Institut d'Oenologie, Université de Bordeaux II, and Institut National de la Recherche Agronomique, 33405 Talence, France.
Appl Environ Microbiol. 1983 Oct;46(4):874-80. doi: 10.1128/aem.46.4.874-880.1983.
We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of Lactobacillus and Leuconostoc mesenteroides were isolated from grapes and must, Leuconostoc oenos was the only species isolated after alcoholic fermentation. This organism was responsible for the malolactic fermentation. Isolates of this species varied in their ability to ferment pentoses and hexoses. The survival of Leuconostoc oenos in wines after malolactic fermentation depended on wine pH, alcohol concentration, SO(2) concentration, and temperature of storage.
我们发现，在酒精发酵过程中，乳酸菌的生长取决于醪液的成分。我们举例说明了在发酵前向醪液中添加二氧化硫以及储存温度是如何影响这些细菌在葡萄酒中的生长的。虽然乳酸杆菌和肠膜明串珠菌的菌株是从葡萄和醪液中分离出来的，但在酒精发酵后，仅分离出了明串珠菌属的一个种。该菌负责进行苹果酸-乳酸发酵。该种的分离株在发酵戊糖和己糖的能力上存在差异。明串珠菌属在苹果酸-乳酸发酵后在葡萄酒中的存活取决于葡萄酒的 pH 值、酒精浓度、SO₂浓度和储存温度。
