Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis
Fruity aroma modifications in Merlot wines during simultaneous alcoholic and malolactic fermentations through mixed culture of S. cerevisiae, P. fermentans, and L. brevis
复制标题
DOI：
10.1016/j.lwt.2021.112711
复制
发表时间：
2021-10-27
影响因子：
6
通讯作者：
Tao, Yongsheng
中科院分区：
文献类型：
--
作者：
Hu, Kai;Zhao, Hongyu;Tao, Yongsheng
作为一类葡萄酒乳酸菌，乳酸菌因具有多种与香气相关的酶而在苹果酸-乳酸发酵中受到越来越多的关注。本研究分离到一株具有较高β-葡萄糖苷酶活性的短链乳杆菌26，并将其与酵母(酿酒酵母和发酵毕赤酵母)共接种，对美乐葡萄酒的果香改良进行了研究。与传统接种(酵母菌酒精发酵后依次接种短链杆菌26)相比，三种菌联合接种可同时诱导酒精发酵和苹果酸-乳酸发酵，显著缩短总发酵时间。发酵假单胞菌与优势种酿酒酵母共发酵可提高短链球菌26细胞的活力。同时，短链霉菌26的β-葡萄糖苷酶活性提高了萜类的含量，发酵假单胞菌诱导产生了高级醇乙酸酯和脂肪酸乙酯。感官分析表明，基于共接种的葡萄酒增加了水果香气的复杂性，与果酱和温和的水果味联系在一起。
As a group of wine lactic acid bacteria, Lactobacillus has gained growing interest in malolactic fermentation due to possessing diverse aroma-related enzymes. In this study, a Lactobacillus brevis 26 with high beta-glucosidase activity was isolated, and co-inoculated with yeasts (Saccharomyces cerevisiae and Pichia fermentans) to characterize fruity aroma modifications in Merlot wine. Compared with the traditional inoculation (sequential inoculation of L. brevis 26 after alcoholic fermentation by yeasts), co-inoculation of the three species induced simultaneous alcoholic and malolactic fermentations, leading to a pronounced reduction in total fermentation duration. P. fermentans increased L. brevis 26 cell viability when co-fermented with the predominant species S. cerevisiae. Meanwhile, the beta-glucosidase activity of L. brevis 26 elevated terpene contents, and P. fermentans induced the production of higher alcohol acetates and fatty acid ethyl esters. Sensory analysis showed that coinoculation-based wines had enhanced complexity of fruity aroma profiles associated with jammy and temperate fruity notes.