Correlation Baijiu Analysis of Physicochemical Factors, Microbial Communities and Flavor Compounds during the Piling Process of Furou-type Baijiu

In order to explore the correlations among physicochemical factors, microbial communities and flavor substances during the fermentation process of Furou-type Baijiu, high-throughput sequencing technology using Illumina MiSeq and HS-SPME-GC-MS technique were employed to analyze the changes in microbial communities and flavor substances during the liquor fermentation process. Redundancy analysis (RDA) was combined with the use of Spearman correlation coefficient to reveal the correlations among the three. The results showed that the relative abundance of Weissella gradually decreased, while that of Acetobacter gradually increased. The dominant fungal genus changed from unclassifided-o-Eurotiales to Pichia. During the fermentation stage 0-20 h, the microbial community structure was greatly influenced by acidity and starch, while at 30 h and 40 h, it was greatly affected by temperature, moisture, reducing sugar, and pH; alcohols and esters were influenced by the microbial community structure. This study provides a theoretical basis for the production of Furou-type Baijiu.