National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China.
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China.
Food Res Int. 2023 Oct;172:113057. doi: 10.1016/j.foodres.2023.113057. Epub 2023 May 27.
The flavor quality of jiupei gradually decreased with the increase of cellar height. In this study, high-throughput sequencing, metabolomics and HS-SPME-GC-MS techniques were used to explore the mechanism of flavor quality decline in upper jiupei in mud sealed cellars. The results showed the total content of flavor compounds increased from 1947.48 mg/L in top-site to 3855.51 mg/L in bottom of the cellar, and 19 differential flavor compounds were identified based on OPLS-DA, mainly including 12 esters such as ethyl hexanoate, ethyl butyrate, propyl hexanoate, hexyl caproate and 5 other substances such as caprylic acid, decanal and nonaldehyde. Lactobacillus, Prevotella and Methanobacterium were dominant genus of bacteria in all of cellars, while Thermomyces, Aspergillus, Pichia, Trichosporon and Rhizopus were the dominant genera of fungi. Oxygen was the key factor causing the quality heterogeneity of flavor substances and microbial communities in jiupei at different depths. Anaerobic micro-pressure sealed cellars (AMSC) method was developed and applied to jiupei fermentation, the difference in oxygen content between top site (5.90 ± 0.62 %) and bottom of the cellar (4.17 ± 0.75 %) in AMSC was smaller than that in mud sealed cellars, there were no significant differences in flavor substances content between top site and bottom of the cellar, and microbial communities showed no significant differences of the four-layer jiupei. This study provides a theoretical support for improving the flavor quality of upper jiupei.
酒醅的风味质量随着窖池高度的增加而逐渐降低。本研究采用高通量测序、代谢组学和 HS-SPME-GC-MS 技术，探究泥封老窖中上层酒醅风味品质下降的机理。结果表明，从窖顶到窖底，风味物质总量从 1947.48mg/L 增加到 3855.51mg/L，基于 OPLS-DA 共鉴定出 19 种差异风味化合物，主要包括 12 种乙酯，如己酸乙酯、丁酸乙酯、丙酸己酯、辛酸己酯，以及 5 种其他物质，如辛酸、壬醛和壬烯醛。所有窖池中的细菌优势属为乳杆菌属、普雷沃氏菌属和甲烷杆菌属，而真菌优势属为嗜热丝孢菌属、曲霉属、毕赤酵母属、假丝酵母属和根霉属。氧气是导致不同深度酒醅中风味物质和微生物群落质量异质性的关键因素。开发并应用厌氧微压密封窖池（AMSC）方法于酒醅发酵中，AMSC 窖顶（5.90±0.62%）和窖底（4.17±0.75%）之间的氧含量差异小于泥封老窖，窖顶和窖底的风味物质含量无显著差异，微生物群落也无四层酒醅的显著差异。本研究为提高上层酒醅的风味质量提供了理论支撑。
