短乳杆菌LB-21介导的酒精-苹乳三菌共发酵对干红葡萄酒色泽的影响

doi:10.3864/j.issn.0578-1752.2026.05.014

Abstract

Abstract:

【Objective】 This study aimed to investigate the effect of alcoholic-malolactic co-fermentation mediated by Lactobacillus brevis (LB-21) on the color quality of dry red wine, to provide the data support for optimizing this technology.【Method】 Using Marselan grapes from Turpan, Xinjiang, as raw material, alcoholic-malolactic co-fermentation treatments were designed with mixed inoculation of Saccharomyces cerevisiae SC-19, Pichia fermentans Z9Y-3, and lactic acid bacteria (Lactobacillus brevis LB-21 or Oenococcus oeni SD-2a). Concurrently, traditional sequential alcohol-malolactic fermentation group and single alcohol fermentation group served as the controls. After fermentation, the wines underwent conventional stabilization and were stored until June of the following year. Spectrophotometric methods were used to determine CIElab color parameters (L^*, a^*, b^*, C^*_ab, h_ab, etc.) and multiple pigment indicators, including 520 pigment (520P), chromaticity of free anthocyanins (FA), total pigment (TP), polymeric pigment (PP), percentage of polymeric pigments (PP%), total phenols, and tartrate esters. Principal Component Analysis (PCA) was employed to identify key compounds responsible for color differences among the wine samples, and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) was used to investigate compounds distinguishing the color characteristics of co-fermented samples.【Result】 Color differences among the wine samples primarily centered on CIElab parameter hue angle (h_ab) and pigment indicators such as 520P and TP. Compared with single alcohol fermentation, alcohol-malolactic fermentation increased red hue (a^*) and color saturation (C^*_ab) by 3.69%-13.74% and 7.24%-19.77%, respectively, and TP increased by 27.52%-47.41%, and PP by 4.39%-34.12%, respectively, significantly enhancing color stability (P<0.05). However, total anthocyanins and free anthocyanin levels decreased by 20.60%-25.69% and 14.03%-38.59%, respectively. PCA results indicated that under the alcoholic-malolactic co-fermentation treatment, the Lactobacillus brevis LB-21 group significantly outperformed the Oenococcus oeni SD-2a group in key indicators, including a^*, C^*_ab, TP, PP, and PP% (P<0.05). OPLS-DA analysis confirmed that L^*, a^*, C^*_ab, h_ab, ΔE_ab, and PP% were key color difference indicators in LB-21-mediated co-fermented wine samples, indicating this strain’s significant advantage in maintaining dry red wine color.【Conclusion】 Alcohol-malolactic three-strain co-fermentation, particularly the treatment mediated by Lactobacillus brevis LB-21, significantly enhanced a^*, TP, and PP in dry red wine, improved color stability, and outperformed traditional fermentation models in key color parameters. The optimized strain LB-21 and its application technology demonstrated substantial practical value for enhancing dry red wine fermentation processes.

Key words: Lactobacillus brevis, alcoholic-malolactic co-fermentation, dry red wine, CIElab, characteristic differential substances

ZHU JiaWei, GUAN Xuan, RAO BoHan, LIU XiuHai, FAN GuoYuan, WU Yun, TAO YongSheng. Effect of Alcohol-Malolactic Three-Strain Co-Fermentation Mediated by Lactobacillus brevis LB-21 on the Color of Dry Red Wine[J].Scientia Agricultura Sinica, 2026, 59(5): 1101-1110.

Figures/Tables 7

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References 31

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指标 Index	酒精发酵 AF (CK)	顺序酒精-苹乳发酵-LB SMLB	顺序酒精-苹乳发酵-SD SMSD	酒精-苹乳共发酵-LB CMLB	酒精-苹乳共发酵-SD CMSD
挥发酸 Volatile acid (g·L^-1)	0.35±0.01e	0.46±0.01d	0.48±0.01c	0.77±0.01b	0.80±0.01a
总酸 Total acid (g·L^-1)	3.61±0.02c	4.20±0.04a	4.20±0.03a	4.23±0.02a	4.14±0.02b
pH	3.86±0.01c	3.84±0.02c	3.85±0.02c	3.91±0.02b	3.97±0.02a
酒度 Alcohol（% vol）	11.92±0.02a	11.89±0.03a	11.84±0.03b	10.93±0.03d	11.09±0.01c
残糖 Residue sugar (g·L^-1)	2.10±0.01b	2.01±0.01c	2.20±0.01a	1.10±0.01d	2.10±0.00b

