贺兰山东麓中部产区优良抗逆葡萄酒乳酸菌的分离筛选及酿酒特性研究  

Screening and fermentation characteristic of lactic acid bacteria from the wine region of central East Foot of Helan Mountain

作　　者：浩楠 唐雅利 邱子轩 赵雨竹 管雪强 刘树文[1,4,5,6,7] 石侃 HAO Nan;TANG Yali;QIU Zixuan;ZHAO Yuzhu;GUAN Xueqiang;LIU Shuwen;SHI Kan(College of Enology,Northwest A&F University,Yangling 712100,China;Shandong Academy of Grape,Jinan 250100,China;Shandong Technology Innovation Center for Wine Grape and Wine,Jinan 250100,China;Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;Nation Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture,Yangling 712100,China;Heyang Experimental and Demonstrational Stations for Grape,Northwest A&F University,Weinan 715300,China;Ningxia Helan Mountain′s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Yongning 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]山东省葡萄研究院,山东济南250100 [3]山东省酿酒葡萄与葡萄酒技术创新中心,山东济南250100 [4]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [5]国家林业和草原局葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [6]西北农林科技大学,合阳葡萄试验示范站,陕西渭南715300 [7]西北农林科技大学,宁夏贺兰山东麓葡萄酒试验站,宁夏永宁750104

出　　处：《食品与发酵工业》2023年第16期9-17,I0001,共10页Food and Fermentation Industries

基　　金：国家重点研发计划子课题(2019YFD1002503);宁夏回族自治区重点研发计划课题(2022BBF02015-2);山东省重点研发计划(重大科技创新工程)(2022CXGC010605);西北农林科技大学试验示范站(基地)科技创新与成果转化项目(Z2220220046);国家现代农业(葡萄)产业技术体系建设专项(CARS-29-jp-03)。

摘　　要：宁夏贺兰山东麓产区具有优越的地理位置、独特的气候与风土特征,但其产区丰富的微生物资源尚待开发,以宁夏贺兰山东麓中部产区处于自然苹果酸-乳酸发酵(malolactic fermentation,MLF)的葡萄酒为来源,筛选出具有本土特色的优良抗逆葡萄酒乳酸菌。通过胁迫酸性番茄(acid tomato juice medium,ATB)培养基筛选及种属特异性PCR鉴定得到乳酸菌,对这些乳酸菌进行苹果酸降解试验、菌株安全性分析及酿造试验,分析其苹果酸代谢能力及对葡萄酒基本理化指标和香气成分的影响。最终获得8株具有优良抗逆性及安全性的酒类酒球菌(Oenococcus oeni),其中O.oeni XMN18和BM68代谢苹果酸的速率显著快于O.oeni 31-DH与SD-2a,在发酵的第3天完成MLF,酒样中的残糖、挥发酸等基本理化指标符合国家标准,尤其是O.oeni XMN18发酵酒样的香气物质总含量显著高于对照及其他菌株。所筛选的菌株均可完成MLF且具有安全性,尤其是O.oeni XMN18对葡萄酒的香气品质有十分积极的影响。Wine region of East Foot of Helan Mountain in Ningxia has superior geographical location,unique climate and soil characteristics,and abundant microbial resources to be exploited.In this study,we intended to select excellent stress-resistant lactic acid bacteria with indigenous characteristics during spontaneous malolactic fermentation(MLF)of wines from the wine producing region of central East Foot of Helan Mountain.The lactic acid bacteria were isolated and screened using ATB medium with stress conditions,and then identified by species-specific PCR.Assays of malic acid degradation,safety evaluation,and wine brewing were carried out to analyze the malic acid metabolism ability and effects on the basic physical and chemical index determination and aroma components of wine among these strains.Eight Oenococcus oeni strains with superior stress-resistant ability and high safety were selected.Among the eight strains,O.oeni XMN18 and BM68 showed significantly faster metabolic rate of malic acid than O.oeni 31-DH and SD-2a did,and completed MLF on the third day.The basic physical and chemical indexes in wines such as the concentrations of residual sugar and volatile acid met the national standard.Especially,the total concentration of aroma components in wine fermented by O.oeni XMN18 was significantly higher than that by the control and other strains.All the selected strains can complete MLF and have high safety,especially,O.oeni XMN18 has an extremely positive impact on the aroma quality of wine.

关 键 词：葡萄酒 菌株筛选 酒类酒球菌 苹乳发酵 香气成分 

分 类 号：TS262.6[轻工技术与工程—发酵工程]