近年来,优良的植物乳杆菌在葡萄酒研究中受到广泛关注。为评价本土植物乳杆菌在不同品种葡萄酒中的发酵性能,该研究以植物乳杆菌(Lactobacillus plantarum)XJ-25、XJ-14和XJA-2为研究对象,选择赤霞珠、西拉、美乐、蛇龙珠葡萄酒为发酵原料,监测苹果酸乳酸发酵过程中的菌密度、苹果酸、乳酸的动态变化,并检测发酵结束时的还原糖、酒精度、花色苷和CIELAB颜色参数。结果表明,在不同品种的葡萄酒中,XJ-25和XJ-14的菌密度均能保持106 CFU/mL以上;XJ-14表现出最强的降酸能力,苹果酸降解率最高可达92.20%,平均为89.34%。经XJ-14发酵后的西拉葡萄酒中的花色苷总含量提高了4.81倍,CIELAB颜色参数表明发酵后的酒样颜色最亮。因此,植物乳杆菌XJ-14具有成为商业发酵剂的潜力。
Lactobacillus plantarum strains with excellent fermentation performance rose wide attention in enology. To evaluate the fermentation performance of indigenous L. plantarum strains, XJ-25, XJ-14, and XJA-2 were used for Cabernet Sauvignon, Syrah, Merlot, and Cabernet Gernischt wine fermentation. During malolactic fermentation, the dynamic changes of bacterial density, malic acid, and lactic acid were monitored. At the end of the fermentation, the level of reducing sugar, alcohol, anthocyanins, and CIELAB color parameters were determined. The results showed that the bacterial density of XJ-25 and XJ-14 strains consistently maintained above 106 CFU/mL among different wines. Strain XJ-14 showed the highest acid-reducing ability, and the degradation rate for malic acid was up to 92.20% with an average of 89.34%. The content of total anthocyanin in Syrah wine fermented by XJ-14 was increased by 4.81 folds and the CIELAB color parameter indicated that the Syrah wine sample was the brightest. Therefore, Lactobacillus plantarum XJ-14 has the potential to be utilized as a commercial starter.
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