不同生产环境对特香型大曲的影响

采用相同特香型白酒大曲配料和工艺，分别于江西赣江中下游江边和市区制备的大曲样品A和B的理化特性、挥发性成分及微生物组成进行系统的分析。研究发现，大曲A在液化酶活力、蛋白酶活力、酯化力和发酵力等指标上明显高于大曲B，大曲A和B中分别检测到36种和33种挥发性风味物质。高通量测序结果显示，大曲A真菌多样性指数较高，曲霉属（Aspergillus）（相对丰度达6.39%），为其优势真菌属，大曲B中的嗜热子囊菌属（Thermoascus）（相对丰度达53.18%），为其优势真菌属。细菌属大曲A以克罗彭斯特菌属（Kroppenstedtia）和海洋芽孢杆菌属（Oceanobacillus）为主；而大曲B中含量最高的细菌为产碱杆菌（Alcaligenes）。可见不同生产环境引起特香型白酒大曲中优势菌种的差异，是导致大曲各种酶活力不同的重要原因之一。

Effect of different production environment on Te-flavour Daqu

The physicochemical properties, volatile components and microbial composition of Daqu samples A and B, which were prepared using the same Te-flavour Baijiu (Chinese liquor) Daqu ingredient and process in the riverside and urban areas of middle and lower reaches of the Ganjiang River in Jiangxi province, were analyzed systematically. The results showed that the liquefaction enzyme activity, protease activity, esterification power and fermentability of Daqu A were significantly higher than those of Daqu B, and 36 and 33 volatile flavor substances were detected in Daqu A and B, respectively. The results of high-throughput sequencing showed that the fungi diversity indexes in Daqu A were high, and the Aspergillus with the relative abundance of 6.39% was the dominant fungi genus. The Thermoascus with the relative abundance of 53.18% was dominant fungi genus in Daqu B. The Kroppenstedtia and Oceanobacillus were main bacteria in Daqu A, while the Alcaligenes content was the highest in Daqu B. It could be indicated that the difference in the dominant strains in the Te-flavour Baijiu Daqu resulting from different production environment was one of the important reasons for the different enzyme activities of Daqu.