The lactic acid bacteria (LAB) for wine making in China are mostly imported from foreign manufactures, which has caused serious homogenization of wine quality. In this study, wild-type LABs from natural malolactic fermented red wine in Gansu Hexi Corridor were isolated, identified and their fermentation adaptability was examined. Three strains that could initiate malolactic fermentation and degrade acids were identified as Pediococcus parvulus. Of which, strain C30 showed significantly higher biomass yield at low fermentation temperature (15℃), high ethanol concentration (14%) and high SO2 concentration (50 mg/L) than that of commercial LAB. In conclusion, strain C30 could be used as a malolactic fermentation starter for wines and has potential value in improving the wine quality in Gansu Hexi Corridor.
HAO Nan
,
MA Tengzhen
,
YUN Jianmin
,
YANG Xueshan
,
LI Aixia
,
CHEN Yanxiong
,
HAN Shunyu
. Isolation and brewing characteristics of wild-type lactic acid bacteria from Gansu Hexi Corridor[J]. Food and Fermentation Industries, 2019
, 45(10)
: 142
-148
.
DOI: 10.13995/j.cnki.11-1802/ts.019590
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