Metabolic Mechanism Analysis of Luzhou-flavor distiller’s grains during long fermentation period

The long fermentation period is an important process used to improve the basic quality of Luzhou-flavor Baijiu. The longer fermentation period, the more aroma components would be produced in the fermented distiller’s grains. However, the metabolic mechanism of fermented distiller’s grains microorganisms was unclear and lacked relevant research reports, because the metabolic activity of microorganisms in the fermented distiller’s grains has always been in dynamic changes. Therefore, this study focuses on the fermented distiller’s grains from the long fermentation period of Luzhou-flavor Baijiu as the research object.较长发酵周期是提升浓香型白酒（Luzhou-flavor Baijiu）基础品质的关键工艺环节。发酵周期越长，酒醅（distiller’s grains）中生成的香气组分便越丰富。但由于发酵酒醅中微生物的代谢活性始终处于动态变化状态，其微生物代谢机制尚未阐明，相关研究报道亦较为匮乏。因此，本研究以浓香型白酒长发酵周期的发酵酒醅为研究对象。