Food and Fermentation Industries >

2024 , Vol. 50 >Issue 14: 78 - 87

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039204

Effect of Oenococcus oeni and Lactiplantibacillus plantarum inoculation sequence on malolactic fermentation

  • LIU Hui ,
  • ZHANG Jiaxuan ,
  • ZHANG Biying ,
  • LI Jin ,
  • ZHOU Penghui ,
  • GUAN Xueqiang ,
  • SHI Kan ,
  • LIU Shuwen
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Shandong Academy of Grape, Jinan 250100, China)
    3(Shandong Technology Innovation Center for Wine Grape and Wine, Jinan 250100, China) 4 (Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China)
    5(Nation Forestry and Grassland Administration Engineering Research Center for Viti-Viniculture, Yangling 712100, China)
    6(Heyang Experimental and Demonstration Stations for Grape, Northwest A&F University, Weinan 715300, China)
    7(Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China)

Received date: 2024-03-13

  Revised date: 2024-04-08

  Online published: 2024-08-02

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Abstract

With deeper insights into the enology characteristics of Oenococcus oeni and Lactiplantibacillus plantarum, the co-inoculation strategy has been gradually explored in malolactic fermentation (MLF).Indigenous O.oeni SD2a (OeSD2a) and L.plantarum XJ25 (LpXJ25) were used for Cabernet Sauvignon and Cabernet Gernischt wines in this study.The dynamic changes of biomass and organic acids during MLF were monitored, composition and content of aroma compounds were also determined after MLF.Results demonstrated that the utilization of sequential inoculation significantly enhanced the degradation efficiency of malic acid and enriched the wines’ aroma.The final degradation of malic acid was observed to be higher in each sequential inoculation fermentation group compared to the simultaneous inoculation group (the highest was 98.21% in Cabernet Gernischt wine and 99.24% in Cabernet Sauvignon wine).The inoculation sequence of (0 h) OeSD2a+(24 h) LpXJ25 exhibited the most optimal performance in aroma compounds synthesis, resulting in the highest total aroma concentration after MLF (486.72 mg/L in Cabernet Gernischt wine, 504.24 mg/L in Cabernet Sauvignon wine).The contents of ethyl nonanoate, ethyl laurate, and α-terpinenol were significantly increased, which improved the aroma performance of the wine samples.Therefore, the selection of the appropriate inoculation sequence is crucial in co-fermentation conditions to MLF enhance efficiency and improve wine aroma quality.

Key words： malolactic fermentation; Lactiplantibacillus plantarum; Oenococcus oeni; co-inoculation; wine aroma

Cite this article

LIU Hui , ZHANG Jiaxuan , ZHANG Biying , LI Jin , ZHOU Penghui , GUAN Xueqiang , SHI Kan , LIU Shuwen . Effect of Oenococcus oeni and Lactiplantibacillus plantarum inoculation sequence on malolactic fermentation[J]. Food and Fermentation Industries, 2024 , 50(14) : 78 -87 . DOI: 10.13995/j.cnki.11-1802/ts.039204

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