摘要
为探究不同酿酒条件对本土酒酒球菌合成组胺的影响,以灭菌的‘赤霞珠’葡萄汁为原料,采用酒酒球菌同时接种和顺序接种方式,调查不同酿造条件(初始pH、温度以及SO_(2)添加量)对本土酒酒球菌组胺合成的影响。结果表明,葡萄酒的酒精发酵(AF)和苹果酸-乳酸发酵(MLF)过程均有组胺生成;本土菌株GF-2和QL-9在同时接种和顺序接种的MLF过程中,各初始pH发酵条件下产生的组胺含量均低于商业菌株VP41;各菌株在20℃进行MLF时,酒样中组胺含量均显著低于25℃处理组。在同时接种模式下,SO_(2)添加量为50 mg·L^(-1)时,本土菌株GF-2和QL-9发酵酒样中的组胺含量最低。该研究结果可为确定本土酒酒球菌的适宜酿酒条件提供技术支持。
In order to explore the effects of different winemaking conditions on histamine synthesis by native Oenococcus oeni,sterilized'Cabernet Sauvignon'grape juice was used as raw material,the effects of different brewing conditions(initial pH,temperature and SO_(2) dosage)on histamine synthesis of native Oenococcus oeni were investigated by simultaneous and sequential inoculation of O.oeni.The results showed that histamine was produced during both alcoholic and malolactic fermentation.The histamine content generated by local strains GF-2 and QL-9 during simultaneous and sequential inoculation of MLF was lower than that of commercial strain VP41 under different initial pH value.When all strains were employed to MLF at 20℃,the histamine content in the wine samples was significantly lower than that at 25℃.The lowest level of histamine was found in the wine sample fermented using simultaneous inoculation of S.cerevisiae and O.oeni GF-2 or QL-9 with the addition of 50 mg·L^(-1) SO_(2).This result can provide technical support for the determination of suitable winemaking conditions for native O.Oeni.
作者
张健
方艳
李俊娥
贺子恺
陈彦雄
ZHANG Jian;FANG Yan;LI Jun'e;HE Zikai;CHEN Yanxiong(Gansu Qilian Winery Co.,Ltd.,Gaotai 734304,China;College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
出处
《中外葡萄与葡萄酒》
北大核心
2024年第3期75-82,共8页
Sino-Overseas Grapevine & Wine
基金
甘肃省自然科学基金项目(20JR10RA527)
甘肃农业大学校列项目(GSAU-ZL-2018-8)
甘肃省葡萄酒产业发展基金项目(20180820-08,20180820-07,GCJ-2019-125-1)。
关键词
酿造条件
酒酒球菌
葡萄酒
苹果酸-乳酸发酵
组胺
winemaking condition
Oenococcus oeni
wine
malolactic fermentation
histamine
