泸州产区浓香型白酒酿造微环境-风味相关性分析

Correlation analysis between brewing microenvironment and flavor of strong-flavor Baijiu in Luzhou producing area

该研究分别采用高通量测序技术结合顶空固相微萃取-全二维气质联用(HS-SPME-GC×GC-MS)技术对泸州产区浓香型白酒厂来源大曲、糟醅和窖泥等酿造微环境的微生物菌群结构及大曲、糟醅、窖泥及原酒中挥发性风味物质进行分析,并对其相关性进行研究。结果表明,土壤样本微生物群落丰富度和多样性均高于大曲、糟醅和窖泥样本。大曲、糟醅、窖泥和原酒中共检测出182种挥发性风味化合物,包括68种酯类、27种醇类、23种酸类和64种其他化合物,不同样本中风味化合物含量差异明显。其中,酯类、醇类、酸类化合物分别在窖泥、大曲、糟醅中含量最高,分别达到78.63%、43.57%和24.65%。相关性分析结果表明,酿造微环境理化性质、微生物群落与挥发性风味化合物的形成相关,且细菌菌群与挥发性风味化合物的相关性强于真菌菌群。其中,白腐菌属(Petrimonas)、喜热菌属(Caloramator)等对泸州产区浓香型白酒中酯类化合物的形成有重要贡献,而醋酸乳杆菌属(Acetilactobacillus)、乳杆菌属(Lactobacillus)等对醇类和酸类化合物的形成有重要贡献。

The microbial community structure of microorganisms in microenvironment such as Daqu,fermented grains and pit mud of strong-flavor(Nongxiangxing)Baijiu distillery in Luzhou producing area and volatile flavor compounds in Daqu,fermented grains,pit mud and base liquor were analyzed by high-throughput sequencing technology combined with headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography-mass spectrometry(HS-SPME-GC×GC-MS)respectively,and their correlation was studied.The results showed that the abundance and diversity of microbial communities in soil samples were higher than those in Daqu,Zaopei,and pit mud samples.A total of 182 volatile flavor compounds were detected in Daqu,Zaopei,pit mud and base liquor,including 68 esters,27 alcohols,23 acids and 64 other compounds.There were significant differences in the content of flavor compounds among different samples.Among them,the esters,alcohols and acids had the highest content in pit mud,Daqu and Zaopei,which were 78.63%,43.57%and 24.65%,respectively.The results of the correlation analysis indicated that the physicochemical properties,microbial communities of the brewing microenvironment,and the formation of volatile flavor compounds were correlated.Furthermore,the correlation between bacterial communities and volatile flavor compounds was stronger than that of fungal communities.Among them,the Petrimonas,Caloramator and other genera played important roles in the formation of ester compounds of strong-flavor Baijiu in Luzhou producing area.On the other hand,the Acetilactobacillus,Lactobacillus and other genera played crucial roles in the formation of alcohol and acid compounds.