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

HOU Qiangchuan; ZHANG Tian; WANG Junlin; PENG Dong; GUO Li; GUO Zhuang

doi:10.12187/2025.05.002

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).