优选本土乳酸菌-酵母接种时序对模拟红葡萄汁混菌发酵特性的影响
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(1.西北农林科技大学葡萄酒学院 陕西杨凌 712100;2.陕西省葡萄与葡萄工程技术研究中心 陕西杨凌 712100;3.西北农林科技大学宁夏贺兰山东麓葡萄酒试验示范站 宁夏永宁 750104)

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国家自然科学基金联合基金重点项目(U21A 20269);中央高校基本科研业务费(2452018118);陕西省自然科学基础研究计划项目(2021JQ-136);陕西省引进国外博士专项资助项目(F2020221005)


Effects of Inoculating Timing of Selected Indigenous Lactic Acid Bacteria and Yeast on Fermentation in Red Synthetic Grape Juice Medium
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(1.College of Enology, Northwest A & F University, Yangling 712100, Shaanxi;2.Shaanxi Grape and Wine Engineering Technology Research Center, Yangling 712100, Shaanxi;3.Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A & F University, Yongning 750104, Ningxia)

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    摘要:

    为探究混菌发酵对葡萄酒理化指标及酒样颜色的影响,利用3株优选乳酸菌6-20、GZC3、V22与酿酒酵母CECA进行同时和顺序发酵,综合探究乳酸菌-酵母接种时序对模拟红葡萄汁混菌发酵的影响。结果表明,各混菌组合间具有良好适配性,发酵期间乳酸菌与酵母菌体数量基本维持在106 CFU/mL以上,整体发酵周期约15 d左右,酒样的基本理化指标均符合国家葡萄酒相关标准。先接种乳酸菌的组合有利于苹果酸-乳酸发酵迅速触发;反之则更利于酒精发酵,尤其是CECA/6-20复合发酵组,先接种CECA较先接种6-20的处理,能够使得酒精发酵时长缩短2~4 d。不同的接种方式及发酵组合对酒样颜色和总酚均具有显著影响,其中在接种GZC3 4 d后接种酵母菌发酵组的酒样颜色最深。本文首次系统研究本土乳酸菌与酵母菌的接种时序对模拟葡萄酒发酵特性的影响,旨在为葡萄酒生产的提质增效及我国酿酒微生物种质资源的良性发展提供一定的参考依据。

    Abstract:

    Lactic acid bacteria can be inoculated at different stages of alcoholic fermentation during winemaking, but the influence of inoculation timing of indigenous lactic acid bacteria on wine is not well defined. The aim of this study was to investigate the influence of inoculation timing of Chinese indigenous lactic acid bacteria and commercial yeast on physiochemical parameters and the color of synthetic red grape juice. Three selected lactic acid bacteria 6-20, GZC3 and V22 were used to ferment the synthetic medium with Saccharomyces cerevisiae CECA. Two inoculation strategies were applied in the fermentation, including simultaneous and sequential inoculation, with single fermentation as the control. The sequential inoculation includes inoculating Saccharomyces cerevisiae 2 and 4 days prior to inoculating lactic acid bacteria and vice versa. The fermentation process was monitored by regularly measuring residual sugar, malic acid, and the colony numbers of both yeast and bacteria. After completion of fermentation, basic physiochemical parameters such as total acidity, volatile acidity, and pH were measured. Following this, total polyphenols and anthocyanins were determined by the Forlin phenol method and pH-differential method, respectively. Color parameters were then obtained through CIELab color space. Further, the correlation between color parameters and anthocyanin content was analyzed to evaluate wine color characteristics. Finally, Adobe Photoshop CS6 software was used to intuitively simulate the color of each wine sample. Results showed that there were significant differences in fermentation characteristics of simulated wine fermented by different inoculation strategies and these were strain-dependent. All strain pairs successfully completed alcohol fermentation (AF) in approximately 15 days. Malolactic fermentation (MLF) occurs simultaneously with or earlier than AF, depending on the inoculation timing of lactic acid bacteria. Not surprisingly, MLF was completed together with AF, or shortly after the depletion of residual sugar. Early inoculation of lactic acid bacteria was more conducive to MLF, whilst inoculation of yeast prior to lactic acid bacteria was more beneficial to AF. Particularly for CECA/6-20 mixed fermentations, AF took 2-4 days less when inoculating CECA prior to the inoculation of 6-20 compared to the rest inoculation strategies. Simultaneous inoculation of both S. cerevisiae and lactic acid bacteria had no significant effect on overall fermentation duration. The basic physicochemical parameters of all wine samples met the relevant national wine standards. In addition, the total phenol content and total anthocyanin level of most fermentation groups decreased significantly, and there was a significant correlation between these two parameters, though their correlation to CIELab color parameters was weak. With regard to wine colors, sequential inoculation resulted in darker colors compared to the simultaneous inoculation group. Interestingly, wine color was also species-specific, in particular, samples inoculated with Oenococcus oeni GZC3 were generally darker than that inoculated with Lactobacillus plantarum V22 and 6-20. To conclude, this study clearly proved that our selected indigenous lactic acid bacteria strains were compatible with the commercial yeast CECA regardless of inoculation timing, thereby reducing the overall fermentation duration. Co-fermentation of yeast and bacteria would impact certain physiochemical parameters of wine. This study provides theoretical support and reference for efficient local production of high-quality red wine as well as helps promote the wide application of indigenous wine in China.

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姜娇,史学容,柴梦淼,黄蓉,张艾霞,宋育阳,秦义,刘延琳.优选本土乳酸菌-酵母接种时序对模拟红葡萄汁混菌发酵特性的影响[J].中国食品学报,2023,23(11):114-124

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  • 收稿日期:2022-11-18
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  • 在线发布日期: 2023-12-14
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