在啤酒发酵过程中，麦汁的好坏会直接影响啤酒的品质。为了探究不同的糖化工艺对发酵后酒品质的影响，运用代谢组学的方法，分析了不同糖化条件对麦汁成分造成的差异，从代谢水平上解释了啤酒发酵过程中不同糖化工艺产生的麦汁对酿酒酵母代谢途径的影响。通过对质谱检测后所得的数据经过进行主成分分析和偏最小二乘判别分析，确定了不同糖化工艺产生的麦汁会影响酿酒酵母的氨基酸代谢、有机酸代谢以及脂质和脂肪酸代谢等代谢途径；主要涉及精氨酸的生物合成，苯丙氨酸、酪氨酸和色氨酸生物合成，缬氨酸、亮氨酸和异亮氨酸生物合成，甘氨酸、丝氨酸和苏氨酸代谢，D-氨基酸的代谢，赖氨酸降解，以及脂肪酸生物合成等途径，这些途径对啤酒风味有较大影响，研究结果为啤酒中风味物质的调控提供了一定的理论指导。

The quality of wort used in beer fermentation directly influences beer quality. A metabolomics approach was adopted to investigate how different saccharification processes affect fermented beer quality. By analyzing the differences in wort composition under different saccharification conditions, the impact of wort from these processes on the metabolic pathways of Saccharomyces cerevisiae was elucidated. Principal component analysis and partial least squares discriminant analysis of the data from mass spectrometry revealed that wort from different saccharification processes affected the metabolism of amino acids, organic acids, lipids, and fatty acids in S. cerevisiae. This mainly involves arginine biosynthesis; biosynthesis of phenylalanine, tyrosine, and tryptophan; biosynthesis of valine, leucine, and isoleucine; metabolism of glycine, serine, and threonine; D-amino acid metabolism; lysine degradation; and fatty acid biosynthesis. These pathways significantly influence beer flavor, offering theoretical insights for regulating flavor compounds in beer.

国家自然科学基金项目（31601458）