食品与发酵工业2024，Vol.50Issue(14)：78-87,10.DOI:10.13995/j.cnki.11-1802/ts.039204
酒酒球菌和植物乳杆菌接种时序对苹果酸-乳酸发酵的影响
Effect of Oenococcus oeni and Lactiplantibacillus plantarum inoculation sequence on malolactic fermentation
摘要
Abstract
With deeper insights into the enology characteristics of Oenococcus oeni and Lactiplantibacillus plantarum,the co-inocula-tion 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 simultane-ous 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,and α-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 effi-ciency and improve wine aroma quality.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Key words
malolactic fermentation/Lactiplantibacillus plantarum/Oenococcus oeni/co-inoculation/wine aroma引用本文复制引用
刘辉,张嘉璇,张碧颖,李进,周鹏辉,管雪强,石侃,刘树文..酒酒球菌和植物乳杆菌接种时序对苹果酸-乳酸发酵的影响[J].食品与发酵工业,2024,50(14):78-87,10.基金项目
山东省重点研发计划(重大科技创新工程)(2022CXGC010605) （重大科技创新工程）
国家自然科学基金(32072206) （32072206）
宁夏回族自治区重点研发计划课题(2022BBF02015-2) （2022BBF02015-2）
