摘要
从新疆北麓产区的赤霞珠葡萄酒中筛选出3株乳酸菌,经16S rDNA鉴定,分别为酒酒球菌JN1(Oenococcus oeni)、植物乳杆菌ZN3(Lactobacillus plantarum)和干酪乳杆菌GN9(Lactobacillus casei)。以酒酒球菌JN1、植物乳杆菌ZN3、干酪乳杆菌GN9和商业菌株S1开启赤霞珠葡萄酒苹果酸-乳酸发酵(malolactic fermentation,MLF),并采用高效液相色谱技术和顶空固相微萃取结合气相色谱质谱联用(headspace solid-phase microextraction/gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术检测葡萄酒的理化指标和香气物质,考察乳酸菌对赤霞珠葡萄酒品质的影响。结果表明,乳酸菌的MLF能力大小为:ZN3>S1>JN1>GN9,除GN9外,其他菌株参与发酵后均使香气物质的种类和含量有所增加。GN9酒样的特征性香气物质为丁内酯,JN1酒样的特征性香气物质为3-甲基丁酸、(E)-3-己烯-1-醇、异戊醇和正己醇,ZN3酒样的特征性香气物质为癸醛、乙醛、正辛醇和3-甲基丁酸乙酯。相比商业菌株S1,3株乳酸菌为葡萄酒赋予了独特的风味,其中植物乳杆菌ZN3具有最强的MLF能力,能显著增加香气物质的种类和含量,赋予葡萄酒果香味、玫瑰味、脂肪味、咖啡香味和茴香味,在关键性香气分析和感官分析中均具有最优评价,具有进一步开发成商业发酵剂的潜力。
Oenococcus oeni JN1,Lactobacillus plantarum ZN3 and Lactobacillus casei GN9 were screened out from Cabernet Sauvignon wines in the northern region of Xinjiang and identified according to the sequence identity of their 16S rDNA.This research started malolactic fermentation(MLF)of Cabernet Sauvignon with O.oeni JN1,L.plantarum ZN3,L.casei GN9 and commercial strain S1,meanwhile,high-performance liquid chromatography and headspace solid-phase microextraction combined gas chromatograph-mass spectrometry were adopted to examine physicochemical indexes,aroma substance of the wine and the effects of lactic acid bacteria fermentation on the quality of Cabernet Sauvignon were observed.The results showed that MLF capabilities of lactic acid bacteria were ZN3>S1>JN1>GN9.Categories and content of aroma substances were increased in the samples fermented by each strain except GN9.Characteristic aroma substance of GN9 samples was butyrolactone;in JN1 samples,they were(E)-3-hexene-1-ol,isoamyl alcohol and hexanol;and for ZN3 samples,they were decanal,acetaldehyde,octanol and ethyl 3-methylbutyrat.Compared with commercial strain S1,three lactic acid bacteria empowered the unique flavor structure to the wine.Of which L.plantarum ZN3 was of maximal MLF capability and can greatly increase categories and content of aroma substance and can enable the wine with fruit flavor,rose flavor,fat flavor,coffee fragrance and anise flavor.It was of optimal assessment in key aroma analysis and sensory analysis and of further potential to be developed into commercial starter.
作者
张煜晨
张丹丹
林可
王斌
程卫东
史学伟
ZHANG Yuchen;ZHANG Dandan;LIN Ke;WANG Bin;CHENG Weidong;SHI Xuewei(Food College,Shihezi University,Shihezi 832000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第15期84-92,共9页
Food and Fermentation Industries
基金
国家自然科学基金(31560446)。
关键词
乳酸菌
赤霞珠葡萄酒
苹果酸-乳酸发酵
香气物质
感官评价
lactic acid bacteria
Cabernet Sauvignon wine
malolactic fermentation
aroma substances
sensory evaluation
