夏 雪，董凌峰，周 文，胡 希，雷金山，高洋洋，周鸿举*，胡德军，张 鑫，陈 欢

（四川中烟工业有限责任公司长城雪茄厂，什邡618400）

摘要：以“德雪一号”中部二级烟叶为研究对象，设置对照发酵实验，通过50d发酵实验，结合常规化学成分测定、感官评价和宏基因组测序，探究浓香型白酒窖泥作为发酵介质对雪茄烟叶品质的影响。结果表明：与CK相比，T1与T2的总氮和植物碱的相对含量显著降低，钾氯比有一定提升，还原糖相对含量略有下降，而总糖相对含量略有上升；感官评价中，两组实验组的总分均高于CK，在香气量、丰富度和燃烧性等指标上改善明显；宏基因组测序显示，实验组子囊菌门和葡萄球菌属的相对含量变化明显，与窖泥微生物类群相关。因此，窖泥介质可通过微生物代谢调控烟叶化学成分，提升感官品质，且内部窖泥对香气特性的改善更突出，为雪茄烟叶发酵工艺优化及低等级烟叶提质提供新路径。

关键词：德雪一号；窖泥；化学成分；感官评价；宏基因组

中图分类号：S572 文献标识码：A 文章编号：1674-506X（2025）06-0086-0006

Research and Application of Cellar Fermentation Technology for Cigar Tobacco Leaves in Cellar Mud Medium

XIA Xue，DONG Lingfeng，ZHOU Wen，HU Xi，LEI Jinshan，GAO Yangyang，ZHOU Hongju*，HU Dejun，ZHANG Xin，CHEN Huan

（Sichuan Zhongyan Industry Co.，Ltd.，Changcheng Cigar Factory，Shifang 618400，China）

Abstract: The middle two-level tobacco leaves of“De Xue No. 1”were used as the research object，and the control fermentation experiment was set up. Through 50 d of fermentation experiment， combined with routine chemical component determination， sensory evaluation and metagenomic sequencing， the effect of using the strong-flavor cellar mud as fermentation medium on the quality of cigar tobacco leaves was investigated. The results showed that compared with CK， the relative content of total nitrogen and alkaloid in T1 and T2 decreased significantly， the potassium-chloride ratio increased slightly， the relative content of reducing sugar decreased slightly， and the relative content of total sugar increased slightly； In sensory evaluation， the total score of the two experimental groups was higher than that of CK，and there was a significant improvement in the indicators like aroma，richness and combustion；Metagenomic sequencing showed that the relative content of Ascomycota and Staphylococcus in the experimental groups changed greatly，which was related to the microbial community of cellar mud. Therefore，the cellar mud medium could improve the sensory quality of tobacco leaves by regulating the chemical components of tobacco leaves through microbial metabolism，and the internal cellar mud had a more prominent improvement in aroma characteristics， which provided a new path for the optimization of cigar tobacco leaves fermentation process and the improvement of low-grade tobacco leaves.

Keywords: De Xue No.1；cellar mud；chemical component；sensory evaluation；metagenome

doi: 10.3969/j.issn.1674-506X.2025.06-012