| 摘要: |
| 较低温、较低pH、较高酚类物质含量等不利条件,往往会影响葡萄酒苹果酸-乳酸发酵(MLF)的正常进行。试验在以上不利条件下添加甘露糖蛋白,研究其对干红葡萄酒MLF进程的影响,以期找到解决实际生产中葡萄酒MLF不能正常进行的方法。结果表明,向葡萄酒中加入一定量的甘露糖蛋白,在正常条件和上述不利条件下,都可以促进MLF的启动,并可加快MLF的进程;对不同的乳酸菌种或制剂,甘露糖蛋白对葡萄酒MLF进程的促进效果不尽相同,Lalvin、V.D和Viniflora 3种乳酸菌在20 ℃条件下完成MLF比不添加甘露糖蛋白的对照分别少用时3,5和4 d,在14 ℃条件下完成MLF分别比对照少用时8,12和12 d;pH值调整到3.1后,20 ℃条件下完成MLF分别比对照少用时6,8和4 d;提高葡萄酒样总酚含量后,完成MLF分别比对照少用时4,4和2 d。说明通过人为添加一定量的甘露糖蛋白,可有效改善不利条件下葡萄酒的MLF。 |
| 关键词: 甘露糖蛋白 葡萄酒 苹果酸-乳酸发酵(MLF) |
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| Effect of mannoprotein on wine's malolactic fermentation (MLF) |
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| Abstract: |
| Critical environment,such as lower temperature,lower pH and higher tannin content could make the MLF very difficult.Under such critical condition,Mannoprotein abstracted from died yeast was added to red wine in order to study its effect on wine’s MLF.Results show that mannoprotein had significant effect on dry red wine’s malolactic fermentation when it was added into wine.Adding mannoprotein in wine could speed up wine’s MLF startup and promote its process at different conditions.For three different lactobacillus varies,at 20 ℃,they took 3,5,4 days less than CK without adding mannoprotein to finish the MLF;at 14 ℃,8,12,12 days less than CK to finish the MLF;and at 3.1 pH and 20 ℃,6,8,4 days less than CK to finish the MLF;after increasing the wine’s tannin content,they took 4,4,2 days less than CK to finish the MLF.So adding mannoprotein into wine could make the MLF easier. |
| Key words: mannoprotein,wine,malolactic fermentation(MLF) |
