Zhu Yongzhang, Hong Xiaoqing, Xu Zhenghua, Liu Shuwen, Shi Kan
College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling, Xianyang 712100, China.
Guangdong Provincial Key Laboratory of Intelligent Port Security Inspection, Huangpu Customs District P.R. China, Guangzhou 510700, China.
Foods. 2025 Mar 29;14(7):1207. doi: 10.3390/foods14071207.
Malolactic fermentation (MLF), an essential enological process for wine deacidification and aroma development, is predominantly mediated by (). This investigation characterized 170 indigenous isolates from two principal Chinese viticultural regions (Yinchuan, Ningxia, and Changli, Hebei) through polyphasic analysis. Forty-nine strains demonstrating genetic potential for efficient malate metabolism and biosafety compliance (absence of ethyl carbamate and biogenic amines genes) were subjected to adaptive laboratory evolution under enologically relevant stress conditions. Comparative evaluation with the superior indigenous strain SD-2a revealed eight stress-adapted isolates exhibiting superior MLF kinetics, completing L-malic acid degradation in Marselan wine. Solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) profiling identified three isolates' (3-31, 9-10, and 9-50) significant enhancement of key fermentation aromas in experimental fermentations. These oenologically adapted indigenous strains demonstrate promising potential as regional-specific starter cultures, providing a scientific foundation for developing terroir-expressive winemaking practices and optimizing microbial resources in China's wine industry.
苹果酸-乳酸发酵（MLF）是葡萄酒降酸和香气发展的一个重要酿酒工艺，主要由（）介导。本研究通过多相分析对来自中国两个主要葡萄种植区（宁夏银川和河北昌黎）的170株本土分离株进行了表征。对49株显示出高效苹果酸代谢遗传潜力且符合生物安全性（不存在氨基甲酸乙酯和生物胺基因）的菌株，在与酿酒相关的应激条件下进行适应性实验室进化。与优良本土菌株SD-2a的比较评估显示，有8株适应应激的分离株表现出优异的MLF动力学，在马瑟兰葡萄酒中完成了L-苹果酸的降解。固相微萃取-气相色谱-质谱（SPME-GC-MS）分析确定了3株分离株（3-31、9-10和9-50）在实验发酵中显著增强了关键发酵香气。这些适应酿酒工艺的本土菌株作为特定区域的起始培养物显示出有前景的潜力，为发展具有风土特色的酿酒实践和优化中国葡萄酒行业的微生物资源提供了科学依据。
