以多类代谢物为中心的洞察力,通过使用本土微生物的乳发酵来提高葡萄酒质量
Biying Zhang1, Hui Liu1, Cuiyi Zhang1
1College of Enology, College of Horticulture, 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, Shaanxi, China.
Food chemistry
|June 13, 2025
概括
本地乳酸细菌菌株Oenococcus oeni (Oe144-46) 和Lactobacillus plantarum (LpXJ25) 显著影响葡萄酒的特性. 144-46增强果味,而LpXJ25增强花的烯和颜色的稳定性.
科学领域:
- 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:
- 本土乳酸细菌 (LAB) 对于定义葡萄酒风格和区域特征至关重要.
- 了解本地LAB的酒影响对于葡萄酒的质量和独特性至关重要.
研究的目的:
- 在乳发酵 (MLF) 过程中评估本地Oenococcus oeni (O. oeni) 和Lactobacillus plantarum (L. plantarum) 的葡萄酒学特征.
- 评估特定的LAB菌株对葡萄酒颜色,多性蛋白质和不同品种葡萄酒中的挥发性化合物的影响.
主要方法:
- 在四种品种葡萄酒中使用精选的本地O. oeni (Oe144-46) 和L. plantarum (LpXJ25) 菌株进行了乳发酵.
- 分析包括可活细胞数量,酸盐降解,乳酸盐产量,颜色参数,多含量和挥发性化合物 (GC-MS).
主要成果:
- 欧144-46在可活细胞,酸盐降解和乳酸盐生产方面表现优越.
- LpXJ25有效地保存了葡萄酒的颜色,增强了和亮度,并改变了多烯基的配置.
- LpXJ25显著增加了总烯含量 (4-7倍),增加了花的音调,而Oe144-46则提高了 Ester 含量,加剧了水果香味.
结论:
- O. oeni和L. plantarum两种菌株都具有独特的代谢能力,影响葡萄酒的感觉特征.
- 对于颜色稳定性和花复杂性来说,LpXJ25是有益的,而Oe144-46则增强了水果的特性.
- 该研究为选择特定的LAB菌株提供了基础,以根据其代谢特征开发独特和高质量的葡萄酒产品.
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