本土乳酸菌苹果酸-乳酸发酵对“户太十一号”葡萄酒品质的影响  

Effect of malic-lactic fermentation by indigenous lactic acid bacteria on the quality of'Hu Tai No.11'wine

作　　者：张嘉璇 张萃异 刘辉 张碧颖 贾苇鹏 石侃 刘树文[1,2,3,4,5] ZHANG Jiaxuan;ZHANG Cuiyi;LIU Hui;ZHANG Biying;JIA Weipeng;SHI Kan;LIU Shuwen(College of Wine,Northwest A&,F University,Yangling 712100,China;shanxi Engineering Research Center for Vit-viniculure.Yangling 712100,China;Engineering Research Center for Vit-Viniculture,Nation Forestry and Grassland Administration,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,Northwest A&F University,Yinchuan 750104,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨陵712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100 [3]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 [4]西北农林科技大学合阳葡萄试验示范站,陕西渭南715300 [5]西北农林科技大学宁夏贺兰山东麓葡萄酒试验站,宁夏银川750104

出　　处：《中国酿造》2024年第9期29-37,共9页China Brewing

基　　金：国家十四五重点研发计划(2022YFD1602000);西安市科技计划项目(21NYYF0063)。

摘　　要：为研究不同乳酸菌苹果酸-乳酸发酵(MLF)对“户太十一号”葡萄酒品质的影响,该研究比较植物乳杆菌(Lactiplantibacillus plantarum)(XJ25、XJA2)和酒酒球菌(Oenococcus oeni)(SD-2a、144-46、PreAc450)苹果酸-乳酸发酵过程中L-苹果酸含量的变化及其对葡萄酒基础理化指标、颜色、酚类物质、挥发性风味物质及感官品质的影响,并对其主要挥发性风味化合物进行主成分分析(PCA)。结果表明,所选菌株均能代谢“户太十一号”葡萄酒中的L-苹果酸(含量<0.1 g/L)完成发酵,菌株XJ25发酵葡萄酒样品质较好,理化指标(pH为3.82、总酸4.58 g/L、挥发酸0.29 g/L)符合国标要求,颜色差异小(ΔE<3);总单宁、总黄酮醇和总酒石酸酯含量分别为123.61 mg/L、790.50 mg/L、81.11 mg/L;能显著提高醛酮类物质及香茅醇、橙花醇等萜烯类物质含量(P<0.05),含量分别达到17.77 mg/L,4.49 mg/L和5.55 mg/L;酒样花香浓郁,酒体具有良好的协调性和余味;基于主要挥发性风味化合物PCA可以有效区分不同酒样。结果显示,可以有效区分主要挥发性风味化合物及不同酒样。综合考虑,菌株XJ25更有利于改善“户太十一号”葡萄酒的品质。In order to study the effects of malic-lactic acid fermentation(MLE)of different lactic acids bacteria on the quality of‘Hutai No.11'wine.the changes of L-malic acid content and its effects on the basic physiochemical indexes,colr,phenolics,volatile favor substances and sensory quality ot wine during MLF with Lactiplantibacilus plantarum(X25.XJA2)and Oenococcus oeni(SD-2a.,144-46,PreAc450)were compared,and the mai volatile favor compounds were analyzed by principal component analysis(PCA).The results showed that all the selected straims could metabolize L-malic acid(content<0.1 g/L)in"Hutai No.11'wine to complete fermentation.The wine samples fermented by stram Xi2s had good quality,and the physiochemical imdexes(pH 3.82.,total acid 4.58 gL,volatil acid 0.29 g/L)in accordance with the national standard,with small color difference(ΔE<3).The contents oftotal tannin,total favonol and total tatarc acid were 123.61 mgL,790.50 mg/L and 81.11 mg/L,respectively.The conten of aldehydes and ketones,citronellol,geraniol and other terpenes was signifcantly imncreased(p<0.05),reaching 17.77 mgL.4.49 me/L and 5.55 me/l respectively.The wine sample had a strong foral fragrance,and the wine body had good cordination and aftertaste.Based on the main volatile flavor compounds,Pc'A could effectively distinguish diferent wine samples.The results shown that the strain Xi25 was more conducive to improving the quality of"Hutai 11'wine.

关 键 词：“户太十一号”葡萄酒 苹果酸-乳酸发酵 植物乳杆菌 酒酒球菌 葡萄酒品质 

分 类 号：TS262.61[轻工技术与工程—发酵工程]