Pozo-Bayón M A, G-Alegría E, Polo M C, Tenorio C, Martín-Alvarez P J, Calvo de la Banda M T, Ruiz-Larrea F, Moreno-Arribas M V
Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
J Agric Food Chem. 2005 Nov 2;53(22):8729-35. doi: 10.1021/jf050739y.
Red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum. The purpose of this study was to determine whether differences can be attributed to the lactic acid bacteria strain used in this important step of the wine-making process. The malolactic cultures selected for this study were indigenous wine lactic acid bacteria strains. The data were evaluated using different multivariate analysis techniques. Results showed different malolactic behaviors for O. oeni and L. plantarum and significant metabolic differences between both species. A degree of diversity was found within each lactic acid bacteria group, since wines presented specific characteristics depending on the lactic acid bacteria strain used. In all cases, malolactic fermentation seemed to modify the amino acid and volatile composition of the wine.
采用四种不同的酒酒球菌和植物乳杆菌发酵剂进行苹果酸-乳酸发酵，分析了红葡萄酒中氨基酸和挥发性化合物在发酵前后的变化。本研究的目的是确定在葡萄酒酿造这一重要步骤中所使用的乳酸菌菌株是否会导致差异。本研究选用的苹果酸-乳酸发酵剂为本土葡萄酒乳酸菌菌株。采用不同的多元分析技术对数据进行评估。结果表明，酒酒球菌和植物乳杆菌的苹果酸-乳酸发酵行为不同，且两种菌之间存在显著的代谢差异。在每个乳酸菌组内都发现了一定程度的多样性，因为葡萄酒呈现出取决于所使用乳酸菌菌株的特定特征。在所有情况下，苹果酸-乳酸发酵似乎都会改变葡萄酒的氨基酸和挥发性成分。
