生物技术通报 ›› 2023, Vol. 39 ›› Issue (7): 254-265.doi: 10.13560/j.cnki.biotech.bull.1985.2022-1406
收稿日期:
2022-11-15
出版日期:
2023-07-26
发布日期:
2023-08-17
通讯作者:
王涛,男,硕士,教授,研究方向:白酒酿造技术;E-mail: 2003106003@yibinu.edu.cn作者简介:
游玲,女,博士,副研究员,研究方向:白酒酿造技术;E-mail: 2007202001@yibinu.edu.cn
基金资助:
YOU Ling1(), JIAN Xiao-ping2, FAN Fang-yong3, YANG Zhi1, WANG Tao1()
Received:
2022-11-15
Published:
2023-07-26
Online:
2023-08-17
摘要:
为探究宜宾浓香型白酒产区窖泥生态监测的合理指标体系,针对来自生产背景相似的6家酒企的32个窖泥样品,通过比较原酒感官品质具有显著差异的窖池窖泥的理化指标、主要有机酸及细菌区系,分析其与原酒风味物质、风味特征的关系,发现宜宾浓香型白酒产区窖泥pH为(4.66±1.43),酸度为(1.04±0.75)mmol NaOH/10 g,电导率为(711±321) μs/cm,钙离子含量为(32.6±67.0)mg/kg,铁离子含量为(20.7±24.8)mg/kg,速效氮含量为(97.1±42.4)mg/kg,速效磷含量为(137±60)mg/kg,速效钾含量为(275±122)mg/kg,以2-乙基丁酸计的己酸、乙酸、己酸乙酯、丙酸、己酸己酯、丁酸含量分别为(6.49±2.84)、(0.04±0.05)、(1.15±1.07)、(0.04±0.05)、(0.97±0.98)和(0.20±0.13)g/100 g,Caproiciproducens、Syntrophaceticus、Syntrophomonas、Clostridium、Lactobacillus、Sedimentibacter等是窖泥中的优势细菌。原酒感官品质较好的窖池窖泥具有如下共性特征,pH为(6.17±1.57),酸度为(1.14±0.92)mmol NaOH/10 g,己酸己酯含量相对较高,丁酸含量相对较低,Caproiciproducens、Caloramatoraceae、Peptostreptococcales-Tissierellales丰度相对较高,Sporosarcina丰度相对较低。结果表明,窖泥的pH、酸度、电导率、钙离子含量、铁离子含量、速效氮磷钾含量、主要有机酸及己酸酯含量、优势细菌丰度可从不同角度反映窖泥生态状况,适宜作为宜宾浓香型白酒产区窖泥生态监测指标。
游玲, 简晓平, 范方勇, 杨智, 王涛. 宜宾浓香型白酒产区窖泥生态监测[J]. 生物技术通报, 2023, 39(7): 254-265.
YOU Ling, JIAN Xiao-ping, FAN Fang-yong, YANG Zhi, WANG Tao. Ecological Monitoring of Pit Mud in Yibin Strong-fragrance Baijiu-producing Region[J]. Biotechnology Bulletin, 2023, 39(7): 254-265.
