In this study, the physicochemical properties, metabolites, sensory characteristics, and microbiota of black glutinous rice wine (BGRW) during traditional fermentation (TF) and inoculated fermentation (IF) were investigated, and their correlation relationships were revealed. Results indicated that IF promoted total sugar utilization and ethanol and esters synthesis in BGRW. Altogether 67 reliable metabolites were identified, 36 of which were labeled components, primarily esters (OAV > 1). Meanwhile, the concentrations of ethanol, esters, and total flavor on the 11th day of IF were close to those on the 22nd day of TF. Combined with the sensory description indicated that the IF could improve the quality of BGRW. Besides, TF contains vast unfavorable microorganisms, such as Chaetomium, Penicillium, Stachybotrys, and Trichocladium. Therefore, IF can accelerate the fermentation and enhance the flavor of BGRW, and inhibit the growth of pathogenic and spoilage organisms. Finally, Pearson's correlation analysis demonstrated that Saccharomyces, Rhizopus, Lactobacillus, Aspergillus, and Bacillus were the pivotal functional microorganisms in BGRW. The study provided scientific and effective basis for improving the quality, shortening the fermentation cycle, and controlling pathogenic and spoilage organisms of BGRW.

本研究对黑糯米酒 (BGRW) 在传统发酵 (TF) 和接种发酵 (IF) 过程中的理化特性、代谢产物、感官特性和微生物群进行了研究，并揭示了它们之间的相关关系。结果表明，IF 促进了 BGRW 的总糖利用以及乙醇和酯类的合成。总共鉴定出 67 种可靠的代谢物，其中 36 种是标记成分，主要是酯类 (OAV > 1)。同时，IF第11天的乙醇、酯类和总香精浓度与TF第22天接近。结合感官描述表明，IF可以提高BGRW的质量。此外，TF中含有大量的不利微生物，如毛壳菌、青霉菌等。、Stachybotrys和Trichocladium。因此，IF可以加速BGRW的发酵和增强风味，抑制致病菌和腐败菌的生长。最后，Pearson 的相关性分析表明，酵母菌、根霉菌、乳杆菌、曲霉菌和芽孢杆菌是 BGRW 中的关键功能微生物。该研究为提高BGRW品质、缩短发酵周期、控制病原菌和腐败菌提供了科学有效的依据。