从新疆北麓产区的赤霞珠葡萄酒中筛选出3株乳酸菌,经16S rDNA鉴定,分别为酒酒球菌JN1(Oenococcus oeni)、植物乳杆菌ZN3(Lactobacillus plantarum)和干酪乳杆菌GN9(Lactobacillus casei)。以酒酒球菌JN1、植物乳杆菌ZN3、干酪乳杆菌GN9和商业菌株S1开启赤霞珠葡萄酒苹果酸-乳酸发酵(malolactic fermentation,MLF),并采用高效液相色谱技术和顶空固相微萃取结合气相色谱质谱联用(headspace solid-phase microextraction/gas chromatography-mass spectrometry,HS-SPME-GC-MS)技术检测葡萄酒的理化指标和香气物质,考察乳酸菌对赤霞珠葡萄酒品质的影响。结果表明,乳酸菌的MLF能力大小为：ZN3>S1>JN1>GN9,除GN9外,其他菌株参与发酵后均使香气物质的种类和含量有所增加。GN9酒样的特征性香气物质为丁内酯, JN1酒样的特征性香气物质为3-甲基丁酸、(E)- 3-己烯-1-醇、异戊醇和正己醇, ZN3酒样的特征性香气物质为癸醛、乙醛、正辛醇和3-甲基丁酸乙酯。相比商业菌株S1,3株乳酸菌为葡萄酒赋予了独特的风味,其中植物乳杆菌ZN3具有最强的MLF能力,能显著增加香气物质的种类和含量,赋予葡萄酒果香味、玫瑰味、脂肪味、咖啡香味和茴香味,在关键性香气分析和感官分析中均具有最优评价,具有进一步开发成商业发酵剂的潜力。
Oenococcus oeni JN1,Lactobacillus plantarum ZN3 and Lactobacillus casei GN9 were screened out from Cabernet Sauvignon wines in the northern region of Xinjiang and identified according to the sequence identity of their 16S rDNA. This research started malolactic fermentation (MLF) of Cabernet Sauvignon with O. oeni JN1,L. plantarum ZN3,L. casei GN9 and commercial strain S1,meanwhile,high-performance liquid chromatography and headspace solid-phase microextraction combined gas chromatograph-mass spectrometry were adopted to examine physicochemical indexes,aroma substance of the wine and the effects of lactic acid bacteria fermentation on the quality of Cabernet Sauvignon were observed. The results showed that MLF capabilities of lactic acid bacteria were ZN3>S1>JN1>GN9. Categories and content of aroma substances were increased in the samples fermented by each strain except GN9. Characteristic aroma substance of GN9 samples was butyrolactone; in JN1 samples,they were (E)-3-hexene-1-ol,isoamyl alcohol and hexanol; and for ZN3 samples,they were decanal,acetaldehyde,octanol and ethyl 3-methylbutyrat. Compared with commercial strain S1,three lactic acid bacteria empowered the unique flavor structure to the wine. Of which L. plantarum ZN3 was of maximal MLF capability and can greatly increase categories and content of aroma substance and can enable the wine with fruit flavor,rose flavor,fat flavor,coffee fragrance and anise flavor. It was of optimal assessment in key aroma analysis and sensory analysis and of further potential to be developed into commercial starter.
[1] 王平,孙钦明. 对新疆葡萄酒产业发展的几点思考[J]. 新疆农垦科技,2016,39(5): 67-69.
[2] JANCIS R.Oxford companion to wine[J]. 1994.
[3] BELAND F A,BENSON R W,MELLICK P W,et al.Effect of ethanol on the tumorigenicity of urethane (ethyl carbamate) in B6C3F1 mice[J]. Food and Chemical Toxicology,2005,43(1): 1-19.
[4] 张春晖,李华. 葡萄酒微生物学[M]. 西安: 陕西人民出版社,2003.
[5] MICHLMAYR H,NAUER S,BRANDES W,et al.Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni[J]. Food Chemistry,2012,135(1):80-87.
[6] BARTOWSKY E,RESEARCH W.Oenococcus oeni and malolactic fermentation-moving into the molecular arena[J]. Australian Journal of Grape and Wine Research,2010,11(2): 174-187.
[7] SIEBERT T E,SMYTH H E,CAPONE D L,et al.Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS[J]. Analytical and Bioanalytical Chemistry,2005,381(4): 937-947.
[8] LAURENT M H,HENICK-KLING T,ACREE T-E.Changes in the aroma and odor of Chardonnay wine due to malolactic fermentation[J]. Wein-Wissenschaft,1994,49(1): 3-10.
[9] BARTOWSKY E J,HENSCHKE P A.The ‘buttery’ attribute of wine diacetyl desirability,spoilage and beyond[J]. International Journal of Food Microbiology,2004,96(3): 235-252.