企业Factory | 样品数量Number of samples | 产区Region | 窖池基本情况Information of the pit |
---|---|---|---|
G | 窖泥:15 对应原酒:15 Pit mud: 15 Corresponding baijiu: 15 | 宜宾 Yibin | 窖龄37年Continuous fermented for 37 years: G1134、G1136、G14717、G14817、G1156、G1165、G21339、G26、G234、G311、G328 窖龄22年Continuous fermented for 22 years: G2430、G21521、G21621、G21622 |
J | 窖泥:6 对应原酒:6 Pit mud: 6 Corresponding baijiu: 6 | 宜宾 Yibin | 窖龄8年Continuous fermented for 8 years: J115130、J214427、J49226、J410332、J81423、J82124 |
Y | 窖泥:3 对应原酒:3 Pit mud: 3 Corresponding baijiu: 3 | 宜宾 Yibin | 窖龄44年Continuous fermented for 44 years: Y114、Y16、Y18 |
T | 窖泥:2 对应原酒:2 Pit mud: 2 Corresponding baijiu: 2 | 宜宾 Yibin | 窖龄37年Continuous fermented for 37 years: T1985 窖龄5年Continuous fermented for 5 years:T2017 |
L | 窖泥:1 对应原酒:1 Pit mud: 1 Corresponding baijiu: 1 | 宜宾 Yibin | 窖龄5年,机械化Continuous fermented for 5 year, and mechanization: L56 |
C | 窖泥:5 对应原酒:5 Pit mud: 5 Corresponding baijiu: 5 | 成都 Chengdu | 窖龄11年Continuous fermented for 5 years: C1、C2、C3、C4 and C5 |
表1 样品来源及基本信息
Table 1 Source and information of samples
企业Factory | 样品数量Number of samples | 产区Region | 窖池基本情况Information of the pit |
---|---|---|---|
G | 窖泥:15 对应原酒:15 Pit mud: 15 Corresponding baijiu: 15 | 宜宾 Yibin | 窖龄37年Continuous fermented for 37 years: G1134、G1136、G14717、G14817、G1156、G1165、G21339、G26、G234、G311、G328 窖龄22年Continuous fermented for 22 years: G2430、G21521、G21621、G21622 |
J | 窖泥:6 对应原酒:6 Pit mud: 6 Corresponding baijiu: 6 | 宜宾 Yibin | 窖龄8年Continuous fermented for 8 years: J115130、J214427、J49226、J410332、J81423、J82124 |
Y | 窖泥:3 对应原酒:3 Pit mud: 3 Corresponding baijiu: 3 | 宜宾 Yibin | 窖龄44年Continuous fermented for 44 years: Y114、Y16、Y18 |
T | 窖泥:2 对应原酒:2 Pit mud: 2 Corresponding baijiu: 2 | 宜宾 Yibin | 窖龄37年Continuous fermented for 37 years: T1985 窖龄5年Continuous fermented for 5 years:T2017 |
L | 窖泥:1 对应原酒:1 Pit mud: 1 Corresponding baijiu: 1 | 宜宾 Yibin | 窖龄5年,机械化Continuous fermented for 5 year, and mechanization: L56 |
C | 窖泥:5 对应原酒:5 Pit mud: 5 Corresponding baijiu: 5 | 成都 Chengdu | 窖龄11年Continuous fermented for 5 years: C1、C2、C3、C4 and C5 |
图1 对应窖池原酒感官评分 图中不同小写字母表示在P<0.05水平差异显著,下同
Fig. 1 Sensory evaluation of Baijiu produced in the corresponding pit Different lower letters indicate significant differences at 0.05 level. The same below
窖泥分类 Levels of pid mud | 钙离子Ca2+ /(mg·kg-1) | 铁离子Fe3+/(mg·kg-1) | 速效氮Available N /(mg·kg-1) | 速效磷Available P /(mg·kg-1) | 速效钾Available K /(mg·kg-1) | pH | 酸度 TA/(mmolNaOH·10 g-1) | 电导率Conductivity /(μs·cm -1) |
---|---|---|---|---|---|---|---|---|
一类Level 1 | 21.2±7.5 | 18.5±7.2 | 79.7±9.6 | 119±20 | 228±36 | 6.17±1.57 | 1.14±0.92 | 945±517 |
