Lombardi Silvia Jane, Pannella Gianfranco, Iorizzo Massimo, Testa Bruno, Succi Mariantonietta, Tremonte Patrizio, Sorrentino Elena, Di Renzo Massimo, Strollo Daniela, Coppola Raffaele
Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy.
Mastroberardino spa winery, via Manfredi, 75-81, 83042 Atripalda, Avellino, Italy.
Microorganisms. 2020 Apr 4;8(4):516. doi: 10.3390/microorganisms8040516.
Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of and the selected strain M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.
苹果酸-乳酸发酵（MLF）是一个生物过程，除了降低酸度外，还能提高生物稳定性，并改变葡萄酒的化学和感官特性。然而，葡萄汁和葡萄酒中存在的多种生物和非生物因素，使得利用本地苹果酸-乳酸细菌或添加的商业发酵剂启动和完成MLF变得困难。这项工作展示了在酿造菲亚诺葡萄酒过程中的代谢和发酵动态，使用了商业发酵剂和选定的菌株M10。特别是，在酒精发酵开始时（早期共接种）、酒精发酵进行到一半时（晚期共接种）以及酒精发酵后（顺序接种）评估了苹果酸-乳酸发酵剂的接种情况。在使用前，苹果酸-乳酸发酵剂在次优生长条件（pH 5.0）下进行了预适应。在M10的顺序接种中，即使在高酸度的葡萄酒中，也证实了其良好的工艺和酶学特性，完成了MLF，并使葡萄酒富含理想的挥发性化合物。
