This study aimed to explore the effects of inoculating Lactobacillus plantarum during alcoholic fermentation (AF) at different time to generate a co-fermentation of Saccharomyces uvarum and L. plantarum, to balance the effect of AF and malolactic fermentation (MLF) on wine. The results showed that L-malic acid metabolized from 5.04 g/L to 1.30 g/L on day 15 when L. plantarum was inoculated on the first day of AF, leading to increased fermentation rate and considerable reduction in overall fermentation duration. In addition, simultaneous inoculation not only reduced acidity and higher alcohol contents, but also improved the production of esters, especially when the ethyl lactate content increased to 24.313 mg/L, which improved the flavor quality of the wine.
LI Ping
,
LI Tong
,
GAO Yingying
,
ZHANG Cuiying
. Effects of co-fermentation of Saccharomyces uvarum andLactobacillus plantarum on wine brewing[J]. Food and Fermentation Industries, 2019
, 45(3)
: 138
-142
.
DOI: 10.13995/j.cnki.11-1802/ts.018462
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