红曲黄酒传统酿造过程挥发性风味组分及微生物菌群多样性分析

为探究红曲黄酒传统酿造过程中的挥发性风味组分及菌群结构动态变化规律，采用顶空固相微萃取-气相色谱-质谱联用技术、主成分分析和正交偏最小二乘法判别分析模型，系统比较传统酿造初期、中期和末期3 个时期酒醅样中的挥发性风味成分，同时运用二代高通量测序技术解析传统酿造过程不同时期的微生物菌群结构。结果表明：红曲黄酒传统酿造过程挥发性风味组分及菌群结构变化显著，优势菌群-挥发性风味组分的Spearman相关性分析发现：红曲黄酒中的挥发性风味物质大多与传统酿造中、末期中的优势菌群呈正相关。研究结果阐明红曲黄酒传统酿造过程中香气组分形成与微生物菌群之间的关系，确定与关键香气组分形成密切相关的微生物类型，为红曲黄酒中功能微生物的分离筛选和发酵调控提供基础数据。

Changes in Volatile Metabolites and Microbial Community Dynamics during the Traditional Brewing of Hongqu Glutinous Rice Wine

In order to explore the dynamic changes of volatile flavor components and microbial community structure during the traditional brewing of Hongqu glutinous rice wine, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to systematically compare the volatile flavor components in fermented grains samples collected at different brewing stages. Meanwhile, high-throughput sequencing was used to analyze the microbial community dynamics. The results showed that the volatile flavor components and the community structure of microflora changed significantly during the brewing process. Spearman correlation analysis of volatile flavor components and microbial community demonstrated that most of the aroma components in Hongqu glutinous rice wine were positively correlated with the dominant microbes in the middle and late stages of brewing. The results preliminarily clarified the relationship between the formation of aroma components and the microbial flora during the traditional brewing process of Hongqu glutinous rice wine, and also determined the microbes closely related to the formation of the key aroma components. This study provides basic data for the isolation and screening of functional microbes and the beneficial regulation of the fermentation of Hongqu glutinous rice wine.