为有效调控季风性产区葡萄酒的风味特征,该研究以酒酒球菌Oenococcus oeni SD-2a为对照,通过评价各菌株的pH耐受性、乙醇耐受性、SO2耐受性及β-葡萄糖苷酶活性,从中优选出1株酿酒适应性强且高产β-葡萄糖苷酶的优良植物乳植杆菌Lactiplantibacillus plantarum 10。将其与酿酒酵母(Saccharomyces cerevisiae)进行同时接种和顺序接种发酵,并对发酵酒样进行发酵活性测定、微生物生长分析、理化指标测定和香气分析,以评估其在葡萄酒中的发酵特性。结果表明,L.plantarum 10具有良好的耐受性,可耐受pH值2.9、体积分数14%的乙醇溶液,80 mg/L SO2,β-葡萄糖苷酶活性为0.82 μmol/(min·g),在受试乳酸菌中表现最佳;L.plantarum 10与O.oeni SD-2a的发酵周期相同,在不同接种方式下均能完成苹果酸-乳酸发酵,且在单位菌体密度下L.plantarum 10的苹果酸-乳酸发酵活性比O.oeni SD-2a更高。同时接种方式下L.plantarum 10有效促进了萜烯类物质和脂肪酸类物质的释放,其中橙花叔醇含量为O.oeni SD-2a对应酒样的1.8倍。该研究可为增香乳酸菌的开发及葡萄酒风味调控提供技术基础及理论依据。
The problem of high acidity of grape materials in monsoon areas usually require malolactic fermentation to reduce acidity and improve flavor characteristics. Lactiplantibacillus plantarum and Oenococcus oeni are the two main genera responsible for wine malolactic fermentation, there are many researches on O.oeni and it is commonly used in the wine industry.In this study, a Lactiplantibacillus plantarum 10 with higher adaptability in wine-like condition (a pH of 2.9, 14% ethanol, and 80 mg/L SO2) and β-glucosidase (0.82 μmol/(min·g)) activity was isolated.Subsequently, L.plantarum 10 and O.oeni SD-2a respectively co-inoculated or sequentially inoculated with Saccharomyces cerevisiae for Merlot wine fermentation.Results showed L.plantarum 10 and O.oeni SD-2a all completed MLF under two inoculation strategies with similar fermentation duration.Notably, L.plantarum 10 showed higher MLF activity per unit cell density compared to O.oeni SD-2a.During co-inoculation, L.plantarum 10 enhanced the release of terpenes and fatty acids, with the levels of nerolidol exhibited 1.8 times that of wines fermented with O.oeni SD-2a.This study indicated that L.plantarum has good potential to enhance aroma characteristics and become ferment agent in wine-making.
[1] 张国军, 王晓玥, 孙磊, 等.典型大陆季风气候葡萄设施栽培理念与策略分析[J].中外葡萄与葡萄酒, 2016(2):37-41.
ZHANG G J, WANG X Y, SUN L, et al.Concept and strategy analysis of grape protected cultivation in typical continental monsoon climate[J].Sino-Overseas Grapevine & Wine, 2016(2):37-41.
[2] VILLAMOR R R, ROSS C F.Wine matrix compounds affect perception of wine aromas[J].Annual Review of Food Science and Technology, 2013, 4:1-20.
[3] HE Y, WANG X Y, LI P H, et al.Research progress of wine aroma components:A critical review[J].Food Chemistry, 2023, 402:134491.
[4] HJELMELAND A K, EBELER S E.Glycosidically bound volatile aroma compounds in grapes and wine:A review[J].American Journal of Enology and Viticulture, 2015, 66(1):1-11.
[5] SUMBY K M, BARTLE L, GRBIN P R, et al.Measures to improve wine malolactic fermentation[J].Applied Microbiology and Biotechnology, 2019, 103(5):2033-2051.
[6] ZHAO H Y, LI Y Q, LIU L X, et al.Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation[J].Food Research International, 2022, 159:111604.
[7] HU K, ZHAO H Y, KANG X T, et al.Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S.cerevisiae, P.fermentans, and L.brevis[J].LWT, 2022, 154:112711.
[8] 陆文轩, 张碧颖, 巴旦加布, 等.植物乳杆菌在不同品种葡萄酒中苹果酸乳酸发酵性能的评价[J].食品与发酵工业, 2022, 48(12):82-89;96.
