Study On The Microbial Diversity Of Guizhou Xianghe Glutinous Wine Fermentation And Its Antioxidant Activit

Kam Sweet Rice is a rare and high-quality glutinous rice peculiar to the minority nationalities in the southeast of Guizhou Province.This paper mainly studied the use of Kam Sweet Rice as raw material,combined with the traditional Kam Sweet Rice wine brewing process,screening the most potential Kam Sweet Rice varieties.Starch content,fat content,water content,protein content,total amino acids,mineral elements,volatile flavor components and other basic physical and chemical indexes,flavonoids,total polyphenols and total antioxidant capacity of raw materials were studied.The results show that: In combination with the correlation of physical and chemical indexes with wine yield,wine quality and finished wine flavor and the evaluation of functional active ingredient content,principal component analysis showed that honghe(H)had the highest comprehensive score,and compared with other 5 kinds of Kam Sweet Rice,Its starch(83.39±4.30 g/100g)content is high,fat(0.63±0.03 g/100g)and water(12.92±0.37 g/100g)content is low,and it contains appropriate protein content,amino acids and mineral elements are also rich.In addition,2-acetyl-1-pyrroline(2-AP),the most important characteristic component of fragrant rice,and a certain amount of functional active components flavonoids(0.0038±0.0003 mg/m L)and polyphenols(0.0381±0.0005 mg/m L)were detected.It also showed good antioxidant capacity(0.3634±0.0034 μmol/g),which showed good brewing potential and provided strong data support for its use as a suitable brewing material.Honghe(H)was used as brewing material,and the water content,liquefaction capacity,saccharification capacity,wine yield and volatile flavor components of two xiaoqu A and Xiaoqu G were compared and analyzed.The results showed that Xiaoqu G was more suitable for brewing Kam Sweet Rice wine.In addition,xiaoqu G was used as saccharification starter and high-throughput sequencing technology was used to analyze the diversity of microbial communities in fermented grains during fermentation.The results showed that 42 phyla and 556 genera of bacteria were identified,and 12 phyla and 108 genera of fungi were identified.Firmicutes(55.48～73.46%)and Proteobacteria(16.55～29.47%)were the dominant bacteria in fermented grains.Bacillus(13.45～35.02%),Weiss(6.85～31.65%)and Pseudomonas(1.53～21.03%)were the dominant bacteria.Ascomycota(95.41～97.30%)was the dominant flora at the level of fungi,while Aspergillus(68.01～93.50%)was the first absolute flora in the whole fermentation process.The order of influence of bacterial level environmental factors on microorganisms was alcohol degree > p H value > reducing sugar,while the order of influence of fungal level environmental factors on microorganisms was reducing sugar > p H value > alcohol degree.Fragrant rice yellow wine combines extraction and distillation wine brewing process at the same time,relative to stimulus and nutrition wine ordinary wine has certain advantages,but if there is also a wine was low,the residual sugar is too high,without sterilization grain fragrant delicious wine,microbes may continue to grow in the wine,gas,acid production,a bottle,dyed bacteria swells,Fried risk,thus affecting the wine,Bring bad consumption experience,serious may also cause adverse effects on consumers’ health.The experiment explored,carried on the low temperature pasteurization to kill the possible pathogenic bacteria and most of the bacteria,so as to ensure the quality of the wine and prevent potential harm.At the same time,however,heat may affect the flavor,nutritional and antioxidant activity of the wine.Gas chromatography-ion chromatography(GC-IMS)was used to analyze the volatile flavor components of TXHJ,XHJ,CXHJ and BJ after pasteurization.The results showed that there was little difference between TXHJ and XHJ in volatile flavor components,and the physical and chemical indexes of TXHJ and XHJ were similar.In terms of antioxidant capacity,the free radical scavenging capacity of TXHJ wine sample was82.01±2.98%,hydroxyl radical scavenging capacity was 98.54±0.06%,DPPH free radical scavenging capacity was 96.09±1.13% when adding 1.8 m LABTS.The total antioxidant capacity of 1 m L wine sample was 0.244±0.002 μmol/m L.The results showed that pasteurization could control the wine quality and retain the antioxidant property of wine body.