隆中对酒业不同颜色高温大曲风味品质和细菌多样性研究

侯强川; 张田; 王俊麟; 彭东; 郭力; 郭壮

doi:10.12187/2025.05.002

October 2025

Article Contents

HOU Qiangchuan, ZHANG Tian, WANG Junlin, et al. Study on the flavor quality and bacterial diversity of high-temperature Daqu with different colors produced by Longzhongdui winery[J]. Journal of Light Industry, 2025, 40(5): 11-19. doi: 10.12187/2025.05.002

Citation: HOU Qiangchuan, ZHANG Tian, WANG Junlin, et al. Study on the flavor quality and bacterial diversity of high-temperature Daqu with different colors produced by Longzhongdui winery[J]. Journal of Light Industry, 2025, 40(5): 11-19. doi: 10.12187/2025.05.002 shu

Study on the flavor quality and bacterial diversity of high-temperature Daqu with different colors produced by Longzhongdui winery

HOU Qiangchuan ^1,2,3 ,
ZHANG Tian ^1,2,3 ,
WANG Junlin ³ ,
PENG Dong ³ ,
GUO Li ³ ,
GUO Zhuang ^1,2,3,,

1. Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China;
2. Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang 441053, China;
3. Xiangyang Jianxiangxing Baijiu Solid-state Brewing Enterprise-University Joint Innovation Center, Xiangyang 441053, China

Corresponding author: GUO Zhuang, guozhuang1984@163.com
Received Date: 2024-11-08
Accepted Date: 2025-03-11

Abstract

Electronic sensing technology and MiSeq high-throughput sequencing technology were used to study the flavor quality and bacterial diversity of black high-temperature Daqu (black-HTD), white high-temperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui winery. The results showed that in terms of flavor, white-HTD had relatively high contents of aromatic compounds, alkanes, and lipids, black-HTD had relatively high contents of sulfur compounds, alcohols, aldehydes, and ketones, and the contents of aroma components in yellow-HTD were between those of black-HTD and white-HTD. In terms of taste, black-HTD had relatively unique taste characteristics and was significantly better than white-HTD and yellow-HTD in terms of acidity, bitterness, astringency, richness (umami aftertaste), aftertaste A (astringent aftertaste), and aftertaste B (bitter aftertaste) (P< 0.05). In terms of microbial composition, there were no significant differences in bacterial diversity. However, the bacterial richness in white-HTD was significantly higher than that in black-HTD (P< 0.05). The dominant bacterial genera in the three types of high-temperature Daqu mainly included Saccharopolyspora (28.95%), Thermoactinomyces (21.07%), Kroppenstedtia (10.06%), and Bacillus (8.94%). There was a significant correlation between the microbial community structure and flavor quality of the three types of high-temperature Daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P< 0.05). Thermoactinomyces and Weissella showed significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0.05).
- high-temperature Daqu,
- flavor quality,
- bacterial diversity,
- electronic sensing technology,
- MiSeq high-throughput sequencing
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Study on the flavor quality and bacterial diversity of high-temperature Daqu with different colors produced by Longzhongdui winery

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