LU W X, ZHANG B Y, BA D, et al.Evaluation on malolactic fermentation performance of Lactobacillus plantarum in wine fermentation with different grape varieties[J].Food and Fermentation Industries, 2022, 48(12):82-89;96.
[9] IORIZZO M, TESTA B, LOMBARDI S J, et al.Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release[J].LWT, 2016, 73:557-566.
[10] 曹颖, 郑玉娟, 刘龙祥, 等.葡萄酒苹果酸-乳酸发酵优良菌株的筛选与发酵性能分析[J].食品研究与开发, 2021, 42(11):138-144.
CAO Y, ZHENG Y J, LIU L X, et al.Isolation and characterization of autochthonous Oenococcus oeni from a Chinese native grape variety[J].Food Research and Development, 2021, 42(11):138-144.
[11] LERM E, ENGELBRECHT L, DU TOIT M.Selection and characterisation of Oenococcus oeni and Lactobacillus plantarum South African wine isolates for use as malolactic fermentation starter cultures[J].South African Journal of Enology and Viticulture, 2016, 32(2):280-295.
[12] ZHAO H Y, LIU L X, PENG S, et al.Heterologous expression of argininosuccinate synthase from Oenococcus oeni enhances the acid resistance of Lactobacillus plantarum[J].Frontiers in Microbiology, 2019, 10:1393.
[13] BISOTTO A, JULIEN A, RIGOU P, et al.Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must[J].Australian Journal of Grape and Wine Research, 2015, 21(2):194-199.
[14] GRIMALDI A, BARTOWSKY E, JIRANEK V.A survey of glycosidase activities of commercial wine strains of Oenococcus oeni[J].International Journal of Food Microbiology, 2005, 105(2):233-244.
[15] 董梅. 酒类酒球菌31MBR β-D-葡萄糖苷酶的分离纯化及酶学性质研究[D].杨陵:西北农林科技大学, 2014.
DONG M.Purification and characterization of β-D-glucosidase from Oenococcus ostreatus 31MBR[D].Yangling:Northwest A&F University, 2014.
[16] FERRANDO N, ARAQUE I, ORTÍS A, et al.Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation[J].Food Research International, 2020, 138:109779.
[17] WANG C S, SUN S Y, ZHOU H R, et al.The influence of Lactiplantibacillus plantarum and Oenococcus oeni starters on the volatile and sensory properties of black raspberry wine[J].Foods, 2023, 12(23):4212.
[18] KRIEGER-WEBER S, HERAS J M, SUAREZ C.Lactobacillus plantarum, a new biological tool to control malolactic fermentation:A review and an outlook[J].Beverages, 2020, 6(2):23.
[19] BRIZUELA N S, BRAVO-FERRADA B M, LA HENS D V, et al.Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum[J].LWT, 2017, 77:348-355.
[20] BONOMO M G, DI TOMASO K, CALABRONE L, et al.Ethanol stress in Oenococcus oeni:Transcriptional response and complex physiological mechanisms[J].Journal of Applied Microbiology, 2018, 125(1):2-15.
[21] GUTH H.Quantitation and sensory studies of character impact odorants of different white wine varieties[J].Journal of Agricultural and Food Chemistry, 1997, 45(8):3027-3032.
[22] 杨毓. 葡萄酒酿造过程中萜烯分子重排及其挥发呈香的多酚基质效应研究[D].杨凌:西北农林科技大学, 2023.
YANG Y.Molecular rearrangement and polyphenolic matrix effects on volatile aroma presentationofterpene in winemaking[D].Yangling:Northwest A&F University, 2023.
[23] LI N, WANG L Y, YIN J, et al.Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae[J].Food Research International, 2022, 153:110959.
[24] BELDA I, RUIZ J, ESTEBAN-FERNÁNDEZ A, et al.Microbial contribution to wine aroma and its intended use for wine quality improvement[J].Molecules, 2017, 22(2):189.
[25] 张嘉璇, 张萃异, 刘辉, 等.本土乳酸菌苹果酸-乳酸发酵对“户太十一号” 葡萄酒品质的影响[J].中国酿造, 2024, 43(9):29-37.
ZHANG J X, ZHANG C Y, LIU H, et al.Effect of malic-lactic fermentation by indigenous lactic acid bacteria on the quality of ‘Hu Tai No.11’ wine[J].China Brewing, 2024, 43(9):29-37.