二类Level 2 | 17.7±12.3 | 16.3±15.9 | 88.8±48.1 | 126±71 | 249±136 | 4.84±2.03 | 1.68±1.50 | 643±292 |
三类Level 3 | 52.5±98.7 | 28.5±32.2 | 100.0±47.8 | 139±66 | 280±136 | 4.95±1.50 | 2.58±3.10 | 759±367 |
四类Level 4 | 16.4±10.7 | 10.7±11.7 | 83.4±42.1 | 118±61 | 242±129 | 4.03±0.68 | 3.10±1.66 | 859±204 |
均值Average | 31.0±61.7 | 20.3±22.8 | 91.1±43.0 | 128±61 | 257±123 | 4.92±1.66 | 2.18±2.24 | 758±342 |
表2 不同窖泥理化指标比较
Table 2 Comparison of physicochemical indexes of different pit muds
窖泥分类 Levels of pid mud | 钙离子Ca2+ /(mg·kg-1) | 铁离子Fe3+/(mg·kg-1) | 速效氮Available N /(mg·kg-1) | 速效磷Available P /(mg·kg-1) | 速效钾Available K /(mg·kg-1) | pH | 酸度 TA/(mmolNaOH·10 g-1) | 电导率Conductivity /(μs·cm -1) |
---|---|---|---|---|---|---|---|---|
一类Level 1 | 21.2±7.5 | 18.5±7.2 | 79.7±9.6 | 119±20 | 228±36 | 6.17±1.57 | 1.14±0.92 | 945±517 |
二类Level 2 | 17.7±12.3 | 16.3±15.9 | 88.8±48.1 | 126±71 | 249±136 | 4.84±2.03 | 1.68±1.50 | 643±292 |
三类Level 3 | 52.5±98.7 | 28.5±32.2 | 100.0±47.8 | 139±66 | 280±136 | 4.95±1.50 | 2.58±3.10 | 759±367 |
四类Level 4 | 16.4±10.7 | 10.7±11.7 | 83.4±42.1 | 118±61 | 242±129 | 4.03±0.68 | 3.10±1.66 | 859±204 |
均值Average | 31.0±61.7 | 20.3±22.8 | 91.1±43.0 | 128±61 | 257±123 | 4.92±1.66 | 2.18±2.24 | 758±342 |
窖泥分类 Level of pid mud | 己酸 Caproic acid | 乙酸 Acetic acid | 己酸乙酯 Ethyl caproate | 丙酸 Propionic acid | 己酸己酯 Hexyl caproate | 丁酸 Butyrate |
---|---|---|---|---|---|---|
一类Level 1 | 6.53±5.06 | 0.06±0.11 | 1.54±2.08 | 0.10±0.13 | 1.18±1.69 | 0.16±0.10 |
二类Level 2 | 5.73±3.30 | 0.04±0.03 | 1.08±0.90 | 0.04±0.03 | 1.25±1.02 | 0.21±0.14 |
三类Level 3 | 5.22±2.98 | 0.02±0.03 | 0.73±0.84 | 0.02±0.01 | 0.46±0.55 | 0.17±0.16 |
四类Level 4 | 5.98±3.60 | 0.04±0.04 | 0.95±0.88 | 0.01±0.00 | 0.62±0.59 | 0.20±0.11 |
均值Average | 5.68±3.32 | 0.04±0.05 | 0.99±1.05 | 0.03±0.04 | 0.85±0.95 | 0.19±0.13 |
表3 不同窖泥主要有机酸及己酸酯含量
Table 3 Contents of main organic acids and hexanoate in the different pit mud
窖泥分类 Level of pid mud | 己酸 Caproic acid | 乙酸 Acetic acid | 己酸乙酯 Ethyl caproate | 丙酸 Propionic acid | 己酸己酯 Hexyl caproate | 丁酸 Butyrate |
---|---|---|---|---|---|---|
一类Level 1 | 6.53±5.06 | 0.06±0.11 | 1.54±2.08 | 0.10±0.13 | 1.18±1.69 | 0.16±0.10 |
二类Level 2 | 5.73±3.30 | 0.04±0.03 | 1.08±0.90 | 0.04±0.03 | 1.25±1.02 | 0.21±0.14 |
三类Level 3 | 5.22±2.98 | 0.02±0.03 | 0.73±0.84 | 0.02±0.01 | 0.46±0.55 | 0.17±0.16 |
四类Level 4 | 5.98±3.60 | 0.04±0.04 | 0.95±0.88 | 0.01±0.00 | 0.62±0.59 | 0.20±0.11 |
均值Average | 5.68±3.32 | 0.04±0.05 | 0.99±1.05 | 0.03±0.04 | 0.85±0.95 | 0.19±0.13 |
图10 窖泥优势属细菌对原酒风味及风味物质含量的影响
Fig. 10 Effects on the flavor and the content of flavor substance of baijiu by the dominant bacterial genera in the pit mud
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