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Updated: May 13, 2025

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来自中国葡萄酒地区的本地Oenococcus oeni菌株的生物预测:多变量查压力耐受性和芳香能力

Yongzhang Zhu^1,2, Xiaoqing Hong¹, Zhenghua Xu²

¹College 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.

Foods (Basel, Switzerland)

|April 16, 2025

概括

这项研究确定了来自中国葡萄园的原生Oenococcus oeni菌株用于乳发酵 (MLF). 选择的菌株显示了增强的MLF动力学和改善的葡萄酒香味概况,为区域初始种植提供了潜力.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
微生物学微生物学
食品科学食品科学食品科学

背景情况:

乳发酵 (MLF) 对葡萄酒质量至关重要,主要是由Oenococcus oeni.
本土Oenococcus oeni菌株为区域葡萄酒的特点提供了独特的潜力.
鉴定和适应这些品种是优化酒的关键.

研究的目的:

来自中国葡萄酒地区的土著Oenococcus oeni菌株的隔离和特征.
选择和调整品种以提高劣乳性发酵 (MLF) 性能和葡萄酒香味.
评估这些适应菌株作为区域初始种植的潜力.

主要方法:

对170个土著Oenococcus oeni分离物的多相分析.
在葡萄酒压力条件下的适应性实验室演变.
使用SPME-GC-MS进行MLF动力学和芳香分析的比较评估.

主要成果:

确定了49个符合生物安全性的菌株,具有酸盐代谢潜力.
八个应力适应的分离体在马塞兰葡萄酒中表现出优异的MLF动力学.
三个分离物 (3-31, 9-10, 9-50) 显著增强了关键发酵香味.

结论:

适应的土著Oenococcus oeni菌株显示出作为区域初始培养的希望.
这些品种可以提高MLF的效率,并有助于地表达式的酒.
这项研究支持优化中国葡萄酒行业的微生物资源.

关键词:

在MLF的MLF 香味香气香气香气香气香气生物安全生物安全乳酸细菌是一种乳酸细菌.压力耐受性耐压力耐受性

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