酒明串珠菌
苹果酸发酵
葡萄酒
芳樟醇
食品科学
乙醇发酵
葡萄酒的香气
发酵
芳香
氨基甲酸乙酯
化学
葡萄酒故障
生物
细菌
乳酸
精油
遗传学
作者
Biying Zhang,Rachel Liu,Hui Liu,Jun Shen,Jiaxuan Zhang,Li He,Li Jin,Penghui Zhou,Xiao Guan,Shuwen Liu,Kun Shi
标识
DOI:10.1016/j.fochx.2024.101369
摘要
Malolactic fermentation (MLF) is a crucial process to enhance wine quality, and the utilization of indigenous microorganisms has the potential to enhance wine characteristics distinct to a region. Here, the MLF performance of five indigenous Oenococcus oeni strains and six synthetic microbial communities (SynComs), were comparatively evaluated in Cabernet Sauvignon wine. In terms of malate metabolism rate and wine aroma diversity, the strain of O. oeni Oe114–46 demonstrated comparable MLF performance to the commercial strain of O. oeni Oe450 PreAc. Furthermore, the corresponding SynComs (Oe144–46/LpXJ25) exhibited improved fermentation properties, leading to increased viable cell counts of both species, more rapid and thorough MLF, and increased concentrations of important aroma compounds, such as linalool, 4-terpinenol, α-terpineol, diethyl succinate, and ethyl lactate. These findings highlight the remarkable MLF performance of indigenous O. oeni and O. oeni-L. plantarum microbial communities, emphasizing their immense potential in improving MLF efficiency and wine quality.
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