中文摘要：

为阐明窖泥微生物与白酒风味的关系,采用气相色谱技术（GC）对浓香型白酒基酒样品的挥发性组分进行分析,共检出77种挥发性成分,包括酯类29种,醇类16种,酸类12种,酮类3种,其他化合物8种。采用主成分分析法（PCA）对酒样挥发性组分数据进行分析,结果表明,12种酒样共分成3类,分别为以己酸乙酯为主的老窖池下层糟蒸馏所得基酒、以乳酸乙酯为主的新窖池下层糟蒸馏所得基酒、以乙酸乙酯和乙缩醛为主的新老窖池上、中层糟蒸馏所得基酒。并通过高通量来反应窖泥的微生物群落结构,结果显示,Bacillus新窖池窖泥的第一优势菌群,Clostridium IV是老窖池窖泥最主要的优势菌,并且窖泥微生物群落与白酒挥发性组分有一点的相关性。

英文摘要：

In this paper, in order to elucidate the relationship of microbes in pit mud and volatile components in Luzhou-flavor Chinese liquor, the flavor substances were identified by GC. Results that there were 77 volatile components, including 29 esters, 16 alcohols, 12 acids, 3 ketone and 8 kinds of other compounds. Based on principal component analysis（PCA）, 12 kinds of liquor sample were divided into 3 groups, distilled liquor from the lower distilled grains in aged pit celler mainly composed of ethyl caproate, distilled liquor from the lower distilled grains in new pit celler mainly composed of ethyl lactate, distilled form middle and up distilled grains both in aged and new pit cellers composed of ethyl acetate and acetal. And through high-throughput sequencing method to reflect the microbial community structure in pit mud, the results showed that Bacillus were dominant in new pit mud cellar, and Clostridium IV weredominant in aged pit mud celler. Furthermore, the community structure of microbes in pit mud and the liquor volatile component is correlation.