“FD工艺”对酱香型白酒堆积过程的影响

为探究酱香型白酒酿造堆积过程中酒醅堆各位点发酵状态及细菌群落结构的变化规律，将“FD工艺”应用于酱香型白酒第二轮次酒生产堆积发酵过程，对堆积过程中的酒醅理化因子和细菌群落变化进行探索和研究。结果表明:相较于传统酒醅堆积发酵而言，“FD工艺”处理后的酒醅酸度能够有效降低，酸度下降了1.72 mmol/10 g，同时能有效控制酒醅中水分含量，使水分含量保持在±0.8%；“FD工艺”能有效促进淀粉转化（增加转化了0.76%），同时酒醅中还原糖含量也增加（增长了0.46%）；酒醅细菌群落Shannon指数、Sobs指数和Ace指数显著（P<0.05）增加；“FD工艺”处理后的酒醅微生物属分类水平的丰富度和多样性明显增加，有利于好氧菌属如芽孢杆菌属Bacillus、高温放线菌属Thermoactinomyces等微生物生长。综上，“FD工艺”能改善堆积发酵过程中酒醅发酵不均的情况，酒醅细菌群落丰富度和多样性均明显增加，有利于优势好氧及耐高温细菌群落的生长。

Effect of 'FD Technology' on the Stacking Fermentation of Maotai-flavor Baijiu

The purpose of this study was to explore the fermentation state and bacterial community structure of fermented grains during the stacking fermentation of Maotai-flavor Baijiu. The 'FD technology' was applied to the stacking fermentation in second round of fermented grains production, and the changes of physicochemical factors and bacterial community in fermented grains during stacking fermentation were studied. Results showed that, compared with stacking fermentation of traditional fermented grains, the acidity of fermented grains of 'FD technology' decreased by 1.72 mmol/10 g and the moisture content was kept to ±0.8%. The 'FD technology' could effectively promote starch transformation (increased by 0.76%), and the reducing sugar content was increased by 0.46%. The Shannon, Sobs and Ace index of bacterial community in fermented grains increased significantly (P<0.05). On the level of microbial genus classification, the richness and diversity of microorganisms from fermented grains of 'FD technology' significantly increased, which was conducive to the growth of aerobic bacteria such as Bacillus, and high-temperature resistant bacteria such as Thermoactinomyces. In conclusion, the 'FD technology' could improve the uneven stations in the stacking fermentation of fermented grains, and the bacterial richness and diversity of fermented grains significantly increased, which was conducive to the growth of dominant aerobic and high-temperature resistant bacterial communities.