葡萄酒苹果酸-乳酸发酵接种时间选择的研究  

CHOICE OF INOCULATION STAGE FOR MALOLACTIC FERMENTATION IN WINE

作　　者：王华[1] 张春晖[1] 李华[1] 

机构地区：[1]西北农业大学葡萄酒学院,杨凌712100

出　　处：《微生物学通报》2000年第1期12-15,共4页Microbiology China

基　　金：陕西省科技计划项目!95K02-G8-02

摘　　要：分别在佳利酿葡萄汁酒精发酵前期（第Ⅰ阶段）、中后期（第Ⅲ阶段）和结束时（第Ⅲ阶段）接种酒明串珠菌（Ｌｅｕｃｏｎｏｓｔｏｃ ｏｅｎｏｓ）３１ＤＨ，进行苹果酸－乳酸发酵（ＭＬＦ）接种时间选择的研究，结果表明；不同阶段接种经ＭＬＦ后总酸降幅均为２．６ｇ／Ｌ；挥发酸含量上升且第Ⅰ阶段＞第Ⅱ阶段＞第Ⅲ阶段；挥发酯以第Ⅱ阶段含量最高，为０.３７ｇ／Ｌ，同其他两阶段含量相比较，差异显著（ａ＝０．０５）；接种时间影响着接种后菌群成活率和迟滞期的长短；接种酒明串珠菌３１ＤＨ进行 ＭＬＦ应以第ⅢＳ阶段为宜。根据ＭＬＦ对酒质的影响，本研究认为，可以把ＭＬＦ后酒中挥发酸的含量作为选择接种时间的重要依据。Leuconostoc oenos 31DH was inoculated in winegrape Carignane must undergone alcohal fermentation (AF) at three different stages, which were stage I (begining of AF), stageⅡ(middle AF) and stage Ⅲ (end of AF). The results indicated that in different three stages, the total acid reduction were all 2.6g/L, but the content of volatile acidity was stage I > Ⅱ >Ⅲ > after malolactic fermentation (MLF). In stage Ⅱ the volatile ester content was highest (0.379 / L) than that of stage Ⅰ and Ⅲ. The inoculation stages also affected Leuc. oenos 31DH lag phase and survival rate after inoculation, Leue. oenos 31DH should be inoculated in stage Ⅲ for MLF. In this study, we could regard the increment of volatile acidity in wine after MLF as the main criterion for choosing inocultion stage.

关 键 词：酒明串珠菌 苹果酸-乳酸发酵 接种时间 葡萄酒 

分 类 号：TS201.3[轻工技术与工程—食品科学]