酒酒球菌(Oenococcus oeni)启动的苹果酸-乳酸发酵(malolactic fermentation,MLF)是酿造高品质葡萄酒的必需工艺,随着L-苹果酸逐渐转化为L-乳酸,葡萄酒的口感及香气均有明显改善和提升。为探究本土酒酒球菌诱导MLF对赤霞珠干红葡萄酒香气品质的影响,以甘肃河西走廊产区分离鉴定出的本土O. oeni为供试菌株,采用GC-MS检测MLF后酒样中的挥发性香气化合物,结合感官分析探讨其对香气品质的影响。结果表明,4株本土O. oeni均具有良好的L-苹果酸降解能力,但相互间却表现出一定的差异;QL-11菌株MLF后的干红葡萄酒中酯类、醇类化合物种类(分别为35、19种)均高于其他菌株发酵酒样,且香气物质总含量(15.16 mg/L)最高,感官分析呈现浓郁的花香、果香味,与商品菌OMEGA发酵酒样的香气特征差异明显,具有酿造代表产区风格葡萄酒的应用潜力。
The malolactic fermentation (MLF) through Oenococcus oeni is necessary for producing high quality dry red wine. The L-malic acid transformed into L-lactic acid during MLF,which is beneficial for improving the taste of wine,enhancing and modifying the volatile aroma compounds. To investigate the effect of MLF induced by native Oenococcus oeni on the aroma quality of Cabernet Sauvignon dry red wine,the local O. oeni strains isolated from Hexi corridor of Gansu province were used as the test strains,and volatile aroma compounds in MLF wines were detected by gas chromatography-mass spectrometry. The results showed that four O. oeni strains were able to complete the MLF successfully but exhibited some differences. The strain ZX-1 had the strongest malic acid-reducing ability,and completed MLF in 9 days,followed by MG-1 (11 days),while QL-11,MG-7 and OMEGA (commercial strain) completed MLF in about 14 days. Compared with the non MLF wine samples (CK),all the MLF wine samples inoculated with O. oeni were richer and more diverse in volatile aroma compounds. Thirty-five esters and 19 alcohols were detected in MLF wine induced by QL-11,which were
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