Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 126 - 132

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026009

Effects of different inoculation on aroma quality of Cabernet Sauvignon dry red wine

  • LI June ,
  • MAO Yaling ,
  • ZHU Xia ,
  • HAN Shunyu ,
  • YANG Xueshan
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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)

Received date: 2021-05-18

  Revised date: 2021-06-12

  Online published: 2021-11-04

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Abstract

Malolactic fermentation (MLF) can improve the flavor quality of dry red wine, and the reasonable inoculation is critical to induce MLF successfully. The Cabernet Sauvignon grape was used as raw materials and two local Oenococcus oeni strains (GF-2, ZX-1) were selected for MLF to explore the effects of simultaneous inoculation and sequential inoculation on the main volatile compounds of Cabernet Sauvignon wine. The results showed that the MLF could reduce the concentration of L-malic acid and increase the content of volatile compounds in wines, especially esters and terpenes. Compared with traditional sequential inoculation, simultaneous inoculation of MLF not only shortened the fermentation time, but also produced more volatile compounds. Comprehensive analysis showed that the content of esters and terpenes in the wine samples simultaneous inoculated with GF-2 strain was higher, which contributed the wine with rich floral and fruity flavor.

Key words： malolactic fermentation; inoculation method; Oenococcus oeni; aroma

Cite this article

LI June , MAO Yaling , ZHU Xia , HAN Shunyu , YANG Xueshan . Effects of different inoculation on aroma quality of Cabernet Sauvignon dry red wine[J]. Food and Fermentation Industries, 2021 , 47(19) : 126 -132 . DOI: 10.13995/j.cnki.11-1802/ts.026009

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