[10] TOIT M D, ENGELBRECHT L, LERM E, et al.Lactobacillus: The next generation of malolactic fermentation starter cultures—an overview[J]. Food and Bioprocess Technology,2011,4(6): 876-906.
[11] 钟海霞,周晓明,齐莹莹,等.新疆8个葡萄品种糖组分及含量比较分析[J]. 新疆农业科学,2019,56(7): 1 250-1 257.
[12] ANTALICK G,PERELLO M C,REVEL G D.Development,validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography-mass spectrometry[J]. Food Chemistry,2010,121(4): 1 236-1 245.
[13] Sensory analysis: General guidance for the staff of a sensory evaluation laboratory. Part 2: Recruitment and training of panel leaders: NEN ISO 13300-2-2006[S]. Switzerland: Geneva,2006.
[14] JACKSON R S.Wine tasting: A professional handbook[M]. 2th ed. Pittsburgh: Academic Press,2009.
[15] RUTAN T,HERBST-JOHNSTONE M,PINEAU B,et al.Characterization of the aroma of central Otago pinot noir wines using sensory reconstitution studies[J]. American Journal of Enology and Viticulture,2014,65(4): 424-434.
[16] 冯涛,王旭增,王一非,等. 葡萄园土壤中酿酒酵母的分离鉴定及其发酵葡萄酒香气成分分析[J]. 食品科学,2018,39(14): 213-220.
[17] MICHLMAYR H,EDER R,KULBE K D,et al.β-Glycosidase activities of Oenococcus oeni: Current state of research and future challenges[J]. Mitteilungen Klosterneuburg,2012,62(3): 87-96.
[18] GAGNÉ S,LUCAS P M,PERELLO M C,et al.Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates[J]. Journal of Applied Microbiology,2011,110(1): 218-228.
[19] MALHERBE S,TREDOUX A G J,HÉLNE H,et al. Comparative metabolic profiling to investigate the contribution of O.oeni MLF starter cultures to red wine composition[J]. Journal of Industrial Microbiology & Biotechnology,2012,39(3): 477-494.
[20] HÉCTOR R,BLANCA D L R,CARMEN G C,et al. Characterization of tannase activity in cell-free extracts of Lactobacillus plantarum CECT 748T[J]. International Journal of Food Microbiology,2008,121(1): 92-98.
[21] MOLINA A M,GUADALUPE V,VARELA C,et al.Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains[J]. Food Chemistry,2009,117(2): 189-195.
[22] ANA E,EVA C,LAURA F A,et al.Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines[J]. Journal of Agricultural Food Chemistry,2007,55(11): 4 501-4 510.
[23] FRANCIS I L,NEWTON J,RESEARCH W.Determining wine aroma from compositional data[J]. Australian Journal of Grape and Wine Research,2008,11(2): 114-126.
[24] MAICAS S,GIL J V,PARDO I,et al.Improvement of volatile composition of wines by controlled addition of malolactic bacteria[J]. Food Research International,1999,32(7): 491-496.
[25] DELAQUIS P,CLIFF M,KING M,et al.Effect of two commercial malolactic cultures on the chemical and sensory properties of Chancellor wines vinified with different yeasts and fermentation temperatures[J]. American Journal of Enology and Viticulture,2000,51(1): 42-48.
[26] ALLEN M S,LACEY M J,BOYD S,et al.Determination of methoxypyrazines in red wines by stable isotope dilution gas chromatography-mass spectrometry[J]. Journal of Agricultural and Food Chemistry,1994,42(8): 1 734-1 738.
[27] ZHANG Z W,JIANG B.Volatile compounds of young wines from cabernet sauvignon,cabernet gernischet and chardonnay varieties grown in the loess plateau region of China[J]. Molecules,2010,15(12): 9 184-9 196.
[28] GARCA-CARPINTERO E G,SNCHEZ-PALOMO E,GMEZ GALLEGO M A,et al. Effect of cofermentation of grape varieties on aroma profiles of La Mancha red wines[J]. Journal of Food Science,2011,76(8): 1 169-1 180.
[29] WANG J,GAMBETTA J M,JEFFERY D W.Comprehensive study of volatile compounds in two Australian rosé wines: Aroma extract dilution analysis (AEDA) of extracts prepared using solvent-assisted flavor evaporation (SAFE) or headspace solid-phase extraction (HS-SPE)[J]. Journal of Agricultural and Food Chemistry,2016,64(19): 3 838-3 848.
[30] ESCUDERO A,CAMPO E,FARIA L,et al.Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines[J]. Journal of Agricultural and Food Chemistry,2007,55(11): 4 501-4 510.
