Scientia Agricultura Sinica ›› 2017, Vol. 50 ›› Issue (5): 959-968.doi: 10.3864/j.issn.0578-1752.2017.05.019

• RESEARCH NOTES • Previous Articles    

Evaluation on Malolactic Fermentation Potential of Wine Lactobacillus plantarum

BU Xiao1, XUE Xue2, CHENG Jing3, LIU ShuWen2,4,5   

  1. 1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi; 2 College of Enology, Northwest A&F University, Yangling 712100, Shaanxi; 3 College of Food Science and Nutritional Engineering, China Agricultural University/ Center for Viticulture and Enology, Beijing 100083; 4Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi; 5Viti-viniculture Experiment Station (Heyang) of Northwest A&F University, Weinan 715300, Shaanxi
  • Received:2016-06-20 Online:2017-03-01 Published:2017-03-01

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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

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