不同接种方式下小片球菌C30对‘赤霞珠’葡萄酒品质的影响  

Effects of different inoculation methods of Pediococcus parvulus C30 on quality of Cabernet Sauvignon wine

作　　者：浩楠 马腾臻 杨学山[1,2] 张波 韩舜愈[1,2,3] HAO Nan;MA Tengzhen;YANG Xueshan;ZHANG Bo;HAN Shunyu(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;Gansu Key Lab of Viticulture and Enology,Lanzhou 730070,China;China Wine Industry Technology Institute,Yinchuan 750021,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省葡萄与葡萄酒工程学重点实验室,甘肃兰州730070 [3]中国葡萄酒产业技术研究院,宁夏银川750021

出　　处：《食品与发酵工业》2021年第1期71-78,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2019YFD1002500);甘肃省科技厅重点研发项目(17YF1NA060);甘肃农业大学第三届“彤笙杯”大学生创新创业大赛培育项目(TS2019005)。

摘　　要：以甘肃河西走廊葡萄酒产区小片球菌C30为苹果酸乳酸发酵(malolactic fermentation,MLF)启动菌,比较以不同接种方式进行MLF后对葡萄酒品质的影响,探讨小片球菌C30用于MLF的可行性及其优势。将小片球菌C30在酒精发酵(alcohol fermentation,AF)的早、中、后期进行接种,以商品乳酸菌为对照进行酿造实验。在研究小片球菌C30的MLF动力学与酿造葡萄酒安全性的基础上,分析其对葡萄酒基本理化指标、香气成分和感官品质等的影响。结果表明,MLF后期接种小片球菌C30,完成发酵时间最短(27 d),酒样中多糖、生物胺等物质的含量和残糖、酒精度等理化指标符合国家标准,酒样的香气物质总含量显著高于商品菌株。小片球菌C30可完成MLF,且具有安全性,在AF后期接种进行MLF,性能优良,对提升赤霞珠葡萄酒品质有积极影响。Pediococcus parvulus C30 from Gansu Hexi Corridor was used as a malolactic fermentation starter for Cabernet Sauvignon wine,and the effect of malolactic fermentation on the wine quality by P.parvulus C30 of different inoculation methods were compared.P.parvulus C30 was inoculated at the early,middle and late period of the fermentation using commercial lactic acid bacteria as a control.The results showed that the shortest duration to complete the malolactic fermentation was 27 days when P.parvulus C30 was inoculated in the late period of the alcoholic fermentation.The contents of polysaccharides,biogenic amine,other substances,reducing sugar and alcohol degree met national standards.The total contents of aroma components in wine samples fermented with P.parvulus C30 were significantly higher compared to commercial strains.In conclusion,P.parvulus C30 can complete malolactic fermentation.It has excellent performance in malolactic fermentation when inoculated in the late period of alcohol fermentation,and it has a positive impact on the quality of Cabernet Sauvignon wine.

关 键 词：‘赤霞珠’葡萄酒 小片球菌 苹果酸乳酸发酵 接种方式 

分 类 号：TS262.6[轻工技术与工程—发酵工程]