Hernandez T, Estrella I, Pérez-Gordo M, Alegría E G, Tenorio C, Ruiz-Larrrea F, Moreno-Arribas M V
Instituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Científicas, Juan de la Cierva, 3. 28006 Madrid, Spain.
J Agric Food Chem. 2007 Jun 27;55(13):5260-6. doi: 10.1021/jf063638o. Epub 2007 May 26.
The changes in the nonanthocyanin phenolic composition during red wine malolactic fermentation carried out spontaneously and by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum were examined to determine whether differences in nonanthocyanin polyphenolic compounds could be attributed to the lactic acid bacteria (LAB) strain that performs this important step of the wine-making process. The polyphenolic compounds were analyzed by high-performance liquid chromatography with photodiode array detection and HPLC with electrospray ionization-mass spectrometry detection. The malolactic cultures selected for this study were indigenous wine LAB strains from the A.O.C. Rioja (Spain). Results showed different malolactic behaviors in relation to wine phenolic compositions for O. oeni and L. plantarum, and also, a diversity was found within each group. The hydroxycinnamic acids and their derivatives, the flavonols and their glycosides, the flavanol monomers and oligomers, and trans-resveratrol and its glucoside were the main compounds modified by the different LAB. The wild LAB population exerted a greater impact in the wine content of some of these phenolic compounds than the inoculated selected monocultures of this study.
研究了在自发进行的以及由四种不同的酒酒球菌属和植物乳杆菌发酵剂培养物进行的红葡萄酒苹果酸-乳酸发酵过程中，非花色苷酚类成分的变化，以确定非花色苷多酚化合物的差异是否可归因于进行葡萄酒酿造这一重要步骤的乳酸菌（LAB）菌株。通过配备光电二极管阵列检测的高效液相色谱法和配备电喷雾电离-质谱检测的高效液相色谱法对多酚化合物进行分析。本研究选择的苹果酸-乳酸发酵培养物是来自西班牙里奥哈法定产区（A.O.C. Rioja）的本地葡萄酒LAB菌株。结果表明，酒酒球菌属和植物乳杆菌在葡萄酒酚类成分方面表现出不同的苹果酸-乳酸发酵行为，并且在每组中也发现了多样性。羟基肉桂酸及其衍生物、黄酮醇及其糖苷、黄烷醇单体和低聚物以及反式白藜芦醇及其糖苷是不同LAB修饰的主要化合物。野生LAB群体对这些酚类化合物中某些化合物的葡萄酒含量的影响比本研究中接种的选定单一培养物更大。
