Han Baolin, Zhou Weitao, Chen Rangfang, Tian Shulin, Gong Hucheng, Wang Yu, Xu Qiang, Bian Minghong
Sichuan University of Science & Engineering Yibin China.
Food Sci Nutr. 2024 May 30;12(7):5231-5249. doi: 10.1002/fsn3.4174. eCollection 2024 Jul.
The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou-flavor liquor wineries in Yibin production area and the reasons for them. This study analyzed cellar mud samples from five wineries in Yibin production area. The analysis of volatile flavor compounds was carried out using headspace solid-phase microextraction and gas chromatography-mass spectrometry. The bacterial and archaeal community structures and their correlations were analyzed by high-throughput sequencing. The study indicates that the Distillery A had the highest levels of ammonium nitrogen and effective phosphorus, Distillery F had the highest humus levels, and Distillery I had the highest pH levels. The community structure of the principal bacterial and archaeal communities in the five subterranean clays exhibited similarity, and all samples were dominated by Firmicutes as the primary bacterial group. However, there was variation in bacterial abundance. The cellar mud also has obvious regional differences, and there are three genera of differentially dominant archaea in the archaea. In summary, significant differences were observed in the physicochemical indexes of bacterial and archaeal abundance across all five samples. These differences led to variations in both the content and composition of volatile constituents.
本研究旨在对宜宾产区不同泸州老窖酒厂酒窖质量的异同及其原因进行全面的科学调查。本研究分析了宜宾产区五个酒厂的窖泥样本。采用顶空固相微萃取和气相色谱 - 质谱联用技术对挥发性风味化合物进行分析。通过高通量测序分析细菌和古菌群落结构及其相关性。研究表明，A酒厂的铵态氮和有效磷含量最高，F酒厂的腐殖质含量最高，I酒厂的pH值最高。五个地下黏土中主要细菌和古菌群落结构表现出相似性，所有样本均以厚壁菌门作为主要细菌类群占主导地位。然而，细菌丰度存在差异。窖泥也存在明显的区域差异，古菌中有三个属的优势古菌存在差异。综上所述，所有五个样本在细菌和古菌丰度的理化指标上均存在显著差异。这些差异导致了挥发性成分的含量和组成的变化。
