Department of Food Science, Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, PR China; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108, Australia.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
Food Res Int. 2018 Jun;108:254-263. doi: 10.1016/j.foodres.2018.03.032. Epub 2018 Mar 12.
This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and pyranoanthocyanins. Cabernet Gernischt wine after alcoholic fermentation was inoculated with four lactic acid bacteria strains. Malolactic fermentation kinetics and wine characteristics were compared. Results showed these strains exhibited different kinetics on wine malolactic fermentation. Wine with Lactobacillus plantarum had lower reducing sugar, total acid, and yellowness. Lactobacillus plantarum elevated the level of acetaldehyde in wine model medium and wine during malolactic fermentation. Malolactic fermentation using Lactobacillus plantarum significantly increased the concentration of pyranoanthocyanins, whereas O. oeni strain reduced the level of pyranoanthocyanins in wine. Polymerized anthocyanins percentage in wine was significantly enhanced after fermentation with Lactobacillus plantarum. Principal component analysis indicated that the characteristics of these strains inoculated wines after malolactic fermentation were segregated. The findings from this study could provide useful information on the wine color improvement through malolactic fermentation with suitable lactic acid bacteria strains.
本研究调查了苹果酸-乳酸发酵过程中葡萄酒中乙醛和吡喃花青素的演变，并进一步评估了乙醛和吡喃花青素之间的相关性。在酒精发酵后，将赤霞珠葡萄酒接种到四种乳酸菌中。比较了苹果酸-乳酸发酵动力学和葡萄酒特性。结果表明，这些菌株在葡萄酒苹果酸-乳酸发酵动力学方面表现出不同的特性。用植物乳杆菌发酵的葡萄酒还原糖、总酸和黄色度较低。植物乳杆菌在葡萄酒模型介质和苹果酸-乳酸发酵过程中提高了乙醛的水平。使用植物乳杆菌进行苹果酸-乳酸发酵显著增加了吡喃花青素的浓度，而 O. oeni 菌株则降低了葡萄酒中吡喃花青素的水平。用植物乳杆菌发酵后，葡萄酒中聚合花青苷的百分比显著增加。主成分分析表明，经苹果酸-乳酸发酵接种这些菌株的葡萄酒的特征被分离出来。这项研究的结果可以为通过适当的乳酸菌菌株进行苹果酸-乳酸发酵改善葡萄酒颜色提供有用的信息。
