基于多组学技术的黑糯米酒风味品质形成机理研究

黑糯米酒是以黑糯米为原料，经细菌、真菌等微生物共同作用酿造而成的发酵酒，被誉为“液体蛋糕”。黑糯米酒传统生产利用生态富集微生物制曲酿酒，酒体甘甜醇和、酒香浓郁。为缩短生产周期和提高酒度，采用纯种曲发酵，但酒体风味不丰满，品质单一。研究拟对传统黑糯米酒进行风味品质评价，确定优良酒曲，并通过高通量测序技术剖析其微生物多样性；基于代谢组学技术跟踪黑糯米酒酿造典型阶段风味品质（有机酸、氨基酸以及挥发性风味物质）动态变化；通过宏基因组学技术分析黑糯米酒酿造典型阶段中微生物群落的动态变化以及演替规律，集成多组学技术，运用SIMCA、R以及Cytoscape软件分析发掘其功能菌株，进一步剖析黑糯米酒风味形成的主要生化途径，构建功能基因、特征风味化合物、核心功能微生物的关联图谱，诠释其风味形成机理，为改善黑糯酒风味品质提供科学依据。

Black glutinous rice wine, made from black glutinous rice, is fermented by bacteria and fungi and regarded as "liquid cake". The traditional black glutinous rice wine is sweet and alcoholic with rich bouquet. Fermentation technology with pure-cultured starters is adopted to shorten the fermentation time and increase alcohol output rate. However, this approach usually results in subtle flavor and single quality. In this study, the best starter will be screened on the basis of the flavor in traditional black glutinous rice wine, and the microbial diversity will be analyzed by high-throughput sequencing technology. The flavor including organic acids, amino acids and volatile flavor will be traced by metabonomics druing fermentation stage. The dynamic change and succession of microbial community will be compared by metagenomics. Finally, multi-Omics integrated with SIMCA, R and Cytoscape software will be used to identify functional strains and analyze the main biochemical pathway for the formation of black glutinous rice wine flavor. The association mapping of functional genes, characteristic flavor compounds and core functional microorganisms will be established and the flavor formation mechanism will be interpreted, which can provide scientific basis for improving the flavor quality of black glutinous wine.