项目 Item	酒精发酵 AF (CK)	顺序酒精-苹乳发酵-LB SMLB	顺序酒精-苹乳发酵-SD SMSD	酒精-苹乳共发酵-LB CMLB	酒精-苹乳共发酵-SD CMSD
L^*	47.12±1.32c	49.81±0.54b	49.34±1.87bc	51.07±1.71b	58.68±0.87a
a^*	33.04±1.24b	37.58±1.26a	34.26±1.00b	30.89±1.06c	25.92±0.93d
b*	5.67±0.19c	14.09±1.35a	10.90±0.34b	13.68±0.18a	13.20±0.23a
C^*_ab	33.52±1.25c	40.15±1.36a	35.95±1.00b	33.78±1.05c	29.08±0.93d
h_ab(°)	9.75±0.21e	20.54±1.80c	17.65±0.56d	23.90±0.44b	27.00±0.49a
ΔE_ab	-	10.02±0.76b	5.84±0.39d	9.20±0.38c	15.53±0.45a

项目 Item	酒精发酵 AF (CK)	顺序酒精-苹乳发酵-LB SMLB	顺序酒精-苹乳发酵-SD SMSD	酒精-苹乳共发酵-LB CMLB	酒精-苹乳共发酵-SD CMSD
520色度 520 Pigment (520P)	8.36±0.05c	9.13±0.11b	10.96±0.01a	6.85±0.05e	7.17±0.10d
总色素 Total pigment (TP)	3.67±0.05d	5.41±0.10a	4.68±0.02b	3.80±0.05c	3.33±0.02e
聚合色素 Polymeric pigment (PP)	2.96±0.02c	3.97±0.01a	3.09±0.01b	3.07±0.01b	2.49±0.05d
聚合色素占比 Percentage of polymeric pigments (PP, %)	80.65±0.55a	73.31±0.10c	65.98±0.41d	80.78±0.00a	74.60±0.28b
游离花色苷 Free anthocyanins (FA)	5.70±0.10a	4.90±0.10b	3.50±0.10c	3.20±0.30c	2.20±0.20d
颜色强度 Color intensity (CI)	9.70±0.10c	11.20±0.10a	10.40±0.10b	9.80±0.10c	8.10±0.10d
色调 Tone (T)	1.01±0.01c	0.80±0.01e	0.85±0.01d	1.12±0.01a	1.07±0.00b

指标 Index (mg·L^-1)	酒精发酵 AF (CK)	顺序酒精-苹乳发酵-LB SMLB	顺序酒精-苹乳发酵-SD SMSD	酒精-苹乳共发酵-LB CMLB	酒精-苹乳共发酵-SD CMSD
总酚 Total phenols	1220.9±11.4a	1031.3±10.8d	1099.0±11.8b	1059.0±12.2c	779.0±9.7e
单宁 Tannin	2121.5±10.0a	1795.8±13.8c	1395.8±11.6d	1905.1±13.8b	1216.6±15.1e
总花色苷 Total anthocyanins	239.3±14.4a	177.8±10.1b	190.0±9.8b	153.3±12.0c	127.8±10.4d
黄酮醇 Flavonol	736.7±5.6b	651.5±3.2e	684.8±3.2c	753.3±5.6a	662.6±3.2d
酒石酸酯 Tartrate ester	944.7±6.6a	801.4±6.8c	860.6±4.2b	771.8±3.2d	653.2±4.6e
黄烷-3-醇 Flavan-3-ols	306.6±7.4a	308.5±5.5a	308.9±6.6a	308.9±4.4a	305.3±8.6a

Effect of Alcohol-Malolactic Three-Strain Co-Fermentation Mediated by Lactobacillus brevis LB-21 on the Color of Dry Red Wine

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