Oenococcus oeni JN1,Lactobacillus plantarum ZN3 and Lactobacillus casei GN9 were screened out from Cabernet Sauvignon wines in the northern region of Xinjiang and identified according to the sequence identity of their 16S rDNA. This research started malolactic fermentation (MLF) of Cabernet Sauvignon with O. oeni JN1,L. plantarum ZN3,L. casei GN9 and commercial strain S1,meanwhile,high-performance liquid chromatography and headspace solid-phase microextraction combined gas chromatograph-mass spectrometry were adopted to examine physicochemical indexes,aroma substance of the wine and the effects of lactic acid bacteria fermentation on the quality of Cabernet Sauvignon were observed. The results showed that MLF capabilities of lactic acid bacteria were ZN3>S1>JN1>GN9. Categories and content of aroma substances were increased in the samples fermented by each strain except GN9. Characteristic aroma substance of GN9 samples was butyrolactone; in JN1 samples,they were (E)-3-hexene-1-ol,isoamyl alcohol and hexanol; and for ZN3 samples,they were decanal,acetaldehyde,octanol and ethyl 3-methylbutyrat. Compared with commercial strain S1,three lactic acid bacteria empowered the unique flavor structure to the wine. Of which L. plantarum ZN3 was of maximal MLF capability and can greatly increase categories and content of aroma substance and can enable the wine with fruit flavor,rose flavor,fat flavor,coffee fragrance and anise flavor. It was of optimal assessment in key aroma analysis and sensory analysis and of further potential to be developed into commercial starter.
ZHANG Yuchen
,
ZHANG Dandan
,
LIN Ke
,
WANG Bin
,
CHENG Weidong
,
SHI Xuewei
. Isolation of lactic acid bacteria from malolactic fermentation and their effect on the aroma compounds of wine[J]. Food and Fermentation Industries, 2020
, 46(15)
: 84
-92
.
DOI: 10.13995/j.cnki.11-1802/ts.023973
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