Effect of Malolactic Fermentation by Pediococcus parvulus on the Aroma of Different Wine Varieties

(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070)

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    Malolactic fermentation is one of the most important processes which influence biological stability and flavor quality of red wine. Recently, the selection and application of indigenous lactic acid bacteria gained more and more attention by researchers and wine makers. In this study, a selected Pediococcus parvulus C30 from Gansu Hexi Corridor was used, effects of malolactic fermentation on fermentation kinetics, chemical composition and sensory properties of Pinot Noir wine, Merlot wine and Cabernet Sauvignon wine were analyzed. The results showed that both the Pediococcus parvulus C30 and commercial lactic acid bacteria could complete malolactic fermentation in 12-36 days. Physical-chemical index, including reducing sugar, alcohol content, total acidity and volatile acidity of fermented wine meet the national standard in China. Compared with control wine, Pinot Noir and Cabernet Sauvignon wines fermented by C30 strain showed significantly higher in volatile esters and alcohols, which might contribute stronger fruity and floral notes in wine. Sensory evaluation indicated Cabernet Sauvignon wine elaborated by C30 strain showed the most intense and elegant aroma, with well-balanced wine body. This study provided a possible use of selected lactic acid bacteria as starter cultures in domestic dry red wine production.

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  • Received:August 05,2023
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  • Online: May 24,2024
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