1的细菌11种,真菌2种;其中4种细菌和1种真菌与发酵过程中产生的挥发性香气呈显著正相关,特别是地芽孢杆菌属(Geobacillus)、乳酸杆菌属(Lactobacillus)和嗜热厌氧杆菌属(Thermoanaerobacterium)与乙酸癸酯、乙酸苯乙酯、4-萜烯醇、β-大马士革酮、乙酸苯乙酯和癸酸异戊酯等呈极显著正相关。

In this study,’Longyan’grape was used as test material,and the dynamics of microbial community and volatile compounds during dry white wine fermentation were monitored by high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry.Twenty species of bacteria and six species of fungi with relative content>1%were obtained.Twenty-eight volatile compounds were identified.The orthogonal partial least squares(R^(2)>0.5,Q^(2)>0.5)and Spearman(|R|>0.7)were used to analyze the correlation between dominant microorganisms and volatile compounds.The results showed that there were eleven species of bacteria and two species of fungi with VIP>1 during fermentation of’Longyan’wine dry white,among which four kinds of bacteria and one kind of fungi had a significant positive correlation with volatile aroma,especially Geobacillus,Lactobacillus,and Thermoanaerobacterium were significant positive correlation with decyl acetate,phenethyl acetate;4-terpineol,β-damascenone,phenethyl acetate and isoamyl decanoate.