马琳娜，邱树毅，王 啸^*

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025；

2.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）

摘要：本文研究不同黄酒酒曲酿造黄酒的特征风味物质与优势酿酒微生物之间的相关性，为黄酒制酒工艺提供理论支撑。本文通过荟萃分析对不同酒曲酿造黄酒文献中挥发性风味物质及菌群结构数据进行统计分析，通过相对气味活度值得到黄酒主要特征风味物质共9种，并且统计得出黄酒酒曲优势微生物16个。通过对黄酒特征风味进行主成分分析，得到不同黄酒酒曲受风味物质影响而显示聚类差异。通过使用皮尔逊相关性来研究黄酒酿酒微生物和特征风味之间的相关性，发现Ochrobactrum、Erwinia、Klebsiella、Staphylococcus对异丁酸乙酯、辛酸乙酯、丁酸乙酯、己酸乙酯、醋酸、芳樟醇的形成有着较强影响。Monascus与苯乙醇、芳樟醇和己醛呈现较强的相关性，说明其对于风味物质形成贡献较大。Alternaria与异丁醇具有极强的相关性。

关键词：黄酒；风味物质；微生物群落；相关性分析

中图分类号：TS262.4   文献标识码：A   文章编号：1674-506X（2021）03-0081-0009

Relationship Between Brewing Microorganisms and Flavor Compounds in Different rice wine JIUQU

MA Lin-na, QIU Shu-yi, WANG Xiao^*

（1.School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China；

2.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：In this paper, the correlation between the characteristic flavor substances and the dominant brewing microorganisms of different rice wine JIUQU was studied from a macro perspective, so as to provide theoretical support for the wine making process of rice wine. In this paper, the data of volatile flavor compounds and microbial community structure in the literature of rice wine brewing with different starter were statistically analyzed by meta-analysis. Through the relative odor activity, 9 kinds of main characteristic flavor compounds of rice wine were obtained, and 16 dominant microorganisms of rice wine starter were obtained. Through the principal component analysis of the characteristic flavor of Rice wine, the clustering differences of different rice wine JIUQU affected by flavor substances were obtained. Pearson correlation was used to study the correlation between microorganisms and characteristic flavor of rice wine. It was found that Ochrobactrum,  Erwinia, Klebsiella and Staphylococcus had strong effects on the formation of ethyl isobutyrate, ethyl octanoate, ethyl butyrate, ethyl hexanoate, acetic acid and linalool. Monascus showed a strong correlation with phenylethanol, linalool and hexanal, which indicated that Monascus contributed to the formation of flavor compounds. There is a strong correlation between Alternaria and isobutanol.

Keywords：rice wine; flavor substances; microorganisms; correlation analysis

doi：10.3969/j.issn.1674-506X.2021.03-013

收稿日期：2021-02-28

基金项目：国家自然科技基金（32060518）

作者简介：马琳娜（1996-），女，硕士研究生。研究方向：发酵工程。

*通信作者

引用格式:马琳娜,邱树毅,王啸.不同黄酒酒曲的酿造微生物与风味物质之间的关系[J].食品与发酵科技,2021,57(3):81-89.