Winemaking Adaptability of a Novel Malolactic Bacterial Strain from the Wine-Producing Region of the Eastern Foothill of Helan Mountain

doi:10.7506/spkx1002-6630-20250609-047

Abstract

Abstract: In this study, a lactic acid bacteria was isolated and purified from naturally fermented Cabernet Sauvignon mash from the wine-producing region of Qingtong Gorge in the eastern foothill of Helan Mountain in Ningxia. It was identified as Lentilactobacillus hilgardii through 16S rRNA sequence analysis and whole genome sequencing and was named Q19. With respect to ethanol tolerance, L. hilgardii Q19 could survive in MRS medium with 19% (V/V) ethanol and grow up to an OD600 of 0.18, with its ethanol tolerance being higher than that of commercial wine strains, which can tolerate up to 16% (V/V) ethanol. Meanwhile, we compared L. hilgardii Q19 with the commercial Oenococcus oeni strain 31-DH in terms of fermentation rate, basic physicochemical indices, and major volatile compounds. The results showed that the fermentation performance of L. hilgardii Q19 was excellent. Some physicochemical indicators of wine fermented by this strain were better than those of wine fermented by O. oeni 31-DH, with the former containing 23 more volatile compounds and having a more complex aroma. Therefore, L. hilgardii Q19 has great potential for commercial use, particularly for addressing the challenges of malolactic fermentation (MLF) in high-ethanol wine making.

Key words: Lentilactobacillus hilgardii Q19; ethanol tolerance; oenological properties; aroma composition

CLC Number:

TS261.1

QI Xuan, LIU Si, ZHENG Haobo, XU Yinhu, MA Wen, JIN Gang. Winemaking Adaptability of a Novel Malolactic Bacterial Strain from the Wine-Producing Region of the Eastern Foothill of Helan Mountain[J]. FOOD SCIENCE, 2025, 46(23): 160-168.

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Winemaking Adaptability of a Novel Malolactic Bacterial Strain from the Wine-Producing Region of the Eastern Foothill of Helan Mountain

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