The malolactic fermentation (MLF) through Oenococcus oeni is necessary for producing high quality dry red wine. The L-malic acid transformed into L-lactic acid during MLF,which is beneficial for improving the taste of wine,enhancing and modifying the volatile aroma compounds. To investigate the effect of MLF induced by native Oenococcus oeni on the aroma quality of Cabernet Sauvignon dry red wine,the local O. oeni strains isolated from Hexi corridor of Gansu province were used as the test strains,and volatile aroma compounds in MLF wines were detected by gas chromatography-mass spectrometry. The results showed that four O. oeni strains were able to complete the MLF successfully but exhibited some differences. The strain ZX-1 had the strongest malic acid-reducing ability,and completed MLF in 9 days,followed by MG-1 (11 days),while QL-11,MG-7 and OMEGA (commercial strain) completed MLF in about 14 days. Compared with the non MLF wine samples (CK),all the MLF wine samples inoculated with O. oeni were richer and more diverse in volatile aroma compounds. Thirty-five esters and 19 alcohols were detected in MLF wine induced by QL-11,which were
WANG Shi
,
WANG Lulu
,
ZHAO Dandan
,
YANG Xueshan
,
HAN Shunyu
,
ZHU Xia
. Influence of native Oenococcus oeni in Hexi corridor of Gansu province on the aroma quality of Cabernet Sauvignon dry red wine[J]. Food and Fermentation Industries, 2020
, 46(15)
: 245
-251
.
DOI: 10.13995/j.cnki.11-1802/ts.023393
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