食品与发酵工业2017，Vol.43Issue(7)：157-162,6.DOI:10.13995/j.cnki.11-1802/ts.013802
3种酒类酒球菌发酵性能研究及其对樱桃酒品质的影响
Comparison of fermentative performances of three Oenococcus oeni strains and their influences on the quality of cherry wines
摘要
Abstract
Malolactic fermentation (MLF) is vital for cherry wine production,since it can reduce the wine's acidity,improve the mouth feel,enhance the biological stability and improve the wine' s flavor complexity.In the present study,three commercial Oenococcus oeni strains were used as candidates to compare their evolutions during MLF and their influences on the compositional profile,volatile profile and biogenic amine contents of cherry wines.Obtained results demonstrated that all the MLF processes involving the three O.oeni strains were finished within 20 days,and no significant differences or only slight differences were observed in the basic composition and biogenic amine levels among these cherry wines.Moreover,Lalvin VP41 was found to significantly boost the production of several volatile compounds in cherry wines derived from this strain,such as 2-phenylethanol,ethyl butyrate,3-methylbutyl acetate and α-terpineol,and therefore reinforced the wine' s fruity and floral characters.Based on above findings,LalvinVP41 was selected as the most suitable O.oeni strain for the production of cherry wines.关键词
酒类酒球菌/樱桃酒/挥发性组分/生物胺Key words
Oenococcus oeni/cherry wine/volatile compounds/biogenic amine引用本文复制引用
车长远,董雪,张沁芳,王舒,胡潇,李杰,董庆苓,孙舒扬,赵玉平..3种酒类酒球菌发酵性能研究及其对樱桃酒品质的影响[J].食品与发酵工业,2017,43(7):157-162,6.基金项目
国家自然科学基金(31501577) （31501577）
