徽州黑米酒发酵过程中微生物多样性、品质特性及其挥发性风味物质分析

doi:10.7506/spkx1002-6630-20250225-130

食品科学 ›› 2025, Vol. 46 ›› Issue (18): 83-83.doi: 10.7506/spkx1002-6630-20250225-130

徽州黑米酒发酵过程中微生物多样性、品质特性及其挥发性风味物质分析

吴永祥，郝静雯，张朋涛，毛佳楠，季喜梅，许学超，邵如意，佘新松

（1.黄山学院生命与环境科学学院，安徽?黄山 245041；2.安徽省乡村振兴协同技术服务中心（黄山学院），安徽?黄山 245041；3.黄山七约生态农业有限公司，安徽?黄山 245599）

出版日期:2025-09-25 发布日期:2025-08-19
基金资助:
黄山市科技计划项目（2022KN-04）；安徽省高校协同创新中心项目（GXXT-2023-053）；安徽省科技特派团项目（2023tpt137）；黄山市科研平台建设项目（hsjszx202305）；黄山学院校企合作重大课题（hxkt2025019）；安徽省大学生创新创业训练计划项目（S202310375013）

Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine

WU Yongxiang, HAO Jingwen, ZHANG Pengtao, MAO Jianan, JI Ximei, XU Xuechao, SHAO Ruyi, SHE Xinsong

(1. College of Life and Environment Science, Huangshan University, Huangshan 245041, China; 2. Rural Revitalization Collaborative Technical Service Center of Anhui Province, Huangshan University, Huangshan 245041, China; 3. Mount Huangshan Qiyue Ecological Agriculture Co., Ltd., Huangshan 245599, China)

Online:2025-09-25 Published:2025-08-19

摘要/Abstract

摘要： 为探究徽州黑米酒发酵过程中的微生物多样性及品质变化，采用高通量测序技术解析不同发酵阶段的微生物群落组成。同时，对徽州黑米酒发酵过程中理化指标、主要活性物质含量，抗氧化能力等品质特性进行分析，并运用固相微萃取-气相色谱-质谱联用技术鉴定其挥发性风味物质。结果表明，发酵过程中徽州黑米酒的细菌群落多样性呈上升趋势，魏斯氏菌属（Weissella）、乳球菌属（Lactococcus）、促生乳杆菌属（Levilactobacillus）、乳酪杆菌属（Lacticaseibacillus）、乳植杆菌属（Lactiplantibacillus）为优势菌属，发酵第10天的相对丰度分别为32.03%、16.48%、10.19%、7.24%、3.58%。发酵过程中徽州黑米酒的乙醇体积分数和总酸质量浓度均显著增加，pH值、总糖质量浓度及还原糖质量浓度均显著降低。发酵结束时主要活性物质总酚、总黄酮、花色苷和总游离氨基酸的质量浓度均显著升高，分别达到（537.72±12.71）、（270.16±6.85）、（507.76±3.12）、（7 312.82±97.31）mg/L。发酵过程中徽州黑米酒的2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力、1,1-二苯基-2-三硝基苯肼自由基清除能力及还原力均显著增强。相关性分析表明，徽州黑米酒中的总酚、总黄酮、花色苷和总游离氨基酸含量与其抗氧化能力呈显著正相关。从徽州黑米酒中共鉴定出26 种挥发性成分，醇类和酯类为其主要挥发性物质。本研究可为徽州黑米酒的发酵工艺优化和产品风味品质提升提供科学依据。

关键词: 徽州黑米酒；微生物多样性；品质特性；挥发性风味物质；相关性分析

Abstract: To investigate the microbial diversity and quality changes during the fermentation of Huizhou black rice wine, changes in the microbial community structure during the fermentation process were analyzed using high-throughput sequencing. Quality characteristics such as physicochemical indicators, contents of major bioactive substances and antioxidant activity were examined. Additionally, the volatile flavor substances were identified using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the diversity of bacterial community increased in Huizhou black rice wine during the fermentation process, and Weissella, Lactococcus, Levilactobacillus, Lacticaseibacillus and Lactiplantibacillus were the predominant genera, whose relative abundance were 32.03%, 16.48%, 10.19%, 7.24% and 3.58%, respectively. The contents of alcohol and total acids increased significantly, and consequently the pH, total sugar and reducing sugar contents decreased significantly throughout the fermentation process. At the end of fermentation, the contents of major active substances such as total phenols, total flavonoids, anthocyanosides and total free amino acids significantly increased to (537.72 ± 12.71), (270.16 ± 6.85), (507.76 ± 3.12), and (7 312.82 ± 97.31) mg/L, respectively. Both 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and reducing power were also significantly enhanced. It was found that the contents of total phenols, total flavonoids, anthocyanins and free amino acids in Huizhou black rice wine were significantly and positively correlated with its antioxidant activity. A total of 26 volatile components were identified, among which alcohols and esters were the major ones. This study provides the scientific basis for optimizing the fermentation process of Huizhou black rice wine to enhance its flavor quality.

Key words: Huizhou black rice wine; microbial diversity; quality characteristics; volatile flavor substances; correlation analysis

中图分类号:

TS262

吴永祥，郝静雯，张朋涛，毛佳楠，季喜梅，许学超，邵如意，佘新松. 徽州黑米酒发酵过程中微生物多样性、品质特性及其挥发性风味物质分析[J]. 食品科学, 2025, 46(18): 83-83.

WU Yongxiang, HAO Jingwen, ZHANG Pengtao, MAO Jianan, JI Ximei, XU Xuechao, SHAO Ruyi, SHE Xinsong. Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine[J]. FOOD SCIENCE, 2025, 46(18): 83-83.

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徽州黑米酒发酵过程中微生物多样性、品质特性及其挥发性风味物质分析

Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine

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