Food Research International ( IF 8.1 ) Pub Date : 2018-03-12 , DOI: 10.1016/j.foodres.2018.03.032 Shaoyang Wang , Siyu Li , Hongfei Zhao , Pan Gu , Yuqi Chen , Bolin Zhang , Baoqing Zhu
This study investigated the evolution of acetaldehyde and pyranoanthocyanins in wine during malolactic fermentation, and further evaluated the correlation between acetaldehyde and pyranoanthocyanins. Cabernet Gernischt wine after alcoholic fermentation was inoculated with four lactic acid bacteria strains. Malolactic fermentation kinetics and wine characteristics were compared. Results showed these strains exhibited different kinetics on wine malolactic fermentation. Wine with Lactobacillus plantarum had lower reducing sugar, total acid, and yellowness. Lactobacillus plantarum elevated the level of acetaldehyde in wine model medium and wine during malolactic fermentation. Malolactic fermentation using Lactobacillus plantarum significantly increased the concentration of pyranoanthocyanins, whereas O. oeni strain reduced the level of pyranoanthocyanins in wine. Polymerized anthocyanins percentage in wine was significantly enhanced after fermentation with Lactobacillus plantarum. Principal component analysis indicated that the characteristics of these strains inoculated wines after malolactic fermentation were segregated. The findings from this study could provide useful information on the wine color improvement through malolactic fermentation with suitable lactic acid bacteria strains.
中文翻译:
植物乳杆菌释放的乙醛会在苹果酸乳酸发酵过程中增强酒中吡喃花青素的积累
本研究调查了苹果酸乳酸发酵过程中葡萄酒中乙醛和吡喃花色素的演变,并进一步评价了乙醛和吡喃花色素的相关性。酒精发酵后的赤霞珠酒用四种乳酸菌菌株接种。比较了乳酸发酵的动力学和酒的特性。结果表明,这些菌株在葡萄酒苹果乳酸发酵中表现出不同的动力学。带有植物乳杆菌的葡萄酒还原糖,总酸和黄度较低。在乳酸发酵过程中,植物乳杆菌提高了葡萄酒模型培养基和葡萄酒中乙醛的水平。使用植物乳杆菌的苹果酸乳酸发酵显着增加了吡喃花青素的浓度,而O. oeni菌株降低了葡萄酒中吡喃花青素的水平。用植物乳杆菌发酵后,葡萄酒中的聚合花色苷含量显着提高。主成分分析表明,苹果酸发酵后,这些菌株的接种特征是分离的。这项研究的发现可以为通过乳酸菌发酵苹果乳酸发酵来改善葡萄酒的颜色提供有用的信息。