葡萄酒中植物乳杆菌苹果酸-乳酸发酵潜能评价

doi:10.3864/j.issn.0578-1752.2017.05.019

摘要/Abstract

摘要： 【目的】研究植物乳杆菌（Lactobacillus plantarum）对赤霞珠葡萄酒进行苹果酸-乳酸发酵（Malolactic Fermentation，MLF）的过程，评价植物乳杆菌的苹果酸-乳酸发酵潜能，旨在开发潜在的葡萄酒植物乳杆菌商业苹果酸-乳酸发酵启动剂。【方法】以从新疆本土葡萄酒中筛选得到的糖苷酶活性较高的4株植物乳杆菌CS-1、XJ-14、XJ-25和XJA-2为研究对象，对未经过MLF的赤霞珠干红葡萄酒分别进行MLF，试验设置对照组（未进行MLF）。比较4株植物乳杆菌在葡萄酒MLF过程中菌株的生长情况、苹果酸含量的变化及MLF前后葡萄酒香气成分的差异，全面评价植物乳杆菌的苹果酸-乳酸发酵潜能。【结果】4株植物乳杆菌在葡萄酒MLF过程进行前6 d，菌密度均有较大幅度的下降，而接种6 d后，菌密度的下降趋势开始放缓；所有菌株均表现出良好的降酸能力，XJA-2的降酸能力略高于其余菌株，15d内能够将葡萄酒中苹果酸浓度由2.3 g·L^-1降至1.0 g·L^-1左右，但所有菌株均未能完成MLF；菌株XJ-25处理组能够显著降低原酒中的生青味等不愉悦的香气并带来更加浓郁的花香及果香，XJ-14处理组同样能够降低葡萄酒的生青味，但花香果香相对XJ-25较弱，而菌株CS-1处理组和菌株XJA-2处理组均略微降低了原酒中的生青味，但由于化学味和植物味水平的提升，掩盖了原酒本身的花香和果香。【结论】利用植物乳杆菌XJ-25启动MLF有利于乙醇酯类香气物质的释放，增强了葡萄酒的果香及花香特征，相对于其余3株植物乳杆菌菌株更有利于提高葡萄酒香气质量。因此，植物乳杆菌XJ-25具有开发为商业发酵剂的潜能。

关键词: 植物乳杆菌, 苹果酸-乳酸发酵, 葡萄酒, 降酸, 香气

Abstract: 【Objective】For the development of wine Lactobacillus plantarum as potential commercial malolactic fermentation (MLF) starter cultures, the process of MLF in Cabernet Sauvignon wine by L. plantarum was investigated in this study, to evaluate the MLF potential of L. plantarum.【Method】This research used L. plantarum CS-1, XJ-14, XJ-25 and XJA-2 (isolated from Xinjiang wine in authors’ lab with high glycosidase activity) as the research objects, and MLF in Cabernet Sauvignon wine, respectively, wine without MLF was set as the control group. The growth of strains, changes of malic acid content through the MLF, and the differences of wine aroma compositions before and after MLF were compared. Through analysis of the above three indicators to evaluate the MLF potential of L. plantarum more comprehensively.【Result】During the first 6 days of the MLF process, the density of 4 strains of L. plantarum decreased significantly, while the trend was began to slow down after inoculation for 6 days. All the strains showed a good deacidification ability. The deacidification ability of strain XJA-2 was slightly higher than other strains, and the concentration of malic acid in wine was decreased from 2.3 g·L^-1 to 1.0 g·L^-1 in 15 days, but all the strains failed to complete the MLF. Strain XJ-25 treatment could significantly reduce the unpleasant aroma of green and bring more rich floral and fruity, strainXJ-14 could also reduce the green flavor of wine, but the floral aroma was relatively weaker than strain XJ-25, while strain CS-1 and strain XJA-2 slightly reduced the green flavor of wine, but due to the increase of chemical and vegetal flavor, the floral and fruity of wine was covered.【Conclusion】Using L. plantarum XJ-25 to start MLF could release the alcohol ester aroma substances more easily, to enhance the fruit and floral characteristics of wine. This strain was more advantageous to improve the quality of wine aroma compared with using other three L. plantarum strains. Therefore, L. plantarum XJ-25 has the potential of development of commercial starter cultures.

Key words: Lactobacillus plantarum, malolactic fermentation, wine, deacidification, aroma

卜潇，薛雪，程静，刘树文. 葡萄酒中植物乳杆菌苹果酸-乳酸发酵潜能评价[J]. 中国农业科学, 2017, 50(5): 959-968.

BU Xiao, XUE Xue, CHENG Jing, LIU ShuWen. Evaluation on Malolactic Fermentation Potential of Wine Lactobacillus plantarum[J]. Scientia Agricultura Sinica, 2017, 50(5): 959-968.

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