君丰大曲酱香白酒出池酒醅特性与各轮次基酒风味相关性分析

对君丰大曲酱香白酒酿造过程出池酒醅的理化指标进行分析，采用高通量测序技术解析酒醅中微生物菌群变化规律，利用气质联用（GC-MS）分析轮次酒的风味物质构成，并阐释酒醅特性与风味物质的相关性。结果表明，在白酒酿造过程中，出池酒醅水分含量、酸度、还原糖含量均呈现先增加后降低，至5～6轮次略有回升的趋势，淀粉含量呈现不断降低的趋势。酒醅中共检测出71种细菌属和43种真菌属，优势细菌属为乳酸杆菌属（Lactobacillus）、unidentified Mitochondria等，优势真菌属为伊萨酵母属（Issatchenkia）、毕赤酵母属（Pichia）、酵母属（Saccharomyces）等。相关性分析结果表明，毕赤酵母属（Pichia）、醋酸杆菌属（Acetobacter）等受淀粉和还原糖影响比较大，接合酵母属（Zygosaccharomyces）、明梭孢属（Monographella）和海洋芽孢杆菌（Oceanobacillus）等受水分和酸度影响比较大，与风味物质相关性较强的微生物有假单胞菌属（Psedomonas）、片球菌属（Pediococcuspichia）、接合酵母属（Zygosaccharomyces）和假丝酵母属（Candida）等。

Correlation analysis between the characteristics of unloading pit fermented grains of Junfeng Daqu sauce-flavor Baijiu and the flavor of each round base liquor

The physicochemical indexes of unloading pit fermented grains during the brewing of Junfeng Daqu sauce-flavor (Jiangxiangxing) Baijiu were analyzed. The changes rule of microbial community in fermented grains was analyzed by high-throughput sequencing technology, the composition of flavor substances in the round Baijiu was analyzed by GC-MS, and the correlation between characteristics and flavor substances of fermented grains was also explained. The results showed that the water content, acidity and reducing sugar content of unloading pit showed a trend of first increasing and then decreasing, and slightly rising in the fifth to sixth rounds, while the starch content showed a trend of continuous decreasing. A total of 71 bacterial genera and 43 fungal genera were detected in the fermented grains, the dominant bacterial genera were Lactobacillus, unidentified Mitochondria, etc. The dominant fungal genera were Issatchenkia, Pichia, Saccharomyces, etc. The results of correlation analysis showed that Pichia and Acetobacter were greatly affected by starch and reducing sugar, Zygosaccharomyces, Monographella and Oceanobacillus were greatly affected by water and acidity. The microbes with strong correlation with flavor substances were Psedomonas, Pediococcuspichia, Zygosaccharomyces and Candida, etc.