Wang Diqiang, Wu Cheng, Hu Jianfeng, Hu Feng, Liu Liping, Huang Heou, Yang Junlin, Zhao Wenyu, Xie Dan, Zhang Jian, Zhu Anran
Guizhou Xijiu Co., Ltd., Xishui 564622, Guizhou, China; Technology Innovation Center for Jiangxiangxing Baijiu, Guizhou Province, Xishui 564622, Guizhou, China; Key Laboratory of Quality and Safety of Jiangxiangxing Baijiu, State Administration for Market Regulation, Guiyang 550000, Guizhou, China; Baijiu Manufacturing Innovation Center of Guizhou Province, Renhuai 564500, Guizhou, China; Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui 564622, Guizhou, China.
Guizhou Xijiu Co., Ltd., Xishui 564622, Guizhou, China; Technology Innovation Center for Jiangxiangxing Baijiu, Guizhou Province, Xishui 564622, Guizhou, China; Key Laboratory of Quality and Safety of Jiangxiangxing Baijiu, State Administration for Market Regulation, Guiyang 550000, Guizhou, China; Baijiu Manufacturing Innovation Center of Guizhou Province, Renhuai 564500, Guizhou, China; Engineering Technology Research Center of Jiang-Flavor Baijiu Intelligent Brewing, China National Light Industry Council, Xishui 564622, Guizhou, China.
Food Res Int. 2025 Jan;199:115359. doi: 10.1016/j.foodres.2024.115359. Epub 2024 Nov 26.
The airing process of sauce-flavor Baijiu is a critical operation that serves the functions of cooling, homogenizing, and facilitating microbial proliferation and metabolism. Comprehensive analysis of physicochemical parameters, bacterial and fungal community of fermented grains, and volatile flavor compounds of soy-sauce (Jiangxiang) and mellow-sweet (Chuntian) typical base liquors among traditional (CT) and two different mechanized (JXA and JXB) airing operations were investigated. The results indicated that the dynamic variation patterns of moisture content, total titratable acidity, starch content, lactic acid, acetic acid, pH, and dominated microbial composition among CT, JXA, and JXB were similar, while minor bacterial genera with relative abundance including unclassified Micrococcineae, unclassified Rhizobiales, etc, and dominated fungi such as Torulaspora, Hyphopichia, Candida, Pichia, and Penicillium were profoundly influenced by mechanized airing operations, especially by JXB. A total of 100 and 101 volatile flavor compounds were qualitatively and quantitatively detected from soy-sauce (Jiangxiang) and mellow-sweet (Chuntian) typical base liquors. Mechanized airing operations were more consistent with CT for mellow-sweet (Chuntian) typical base liquors, but 2,3-dimethyl-5-ethylpyrazine, 2,3-dimethylpyrazine, tetramethylpyrazine and ethyl benzoate etc. were more abundant in soy-sauce (Jiangxiang) typical base liquors by mechanized airing operations, which were mainly associated with Leuconostoc, Acetoanaerobium, Limnohabitans and Bradyhizobium etc. This study provides a theoretical evidence for understanding the relationships among physicochemical parameters, microbial communities and volatile flavor compounds during second round heap fermentation of sauce-flavor Baijiu, laying a foundation for further elucidating the mechanized brewing mechanisms.
酱香型白酒的摊晾过程是一项关键操作，具有降温、均质以及促进微生物增殖和代谢的作用。对传统（CT）以及两种不同机械化（JXA和JXB）摊晾操作中酱油（酱香）和醇厚甜（春甜）典型基酒的发酵醅的理化参数、细菌和真菌群落以及挥发性风味化合物进行了综合分析。结果表明，CT、JXA和JXB之间水分含量、总可滴定酸度、淀粉含量、乳酸、乙酸、pH值以及优势微生物组成的动态变化模式相似，而相对丰度较低的细菌属，包括未分类的微球菌科、未分类的根瘤菌目等，以及优势真菌，如德巴利酵母属、丝孢酵母属、假丝酵母属、毕赤酵母属和青霉属，受到机械化摊晾操作的深刻影响，尤其是JXB。从酱油（酱香）和醇厚甜（春甜）典型基酒中定性和定量检测到了总共100种和101种挥发性风味化合物。机械化摊晾操作对于醇厚甜（春甜）典型基酒与CT更为一致，但在酱油（酱香）典型基酒中，2,3 - 二甲基 - 5 - 乙基吡嗪、2,3 - 二甲基吡嗪、四甲基吡嗪和苯甲酸乙酯等通过机械化摊晾操作更为丰富，这些主要与明串珠菌属、厌氧乙酸杆菌属、生水菌属和慢生根瘤菌属等有关。本研究为理解酱香型白酒第二轮堆积发酵过程中理化参数、微生物群落和挥发性风味化合物之间的关系提供了理论依据，为进一步阐明机械化酿造机制奠定了基础。
