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首页> 外文期刊>Food microbiology >Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines
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Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

机译：植物乳杆菌发酵剂在苹果乳酸发酵中的应用与验证及其对樱桃酒香气的影响

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摘要

Lactic acid bacteria (LAB) used for malolactic fermentation (MLF) has a great effect on the production and quality of cherry wines. The present study used an autochthonous Lb. plantarum strain of SGJ-24 which was isolated from spontaneous MLF cherry wines and selected by its best MLF performance and tolerance, to investigate its effect on the kinetic of vinification and on chemical and volatile characteristics of Rainer and May Duck cherry wines, in comparison with a commercial Oenococcus oeni strain of 31 MBR. Monitoring of MLF was carried out by measuring cell viability and malic acid metabolism, and results showed that for both cherry varieties, SGJ-24 can significantly minimize MLF duration. After fermentation, wine samples were chemically characterized and analyzed for volatile profiles. Results demonstrated that no negative impact on the analytical parameters has been found, and a general increase of volatile esters and terpenes was observed when SGJ-24 was involved. Sensory analysis revealed that the global aromatic intensity was enhanced by the introduction of SGJ-24. All these data suggested that the application of Lb. plantarum strain of SGJ-24 as a worthwhile alternative LAB species for Rainer and May Duck cherry winemaking.
机译：用于苹果乳酸发酵（MLF）的乳酸菌（LAB）对樱桃酒的生产和品质有很大影响。本研究使用了本地Lb。从自发的MLF樱桃酒中分离出SGJ-24的植物菌株，并以其最佳的MLF性能和耐受性进行选择，以研究其对酿酒动力学以及Rainer和May Duck樱桃酒的化学和挥发性特性的影响，与31 MBR的商品Oenococcus oeni菌株。通过测量细胞活力和苹果酸代谢来监测MLF，结果表明，对于这两个樱桃品种，SGJ-24可以显着缩短MLF持续时间。发酵后，对葡萄酒样品进行化学表征，并分析其挥发性成分。结果表明，未发现对分析参数的负面影响，当使用SGJ-24时，观察到挥发性酯和萜烯的总体增加。感官分析表明，SGJ-24的引入增强了整体芳香强度。所有这些数据表明Lb的应用。 SGJ-24的植物乳杆菌菌株是Rainer和May Duck樱桃酒酿造中值得替代的LAB品种。

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  • 来源
    《Food microbiology》 |2016年第5期|16-24|共9页
  • 作者

    Shu Yang Sun; Han Sheng Gong; Wen Li Liu; Cheng Wu Jin;

  • 作者单位

    School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China;

    School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China;

    School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China;

    School of Food Engineering, Ludong University, Yantai, Shandong, 264025, PR China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Cherry wine; Lb. plantarum; Malolactic fermentation; Aroma; Sensory analysis;

    机译：樱桃酒;磅。车前草苹果乳酸发酵;香气;感官分析;

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