| 摘要: |
| 【目的】研究直投式酒酒球菌SD-2a发酵剂进行苹果酸 乳酸发酵（MLF）对葡萄酒品质的影响，并与商业MLF发酵剂Viniflora? Oenos进行比较。【方法】将4 ℃保存的SD-2a和Viniflora? Oenos发酵剂置于室温30 min后，均以10 mg/L的接种量直接投入到赤霞珠干红葡萄酒中，于20℃进行 MLF，发酵结束后立即加入60 mg/L SO2终止发酵，将发酵后的葡萄酒分别标记为MLF-1和MLF-2，以发酵前的赤霞珠干红葡萄酒为对照（CK），每处理重复3次。然后采用高效液相色谱法（HPLC）和气质联用法（GC-MS）分别测定CK、MLF-1及MLF-2中的花色苷和挥发性成分，并进行感官分析。【结果】与CK相比，采用SD-2a和Viniflora? Oenos发酵剂进行MLF都能显著提高葡萄酒的品质。MLF-1发酵时间为24 d，MLF-2发酵时间为20 d；CK、MLF-1、MLF-2总花色苷质量浓度分别为 78.51，49.60，55.60 mg/L，挥发性物质质量浓度分别为12.30，15.84，15.58 mg/L，感官品评得分分别为68.7，74.6，74.9。【结论】直投式酒酒球菌SD 2a发酵剂的MLF性能良好，具有开发商业乳酸菌发酵剂的巨大潜力。 |
| 关键词: 直投式酒酒球菌SD-2a发酵剂 苹果酸 乳酸发酵 葡萄酒品质 |
| DOI： |
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| 基金项目:国家自然科学基金项目（31471708） |
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| Effect of direct vat set Oenococcus oeni SD-2a starter culture on quality of wine |
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LI Yingying,SU Jing,YANG Shiling,et al
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| Abstract: |
| 【Objective】This study investigated the effect of malo-lactic fermentation (MLF) conducted by direct vat set (DVS) Oenococcus oeni SD-2a starter culture on the quality of red wine and compared with commercial MLF starter culture (Viniflora? Oenos).【Method】Both the SD-2a and Viniflora? Oenos starter culture,which were preserved at 4 ℃ before being placed in room temperature for half an hour,were inoculated directly to the Cabernet Sauvignon dry red wine with the inoculum size of 10 mg/L to conduct the MLF at 20 ℃.Then,60 mg/L SO2 was added to stop fermentation,and the wines were remarked as MLF-1 and MLF-2,respectively. Each treatment had three parallel repeats and the untreated Cabernet Sauvignon dry red wine was used as control.High performance liquid chromatography (HPLC) and Gas Chromatography-Mass Spectrometer (GC-MS) were applied to determine the levels of anthocyanins and volatile components,while sensory analysis was used to identify the quality.【Result】Compared with CK,using Oenococcus oeni SD-2a and Viniflora? Oenos to conduct MLF significantly improved the quality of wine.MLF-1 was conducted for 24 days and MLF-2 was conducted for 20 days.The mass concentrations of total anthocyanin in CK,MLF-1 and MLF-2 were 78.51,49.60 and 55.60 mg/L,the mass concentrations of volatile components were 12.30,15.84 and 15.58 mg/L,and the results of those in sensory tasting were 68.7,74.6,and 74.9,respectively.【Conclusion】The performance of DVS Oenococcus oeni SD-2a starter culture was good and has huge potential for the development of commercial lactic acid bacteria starter. |
| Key words: direct vat set Oenococcus oeni SD-2a starter culture malo-lactic fermentation wine quality |
