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Chemical Characterization of Wines Fermented with Various Malo-lactic Bacteria

机译：各种乳酸菌发酵葡萄酒的化学表征

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Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inoculated wine within 2 months. The resultant wines were subjected to chemical analysis, including gas chromatographic examination of concentrated extracts of the wines. Only a few differences in composition were found when the malo-lactic wines were compared one with another. The differences that were found were in volatile acidity and in concentrations of acetoin (plus diacetyl) and probably diethyl succinate.
机译：从加州葡萄酒中分离出六种乳酸菌乳酸菌，分别为德氏乳杆菌，布氏乳杆菌，短乳杆菌，柠檬色隐球菌和两株酿酒酵母。通过在每批葡萄酒中接种一种细菌菌株，在单独的葡萄酒中诱导苹果乳酸发酵。每个接种葡萄酒在2个月内发生了乳酸发酵。对所得的葡萄酒进行化学分析，包括对葡萄酒的浓缩提取物进行气相色谱检查。将苹果乳酸葡萄酒与另一种进行比较时，发现只有少量成分差异。所发现的差异在于挥发性酸度和丙酮酸（加上二乙酰基）以及琥珀酸二乙酯的浓度。

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