食品科学 ›› 2020, Vol. 41 ›› Issue (18): 146-152.doi: 10.7506/spkx1002-6630-20190805-053

• 生物工程 • 上一篇    下一篇

低温条件下希氏乳杆菌Q19苹果酸-乳酸发酵特性及其对葡萄酒香气成分的影响

白雪菲,金刚,刘思,马雯,张众,王卉青,张军翔   

  1. (1.宁夏大学农学院,宁夏?银川 750021;2.宁夏大学葡萄酒学院,葡萄与葡萄酒教育部工程研究中心,宁夏葡萄与葡萄酒工程技术中心,宁夏?银川 750021)
  • 出版日期:2020-09-25 发布日期:2020-09-18
  • 基金资助:
    宁夏回族自治区重点研发计划重大项目(2016BZ06);宁夏高等学校科研项目(NGY2016066); 宁夏自然科学基金项目(NZ17018)

Malolactic Fermentation Characteristics of Lactobacillus hilgardii Q19 at Low Temperature and Its Effect on Aroma Components in Wine

BAI Xuefei, JIN Gang, LIU Si, MA Wen, ZHANG Zhong, WANG Huiqing, ZHANG Junxiang   

  1. (1. School of Agriculture, Ningxia University, Yinchuan 750021, China; 2. Engineering Research Center of Grape and Wine, Ministry of Education, Ningxia Grape and Wine Engineering Technology Center, School of Wine, Ningxia University, Yinchuan 750021, China)
  • Online:2020-09-25 Published:2020-09-18

摘要: 为研究宁夏贺兰山东麓产区筛选的1 株希氏乳杆菌Q19在低温条件下苹果酸-乳酸发酵特性,及其对葡萄酒香气成分的影响,以希氏乳杆菌Q19为研究对象,对赤霞珠葡萄酒分别在10、15、20?℃条件下进行苹果酸-乳酸发酵,比较菌株在不同温度条件下的生长情况、L-苹果酸消耗情况及苹果酸-乳酸发酵前后葡萄酒香气成分的差异。结果表明:菌株Q19在不同温度条件下均能启动发酵产生L-乳酸;在15、20?℃条件下,菌株Q19表现出良好的发酵能力,接种28?d内苹果酸质量浓度分别降到0.27?g/L和0.15?g/L;但在10?℃条件下,菌株Q19发酵能力减弱,接种28?d内苹果酸质量浓度为0.87?g/L;各处理菌密度在接种后的前8?d均有所下降,在接种24?d后,各处理菌密度趋于稳定并保持在106~107?CFU/mL;各处理柠檬酸和糖含量在接种28?d后均有少量下降,挥发酸含量升高不显著,15?℃处理挥发酸升高最少;与10、20?℃发酵相比,15?℃发酵增加了香气物质的种类与含量,其中正辛醇、庚酸乙酯、壬酸乙酯、乳酸乙酯、十一酸乙酯、正癸醛和萜烯类物质(松油烯、β-蒎烯、里那醇和香茅醇)含量增加,赋予葡萄酒独特的花香、果香等香气,增加了香气的复杂性。综上,希氏乳杆菌Q19能在15?℃条件下完成苹果酸-乳酸发酵,并提升了葡萄酒香气质量,因而在苹果酸-乳酸发酵时气温较低的西北地区具有较好的应用潜力价值。

关键词: 希氏乳杆菌;低温;苹果酸-乳酸发酵;香气物质

Abstract: In order to study the malolactic fermentation (MLF) characteristics of Lactobacillus hilgardii Q19, isolated from the wine-producing area in the eastern foothill of Helan Mountain, at low temperature and its effect on the aroma components of wine, MLF was carried out in Cabernet?Sauvignon wine at 10, 15 or 20 ℃ after being inoculated with L. hilgardii Q19. Wine without MLF was set as the control. Bacterial growth, the consumption of L-malic acid and the aroma components in wine before and after MLF were tested and compared at different temperatures. The results showed that strain Q19 could start MLF and produce lactic acid at all temperatures. This strain had good fermentation ability at 15 and 20 ℃, and for the two temperatures, the concentration of malic acid in wines decreased to 0.27 and 0.15 g/L at 28 days after inoculation, respectively. However, the fermentation ability was weakened at 10 ℃, and the concentration of malic acid was 0.87 g/L at 28 days after inoculation. For each temperature, the bacterial density decreased during the first 8 days after inoculation and tended to be stable at 106–107 CFU/mL from day 24 onward. The contents of citric acid and total sugars decreased slightly at 28 days, while the content of total volatile acids increased but not significantly, with the smallest increase being observed at 15 ℃. The types and contents of aroma components produced during fermentation at 15 ℃ increased compared to those produced at 10 and 20 ℃. The increase in 1-octanol, ethyl heptanoate, ethyl nonanoate, ethyl lactate, undecanoic acid ethyl ester, decanal and terpenes (terpinene, β-pinene, inalol and citronellol) imparted unique floral and fruity aromas to wine, increasing the complexity of the aroma. L. hilgardii Q19 could complete MLF at 15 ℃ improving the aroma quality of wine, and thus it has good application potential in MLF in Northwest China with low temperature.

Key words: Lactobacillus hilgardii; low temperature; malolactic fermentation; aroma compounds

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