直投式酒酒球菌SD-2a发酵剂对葡萄酒品质的影响  

Effect of direct vat set Oenococcus oeni SD-2a starter culture on quality of wine

作　　者：李莹莹[1] 苏静[1] 杨世玲[1] 张宇[1] 李华[1] LI Yingying SU Jing YANG Shiling ZHANG Yu LI Hua(College of Enology, Northwest A＆F University ,Yangling , Shaan：ci 712100 ,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2016年第12期192-200,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家自然科学基金项目(31471708)

摘　　要：【目的】研究直投式酒酒球菌SD-2a发酵剂进行苹果酸-乳酸发酵(MLF)对葡萄酒品质的影响,并与商业MLF发酵剂VinifloraOenos进行比较。【方法】将4℃保存的SD-2a和VinifloraOenos发酵剂置于室温30min后,均以10mg/L的接种量直接投入到赤霞珠干红葡萄酒中,于20℃进行MLF,发酵结束后立即加入60mg/L SO2终止发酵,将发酵后的葡萄酒分别标记为MLF-1和MLF-2,以发酵前的赤霞珠干红葡萄酒为对照(CK),每处理重复3次。然后采用高效液相色谱法(HPLC)和气质联用法(GC-MS)分别测定CK、MLF-1及MLF-2中的花色苷和挥发性成分,并进行感官分析。【结果】与CK相比,采用SD-2a和VinifloraOenos发酵剂进行MLF都能显著提高葡萄酒的品质。MLF-1发酵时间为24d,MLF-2发酵时间为20d;CK、MLF-1、MLF-2总花色苷质量浓度分别为78.51,49.60,55.60mg/L,挥发性物质质量浓度分别为12.30,15.84,15.58mg/L,感官品评得分分别为68.7,74.6,74.9。【结论】直投式酒酒球菌SD-2a发酵剂的MLF性能良好,具有开发商业乳酸菌发酵剂的巨大潜力。【Objective】This study investigated the effect of malo-lactic fermentation（MLF）conducted by direct vat set（DVS）Oenococcus oeni SD-2astarter culture on the quality of red wine and compared with commercial MLF starter culture（Viniflora^（R）Oenos）.【Method】Both the SD-2aand VinifloraOenos starter culture,which were preserved at 4℃ before being placed in room temperature for half an hour,were inoculated directly to the Cabernet Sauvignon dry red wine with the inoculum size of 10mg/L to conduct the MLF at 20 ℃.Then,60mg/L SO2 was added to stop fermentation,and the wines were remarked as MLF-1and MLF-2,respectively.Each treatment had three parallel repeats and the untreated Cabernet Sauvignon dry red wine was used as control.High performance liquid chromatography（HPLC）and Gas Chromatography-Mass Spectrometer（GC-MS）were applied to determine the levels of anthocyanins and volatile components,while sensory analysis was used to identify the quality.【Result】Compared with CK,using Oenococcus oeni SD-2aand Viniflora^（R）Oenos to conduct MLF significantly improved the quality of wine.MLF-1was conducted for 24 days and MLF-2was conducted for 20 days.The mass concentrations of total anthocyanin in CK,MLF-1and MLF-2were 78.51,49.60 and 55.60mg/L,the mass concentrations of vol-atile components were 12.30,15.84 and 15.58mg/L,and the results of those in sensory tasting were 68.7,74.6,and 74.9,respectively.【Conclusion】The performance of DVS Oenococcus oeni SD-2astarter culture was good and has huge potential for the development of commercial lactic acid bacteria starter.

关 键 词：直投式酒酒球菌SD-2a发酵剂 苹果酸-乳酸发酵 葡萄酒品质 

分 类 号：S663.1[农业科学—果树学]