陈麒名，冯 霞^*，张蓓蓓，刘 义，李 峰，张玲利，朱 英

（四川省食品发酵工业研究设计院有限公司，四川成都 611130）

摘要：黄酒是中国传统发酵食品的典型代表，以其独特的风味而著称。微生物在黄酒独特风味的形成中起着最重要的作用，黄酒中复杂的风味成分与传统酿造过程中各种微生物的代谢密切相关。因此，了解微生物群对黄酒风味成分形成的影响，有助于生产优质风味的黄酒。近年来，许多学者借助高通量测序（HTS）和基于代谢组学的质谱技术，对黄酒传统酿造过程中的微生物群落和风味代谢产物进行了大量研究。本文主要综述了发酵剂微生物多样性和黄酒酿造工艺的研究进展，并探讨了微生物群落与黄酒风味形成的潜在关系。通过文献对比分析发现，由于原料、酒曲和传统酿造工艺的差异，黄酒具有很强的地域特色，中国不同地区传统黄酒酿造过程中微生物组成的动态差异很大，使得各个地区的黄酒具有各自的风味特征。因此，揭示酿造微生物与黄酒风味特性的关系，有助于对黄酒风味品质进行定向调控。根据目前的研究现状，提出今后应运用多组学、人工智能、机器学习等新兴技术，进一步提高黄酒微生物区系和风味成分分析的准确性，从而准确揭示微生物群落与黄酒特色风味形成的关系。之后，从传统酿造系统中高通量筛选出优秀的功能菌株应用于黄酒的工业化生产，以提高黄酒的整体风味品质和商业价值。

关键词：黄酒；微生物；风味；工业化生产

中图分类号：TS262.4   文献标识码：A   文章编号：1674-506X（2021）06-0077-0006

Research Progress on Microbial Diversity and Flavor of Chinese Rice Wine

CHEN Qi-ming, FENG Xia^*, ZHANG Bei-bei, LIU Yi, LI Feng, ZHANG Ling-li, ZHU Ying

（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd, Chengdu Sichuan 611130, China）

Abstract：Yellow rice wine is a typical representative of Chinese traditional fermented food and is famous for its unique flavor. Microorganisms play the most important role in the formation of the unique flavor of yellow rice wine. The complex flavor components in yellow rice wine are closely related to the metabolism of various microorganisms in the traditional brewing process. Therefore, understanding the influence of microbiota on the formation of flavor components of yellow rice wine is helpful to produce high-quality flavor yellow rice wine. In recent years, many scholars have done a lot of research on microbial communities and flavor metabolites in the traditional brewing process of yellow rice wine with the help of high- throughput sequencing (HTS) and mass spectrometry based on metabolomics. This paper mainly reviewed the research progress of microbial diversity of starter and brewing technology of yellow rice wine, and discussed the potential relationship between microbial community and flavor formation of yellow rice wine. Through literature comparative analysis, it is found that due to the differences of raw materials, koji and traditional brewing technology, yellow rice wine has strong regional characteristics. The dynamic composition of microorganisms in the brewing process of traditional yellow rice wine in different regions of China is very different, which makes yellow rice wine in each region have their own flavor characteristics. Therefore, revealing the relationship between brewing microorganisms and flavor characteristics of yellow rice wine is helpful to directional regulation of flavor quality of yellow rice wine. According to the current research status, it is proposed that in the future, emerging technologies such as multiomics, artificial intelligence and machine learning should be used to further improve the accuracy of microbial flora and flavor composition analysis of yellow rice wine, so as to accurately reveal the relationship between microbial community and the formation of characteristic flavor of yellow rice wine. Then, excellent functional strains were screened from the traditional brewing system and applied to the industrial production of yellow rice wine to improve the overall flavor quality and commercial value of yellow rice wine.

Keywords：yellow rice wine; microorganisms; flavor; industrial production

doi：10.3969/j.issn.1674-506X.2021.06-012

收稿日期：2021-10-12

基金项目：微生物资源四川省科技资源共享服务平台项目（2021）；四川省重点研发项目—地方功能性红曲米酒的研发与应用

（2019YFN0116）

作者简介：陈麒名（1990-），男，硕士，工程师。研究方向：食品生物工程。

*通信作者

引文格式：陈麒名,冯霞,张蓓蓓,等.中国黄酒的微生物多样性与风味的研究进展[J].食品与发酵科技,2021,57(6):77-82.