Isolation and brewing characteristics of wild-type lactic acid bacteria from Gansu Hexi Corridor
HAO Nan1, MA Tengzhen1, YUN Jianmin1, YANG Xueshan1, LI Aixia1, CHEN Yanxiong2, HAN Shunyu1*
1(Gansu Agricultural University, Gansu Key Lab of Viticulture and Enology, Gansu Research and Development Center of Wine Industry, College of Food Science and Engineering, Lanzhou 730070, China) 2(Gansu Qilian Winery Co.,Ltd, Gaotai 734304,China)
Abstract: The lactic acid bacteria (LAB) for wine making in China are mostly imported from foreign manufactures, which has caused serious homogenization of wine quality. In this study, wild-type LABs from natural malolactic fermented red wine in Gansu Hexi Corridor were isolated, identified and their fermentation adaptability was examined. Three strains that could initiate malolactic fermentation and degrade acids were identified as Pediococcus parvulus. Of which, strain C30 showed significantly higher biomass yield at low fermentation temperature (15℃), high ethanol concentration (14%) and high SO2 concentration (50 mg/L) than that of commercial LAB. In conclusion, strain C30 could be used as a malolactic fermentation starter for wines and has potential value in improving the wine quality in Gansu Hexi Corridor.
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2019, Vol. 45 
