Abstract: In order to explore the dynamic changes of volatile flavor components and microbial community structure during the traditional brewing of Hongqu glutinous rice wine, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were used to systematically compare the volatile flavor components in fermented grains samples collected at different brewing stages. Meanwhile, high-throughput sequencing was used to analyze the microbial community dynamics. The results showed that the volatile flavor components and the community structure of microflora changed significantly during the brewing process. Spearman correlation analysis of volatile flavor components and microbial community demonstrated that most of the aroma components in Hongqu glutinous rice wine were positively correlated with the dominant microbes in the middle and late stages of brewing. The results preliminarily clarified the relationship between the formation of aroma components and the microbial flora during the traditional brewing process of Hongqu glutinous rice wine, and also determined the microbes closely related to the formation of the key aroma components. This study provides basic data for the isolation and screening of functional microbes and the beneficial regulation of the fermentation of Hongqu glutinous rice wine.

Key words: Hongqu glutinous rice wine, volatile metabolites, microbial community diversity, high-throughput sequencing, orthogonal partial least squares discriminant analysis