复配浓香大曲对安琪小曲酿酒的影响研究

采用安琪小曲复配不同比例浓香型大曲酿酒，探究浓香型大曲对小曲酒出酒率、主要风味物质及酒醅微生物群落的影响。结果表明，与纯安琪小曲酿酒比较，大曲添加量为5%时，出酒率提高4.23%；大曲添加量为20%时，所产基酒感官品质最佳，异丁醇及异戊醇含量分别降低0.44 g/L、0.40 g/L；大曲添加量为10%时，基酒中乙酸乙酯及乳酸乙酯含量分别增加0.78 g/L、0.04 g/L；大曲添加使酒醅微生物群落多样性增加，且不同大曲添加量使酒醅优势菌群与丰度发生了不同程度的变化，说明浓香型大曲的添加能提升安琪小曲酒产品质量。相关性分析表明，不动杆菌属（Acinetobacter）与乳酸杆菌属（Lactobacillus）、伊萨酵母属（Issatchenkia）与根霉属（Rhizopus）间呈显著负相关（P＜0.05），出酒率及乳酸乙酯含量与伊萨酵母属相对丰度呈显著正相关（P＜0.05），乳酸乙酯含量与根霉属相对丰度呈显著负相关（P＜0.05）。

Effect of strong-flavor Daqu addition on Baijiu brewed by Angel Xiaoqu

Baijiu (Chinese liquor) was brewed by Angel Xiaoqu mixed with different proportions of strong-flavor Daqu, the effect of strong-flavor Daqu on Xiaoqu Baijiu yield, main aroma substances and microbial communities of fermented grains were investigated. The results showed that compared with Baijiu brewed by Angel Xiaoqu, when the Daqu addition was 5%, the Baijiu yield increased 4.23%. When the Daqu addition was 20%, the sensory quality of base liquor was optimal, the contents of isobutanol and isoamyl alcohol decreased 0.44 g/L and 0.40 g/L, respectively. When the Daqu addition was 10%, the contents of ethyl acetate and ethyl lactate in the base liquor increased 0.78 g/L and 0.04 g/L, respectively. The addition of Daqu increased the diversity of microbial community in fermented grains, and the different Daqu addition changed the dominant flora and abundance of fermented grains in different degree, indicating the addition of strong-flavor Daqu could improve the yield and quality of Angel Xiaoqu Baijiu. The correlation analysis showed that Acinetobacter and Lactobacillus, Issatchenkia and Rhizopus were significantly negatively correlated (P＜0.05), Baijiu yield and ethyl lactate content were significantly positively correlated with relative abundance of Issatchenkia (P＜0.05), and ethyl lactate content and relative abundance of Rhizopus were significantly positively correlated.