茅台地区酱香大回酒轮次发酵机理分析

酱香型白酒第三、四、五轮次酒（大回酒）是该香型白酒关键轮次酒，该研究对大回酒的风味物质、大回酒酒醅的理化性质和微生物以及三者之间的关联性进行分析，以探索茅台地区酱香大回酒轮次发酵机理。结果表明，大回酒酒醅水分为45.84%～47.75%，酸度为3.05～3.33 mmol/10 g，淀粉含量为26.85%～30.14%，还原糖含量为2.75%～3.03%。高通量测序的结果表明，大回酒酒醅中细菌优势菌群为Unidentified_Mitochondria、芽孢杆菌属（Bacillus）、克氏假单胞菌（Kroppenstedtia）、海洋杆菌（Oceanobacillus），真菌优势菌群为毕赤酵母属（Pichia）、伊萨酵母属（Issatchenkia）和接合酵母属（Zygosaccharomyces）。典范对应分析（CCA）和相关性分析显示，乳杆菌属（Lactobacillus）、海洋杆菌（Oceanobacillus）等9种微生物与风味物质和理化指标相关性均较强，可能是同时影响风味和理化指标的主要微生物种类。

Analysis on the fermentation mechanism of sauce-flavor Dahui-jiu in Maotai region

The third, fourth and fifth rounds of sauce-flavor (Jiangxiangxing) Baijiu (Dahui-jiu) are the key rounds of the Baijiu. In this study, by analyzing the flavor substances of Dahui-jiu, the physicochemical properties and microorganisms of Dahui-jiu Jiupei (fermented grain), and the correlation between the three, the mechanism of the round fermentation of sauce-flavor Dahui-jiu was explored. The results showed that the moisture of Dahui-jiu Jiupei was 45.84%-47.75%, the acidity range was 3.05-3.33 mmol/10 g, the starch content was 26.85%-30.14%, and the reducing sugar content was 2.75%-3.03%. The results of high-throughput sequencing showed that the dominant bacterial flora in Dahui-jiu Jiupei were Unidentified_Mitochondria, Bacillus, Kroppenstedtia, Oceanobacillus, and the dominant fungal flora were Pichia, Issatchenkia and Zygosaccharomyces. Through canonical correspondence analysis (CCA) and correlation analysis, it was found that 9 microorganisms such as Lactobacillus and Oceanobacillus were strongly correlated with flavor substances and physicochemical indexes, which might affect both flavor substances and physicochemical indicators.