黄酒微生物及其与风味形成关系的研究进展

黄酒是我国传统发酵食品,在其风味物质形成过程中,微生物起到了非常重要的作用。本研究综合分析了黄酒原料处理、麦曲、酒药以及酿造过程等方面对微生物群落结构,并探讨了微生物群落结构与黄酒风味形成的关系。其中,浸米过程中的微生物主要以乳酸菌为主,麦曲主要以霉菌为主,酒药主要以酵母菌为主。而在整个黄酒酿造过程中霉菌先减少后增多,并在后酵过程起到产酶糖化的作用;酵母先增加后减少,并在前主酵过程中起到产酒精增强黄酒风味的作用;细菌尤其是乳酸菌在浸米及酿造过程中起到降解大分子物质的作用从而促进黄酒呈香呈味,且对有机酸的产生即黄酒酸味起到积极作用,而其余各种细菌在黄酒不同的酿造阶段相互作用并对黄酒的风味起到积极作用。根据目前的研究现状,提出可利用多组学技术分析黄酒中主要产香微生物并通过后续的高通量筛选应用到黄酒发酵生产中,优化黄酒风味的形成过程。

Research progress on the microbial community and their relationship with flavor formation in the brewing process of Chinese rice wine

As a traditional fermented food in our country, microbial community plays a key role in the formation of its distinct flavor substance in Chinese rice wine. This paper summarized the microbial community structure in Chinese rice wine from the aspects of raw materials processing, wheat, Jiuyao and fermentation process, and analyzed the relationship between the microbial community structure and the flavor formation of Chinese rice wine. Microbial community in the process of soaking sticky rice brewing was mainly lactic acid bacteria, wheat was mainly mold, and Jiuyao was mainly yeast. In the whole process of Chinese rice wine brewing,, the mold first reduced and then increased, and it played a role in enzyme saccharification during the post-fermentation process. The yeast first increased and then decreased, and contributed to producing ethonal to enhance the flavor during the pre-main fermentation process of Chinese rice wine. Bacteria, especially lactic acid bacteria degraded macromolecular substances in the process of rice soaking and brewing, thus promoting the taste of Chinese rice wine, and played a key role in the production of organic acids, and other bacteria interacted with each other in different brewing stages and played a positive role in the flavor of Chinese rice wine. According to the present research status, this paper proposed that the main aroma producing microorganisms in Chinese rice wine could be analyzed by Multi-Omics technology and applied to the fermentation production of Chinese rice wine through the high-throughput screening, so as to optimize the formation process of the flavor of Chinese rice wine.