葡萄汁酵母和植物乳杆菌混合发酵对葡萄酒发酵的影响  

Effects of co-fermentation of Saccharomyces uvarum and Lactobacillus plantarum on wine brewing

作　　者：李凭[1] 李彤 高莹莹 张翠英[1] LI Ping;LI Tong;GAO Yingying;ZHANG Cuiying(Key Laboratory of Industrial Microbiology,Ministry of Education,Tianjin Industrial Microbiology Key Laboratory,College ofBiotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]工业微生物教育部重点实验室天津市工业微生物重点实验室天津科技大学生物工程学院,天津300457

出　　处：《食品与发酵工业》2019年第3期138-142,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31771969);天津市科委基金(17PTGCCX00190)

摘　　要：在酒精发酵不同时间接入植物乳杆菌,使葡萄汁酵母和植物乳杆菌混合发酵,平衡酒精发酵和苹果酸-乳酸发酵的作用。结果表明,于酒精发酵第1天接入植物乳杆菌,在发酵第15天,L-苹果酸含量即可由最初的5. 40 g/L降为1. 30 g/L左右,加快了发酵速率,缩短了发酵周期,且发酵后葡萄酒酸度和高级醇含量降低,酯含量明显提高,尤其是乳酸乙酯含量可以达到24. 313 mg/L,提高了葡萄酒的风味质量。This study aimed to explore the effects of inoculating Lactobacillus plantarum during alcoholic fermentation(AF)at different time to generate a co-fermentation of Saccharomyces uvarum and L.plantarum,to balance the effect of AF and malolactic fermentation(MLF)on wine.The results showed that L-malic acid metabolized from 5.04 g/L to 1.30 g/L on day 15 when L.plantarum was inoculated on the first day of AF,leading to increased fermentation rate and considerable reduction in overall fermentation duration.In addition,simultaneous inoculation not only reduced acidity and higher alcohol contents,but also improved the production of esters,especially when the ethyl lactate content increased to 24.313 mg/L,which improved the flavor quality of the wine.

关 键 词：葡萄汁酵母 植物乳杆菌 混合发酵 

分 类 号：TS262.6[轻工技术与工程—发酵工程]