江湘兴白酒(JB)的机械化生产是当今白酒行业的重要趋势。这项研究,采用高通量测序和顶空固相微萃取气相色谱-质谱(HS-SPME-GC-MS)技术,全面分析了微生态,物理化学因素,坑发酵过程中的挥发性成分,比较了传统发酵Zaopei(TZP)和机械化发酵Zaopei(MZP)。根据研究结果,ZP发酵过程中的优势微生物包括乳酸菌,红曲霉,Issatchenkia,和酵母菌。此外,像酵母菌这样的功能性微生物,红曲霉,Issatchenkia,Leothecium,念珠菌,Pichia,其他人在第0天和整个发酵过程中表现出差异。这些差异归因于不同的发酵环境和物理化学因素的影响。此外,综合分析检测到TZP和MZP中的87种挥发性化合物,56个显示出显著差异,主要包括酒精,醛类,酮,酸,酯类,和芳烃。此外,根据乙醇和挥发性化合物的产生,发酵可分为两个阶段:初始阶段(0-12天,P1)主要专注于酒精生产,而后续阶段(12-30天,P2)专注于挥发性化合物的产生。随后的相关性分析表明,挥发性化合物的变化主要来自微生物组成的变化,在真菌中观察到显著差异,特别是红曲霉,酵母菌,还有Issatchenkia,这推动了挥发性化合物的差异。该研究为实现JB的机械化高质量生产提供了重要的理论依据和实践指导。
Mechanized production of Jiangxiangxing Baijiu (JB) stands as a pivotal trend in today\'s Baijiu industry. This study, employing high-throughput sequencing and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, comprehensively analyzed the micro ecology, physicochemical factors, and volatile components during pit fermentation, comparing traditional fermentation Zaopei (TZP) and mechanized fermentation Zaopei (MZP). According to the research findings, the dominant microorganisms in the fermentation process of ZP comprise Lactobacillus, Monascus, Issatchenkia, and Zygosaccharomyces. In addition, functional microorganisms like Zygosaccharomyces, Monascus, Issatchenkia, Leiothecium, Candida, Pichia, and others exhibited differences on day 0 and throughout the fermentation process. These differences are attributed to the effects of distinct fermentation environment and physicochemical factors. Furthermore, comprehensive analysis detected 87 volatile compounds in TZP and MZP, with 56 showing significant differences, primarily including alcohols, aldehydes, ketones, acids, esters, and aromatics. Additionally, fermentation can be classified into two phases based on ethanol and volatile compounds production: the initial phase (0-12 days, P1) primarily focuses on alcohols production, while the subsequent phase (12-30 days, P2) concentrates on volatile compounds generation. The subsequent correlation analysis indicates that variations in volatile compounds primarily arise from shifts in microbial composition, with notable differences observed in fungi, specifically Monascus, Zygosaccharomyces, and Issatchenkia, which drive the disparities in volatile compounds. This study provides an important theoretical basis and practical guidance for the realization of mechanized high-quality production of JB.