Food and Fermentation Industries >

2021 , Vol. 47 >Issue 1: 71 - 78

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023194

Effects of different inoculation methods of Pediococcus parvulus C30 on quality of Cabernet Sauvignon wine

  • HAO Nan ,
  • MA Tengzhen ,
  • YANG Xueshan ,
  • ZHANG Bo ,
  • HAN Shunyu
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Gansu Key Lab of Viticulture and Enology, Lanzhou 730070, China)
    3(China Wine Industry Technology Institute, Yinchuan 750021, China)

Received date: 2019-12-24

  Revised date: 2020-07-17

  Online published: 2021-02-03

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Abstract

Pediococcus parvulus C30 from Gansu Hexi Corridor was used as a malolactic fermentation starter for Cabernet Sauvignon wine, and the effect of malolactic fermentation on the wine quality by P. parvulus C30 of different inoculation methods were compared. P. parvulus C30 was inoculated at the early, middle and late period of the fermentation using commercial lactic acid bacteria as a control. The results showed that the shortest duration to complete the malolactic fermentation was 27 days when P. parvulus C30 was inoculated in the late period of the alcoholic fermentation. The contents of polysaccharides, biogenic amine, other substances, reducing sugar and alcohol degree met national standards. The total contents of aroma components in wine samples fermented with P. parvulus C30 were significantly higher compared to commercial strains. In conclusion, P. parvulus C30 can complete malolactic fermentation. It has excellent performance in malolactic fermentation when inoculated in the late period of alcohol fermentation, and it has a positive impact on the quality of Cabernet Sauvignon wine.

Key words： Cabernet Sauvignon wine; Pediococcus parvulus; malolactic fermentation; inoculation method

Cite this article

HAO Nan , MA Tengzhen , YANG Xueshan , ZHANG Bo , HAN Shunyu . Effects of different inoculation methods of Pediococcus parvulus C30 on quality of Cabernet Sauvignon wine[J]. Food and Fermentation Industries, 2021 , 47(1) : 71 -78 . DOI: 10.13995/j.cnki.11-1802/ts.023194

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