摘要
随着对酒酒球菌和植物乳杆菌发酵性能的进一步认识,共接种策略在苹果酸-乳酸发酵(malolactic fermentation,MLF)中的探索也逐渐深入。该研究以赤霞珠、蛇龙珠葡萄酒为原料,使用本土酒酒球菌SD2a(OeSD2a)和植物乳杆菌XJ25(LpXJ25)进行共接种发酵,通过监测MLF过程中生物量及有机酸的动态变化,分析发酵结束后酒样的香气化合物组成与含量。结果表明,顺序接种能够显著提升苹果酸降解速率、丰富葡萄酒香气物质。各顺序接种发酵组最终的苹果酸降解量均高于同时接种组(蛇龙珠葡萄酒中最高98.21%,赤霞珠葡萄酒中最高99.24%),(0 h)OeSD2a+(24 h)LpXJ25的接种顺序在香气物质合成方面表现最优,发酵结束后获得了最高的香气化合物总量(蛇龙珠葡萄酒中为486.72 mg/L,赤霞珠葡萄酒中为504.24 mg/L),显著提升了壬酸乙酯、月桂酸乙酯、α-萜品醇等的含量,改善了酒样香气表现。因此,共发酵条件下选择适当的接种顺序对提高MLF效率和葡萄酒香气品质提升有着重要意义。
With deeper insights into the enology characteristics of Oenococcus oeni and Lactiplantibacillus plantarum,the co-inoculation strategy has been gradually explored in malolactic fermentation(MLF).Indigenous O.oeni SD2a(OeSD2a)and L.plantarum XJ25(LpXJ25)were used for Cabernet Sauvignon and Cabernet Gernischt wines in this study.The dynamic changes of biomass and organic acids during MLF were monitored,composition and content of aroma compounds were also determined after MLF.Results demonstrated that the utilization of sequential inoculation significantly enhanced the degradation efficiency of malic acid and enriched the wines’aroma.The final degradation of malic acid was observed to be higher in each sequential inoculation fermentation group compared to the simultaneous inoculation group(the highest was 98.21%in Cabernet Gernischt wine and 99.24%in Cabernet Sauvignon wine).The inoculation sequence of(0 h)OeSD2a+(24 h)LpXJ25 exhibited the most optimal performance in aroma compounds synthesis,resulting in the highest total aroma concentration after MLF(486.72 mg/L in Cabernet Gernischt wine,504.24 mg/L in Cabernet Sauvignon wine).The contents of ethyl nonanoate,ethyl laurate,andα-terpinenol were significantly increased,which improved the aroma performance of the wine samples.Therefore,the selection of the appropriate inoculation sequence is crucial in co-fermentation conditions to MLF enhance efficiency and improve wine aroma quality.
作者
刘辉
张嘉璇
张碧颖
李进
周鹏辉
管雪强
石侃
刘树文
LIU Hui;ZHANG Jiaxuan;ZHANG Biying;LI Jin;ZHOU Penghui;GUAN Xueqiang;SHI Kan;LIU Shuwen(College of Enology,Northwest A&F University,Yangling 712100,China;Shandong Academy of Grape,Jinan 250100,China;Shandong Technology Innovation Center for Wine Grape and Wine,Jinan 250100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;Nation Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture,Yangling 712100,China;Heyang Experimental and Demonstration Stations for Grape,Northwest A&F University,Weinan 715300,China;Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yongning 750104,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第14期78-87,共10页
Food and Fermentation Industries
基金
山东省重点研发计划(重大科技创新工程)(2022CXGC010605)
国家自然科学基金(32072206)
宁夏回族自治区重点研发计划课题(2022BBF02015-2)。
关键词
苹果酸-乳酸发酵
酒酒球菌
植物乳杆菌
共接种
葡萄酒香气
malolactic fermentation
Lactiplantibacillus plantarum
Oenococcus oeni
co-inoculation
wine aroma
