不同乳酸菌发酵剂参与的苹果酸-乳酸发酵(maliclactic fermentation,MLF)过程造成了葡萄酒风味上的差异。为探究不同接种方式下乳酸菌的相互作用及对最终风味物质的影响,该研究采用植物乳植杆菌(Lactiplantibacillus plantarum)YH-17与酒酒球菌(Oenococcus oeni)S共发酵葡萄酒,检测MLF前后基本理化指标,并基于风味组学技术分析[顶空固相微萃取-气相色谱-质谱联用(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)、液相色谱-质谱联用(liquid chromatography-tandem mass spectrometry,LC-MS)]5种不同接种方式下风味物质的差异。结果表明,5种接种方式均可在8 d内完成MLF,先接种O.oeni S 48 h后接种L.plantarum YH-17(S48L组)的酒体拥有5组中最优的风味物质组成表现,显著增加了更多醇(6种)、酯(5种)、醛酮(3种)类物质。挥发性成分分析表明,S48L组苯甲醛、1-壬醇、香豆雌酚含量显著高于平均水平,3-庚醇含量则显著低于平均水平。非挥发性成分分析表明,S48L组样品中香豆雌酚、月桂胺氧化物、2-苯乙基-β-D-葡萄糖苷显著高于平均水平。综合对比分析发现S48L组的酒体部分保留了O.oeni S的发酵特征。该实验结果显示针对具体菌株,选择合适共发酵接种策略可以充分发挥菌株各自的优势,赋予酒体更为突出的特点。
The malolactic fermentation (MLF) process involving different lactic acid bacteria strains resulted in distinctive wine flavor profiles.To investigate the interactions between lactic acid bacteria with different inoculation methods and their effects on final flavor compounds, this study employed co-fermentation of wine using Lactobacillus plantarum YH-17 and Oenococcus oeni S.Basic physicochemical indicators were measured before and after malolactic fermentation (MLF), and flavoromics technologies, including headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS), were applied to investigate differences in flavor compounds with five different inoculation methods.Results demonstrated that all five inoculation methods could complete MLF within 8 days.The inoculation method of (0 h)O.oen S + (48 h)L.plantarum YH-17 (S48L) exhibited the optimal flavor compound profile among the five groups, significantly increasing the number of alcohols (6 types), esters (5 types), and aldehydes and ketones (3 types).Volatile component analysis indicated that the content of benzaldehyde, 1-nonanol, and coumarin in the S48L group was significantly higher than the average level, while the content of 3-heptanol was significantly lower than the average level.Non-volatile component analysis showed that the content of coumarin, lauramide oxide, and 2-phenethyl-β-D-glucoside in the S48L group samples was significantly higher than the average level.Comprehensive comparative analysis revealed that the wine in the S48L group partially retained the fermentation characteristics of O.oeni S.These findings indicate that selecting appropriate co-fermentation strategies based on specific strains can fully leverage their respective advantages, thereby imparting more distinctive features to the wine.
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