酒类酒球菌新菌株苹果酸-乳酸发酵条件的研究

酒类酒球菌(Oenococcus oeni)普遍应用于葡萄酒生产中,它可以触发苹果酸-乳酸发酵,促进葡萄酒中的苹果酸转化为乳酸,降低总滴定酸,提高酒体生物稳定性,改善酒体口感。本文针对3株自主筛选的酒类酒球菌,研究了酒精度、pH、SO2浓度、发酵温度、接种量等因素对葡萄酒苹-乳发酵过程的影响。     

酒类酒球菌对葡萄酒中相关物质代谢的影响

酒类酒球菌是触发葡萄酒苹果酸-乳酸发酵(malolactic fermentation,MLF)的主要乳酸菌,其代谢产物如乳酸、乙酸、双乙酰、乙偶姻、生物胺等对葡萄酒的感官品质有重要作用。本文对酒类酒球菌在葡萄酒MLF过程的代谢情况进行总结,阐述糖、有机酸、含氮物质和酚类化合物的代谢情况,以及在不同影响因素下酒类酒球菌生长和代谢途径的改变状况,已经证明pH值、SO2、乙醇体积分数、葡萄糖/果糖比等都是影响代谢的因素。随着研究的不断深入,酚类化合物在代谢中的作用也受到越来越多的关注。酚类化合物一方面通过刺激或者抑制酒类酒球菌的生长而间接影响MLF的进行;另一方面,不同的酚类物质也会影响细菌对其他酚类的代谢,从而影响葡萄酒的口感和质量。通过全面综合了解酒类酒球菌在葡萄酒中的代谢情况有助于更好地调控MLF过程。     

不同乳酸菌接种量进行苹果酸-乳酸发酵对葡萄酒质量的影响

本文将优良酒类酒球菌茵系SD-2h(Oenococcus oeni)接种到赤霞珠干红葡萄酒原酒中进行苹果酸-乳酸发酵,研究了不同接种量对葡萄酒质量的影响.结果表明,随着接种量的增大,苹果酸-乳酸发酵速度加快,挥发酸逐级升高.不同接种量对葡萄酒的色泽产生不同影响,苹果酸等有机酸含量差异不大,而柠檬酸含量差异显著.     

苹果酸-乳酸发酵接种研究

本文以四个酿酒葡萄品种和酒类酒球菌(Oenococcus oeni)31DH为材料，进行了苹果酸-乳酸发酵(MLF)接种研究。结果表明，MLF应在酒精发酵结束后接种，接种量以10^7cfu／ml为宜，品种间MLF的速度受接种量的影响。适宜的接种环境条件为：温度18-21℃，pH不低于3．2，总SO2浓度不超过50mg／L。本文还对MLF接种时间的确定和接种量选择问题进行了探讨。     

苹果酸-乳酸发酵过程酒酒球菌碳源代谢分析研究进展

葡萄酒苹果酸-乳酸发酵(malolactic fermentation,MLF)中碳源物质的利用及其产物、副产物的形成对葡萄酒感官品质有很大影响。其中,酒酒球菌参与的葡萄糖代谢、有机酸代谢及相关产物的形成和流向对葡萄酒MLF影响重大,决定着葡萄酒的最终品质。环境条件也是影响酒酒球菌生长的重要因素。苹果酸、柠檬酸和pH值三者在一定范围内相互作用,影响酒酒球菌生长。SO2会抑制酒酒球菌细胞ATP酶活性,高含量乙醇能增加细胞膜流动性,这些都会阻碍酒酒球菌生长,而溶解氧不仅不利于酒酒球菌生长,还会使醋酸菌等有害微生物大量繁殖,乙酸、双乙酰等不良产物含量上升,使葡萄酒败坏。本文就葡萄酒MLF过程中酒酒球菌的苹果酸代谢、柠檬酸代谢、糖代谢和乳酸、乙酸、双乙酰、乙偶姻等的产生途径及影响因素进行总结。     

葡萄酒的苹果酸—乳酸发酵研究进展

在葡萄酒,特别是干红葡萄酒的酿造过程中,苹果酸—乳酸发酵具有重要的作用。它可降低生葡萄酒的酸涩和粗糙感,使之柔和、圆润,同时提高葡萄酒的感官质量和生物稳定性。但引起葡萄酒苹果酸—乳酸发酵的乳酸菌同时亦能引起葡萄酒的多种病害。因此,长期以来,苹果酸—乳酸发酵就成为各国学者研究的重点之一。本文拟就现有研究结果,分析苹果酸—乳酸发酵的机理、乳酸菌的有关特性,从而提出控制苹果酸—乳酸发酵合理的技术措施。     

固定化酒类酒球菌31DH酿造干红葡萄酒的研究

通过选用不同的材料调节干固菌胶粒的比重,使固定化酒类酒球菌31DH悬浮于干红葡萄酒中进行苹果酸-乳酸发酵,并测定这些材料对固定化胶粒相对扩散系数的影响.然后将固定化31DH与游离31DH以相同的生物量接种于干红葡萄酒中进行MLF.苹果酸-乳酸发酵结果表明用固定化31DH与游离31DH酿造的干红葡萄酒的理化指标差异不显著,但用固定化31DH酿造的葡萄酒的感官质量明显优于用游离31DH酿造的葡萄酒的感官质量.     

葡萄酒中苹果酸——乳酸发酵的研究进展

葡萄酒中苹果酸——乳酸发酵的研究进展林春国周元火斤朱风涛（译）（中华全国供销总社济南果品研究所，２５０１００）引言从严格意义上讲，苹果酸——乳酸发酵（以下简称ＭＬＦ）是指苹果酸经脱羧作用生成乳酸和ＣＯ２。从不同的生物环境如蔬菜发酵和果酒酿造中分离出的...     

葡萄酒中苹果酸—乳酸发酵的质量控制

本文叙述了葡萄酒苹果酸-乳酸发酵的产生机理、作用效果及影响因素,并提出了促进和抑制葡萄酒苹果酸-乳酸发酵的技术措施。     

酒类酒球菌分离培养基研究

研究了9种乳酸菌培养基对酒类酒球菌的分离培养效果。结果表明，ATB，改良MRS培养基对酒类球菌的相对鉴别力（ROF值）最高；在以上2种培养基中添加50mg/L放线菌酮能有效地报制酵母菌的生长，可以用于酒类酒球菌分离。     

酒类酒球菌的分离及发酵适应性研究

对我国葡萄酒主产区的酒类酒球菌进行了分离和筛选。通过考查分离菌株苹果酸—乳酸发酵性能后,对鉴定为酒类酒球菌的127株菌株进行了pH、SO2和酒精单因素耐受性试验,然后再选择抗性较好的初选菌株(8株)进行复合因子(pH×酒精×SO2)梯度筛选实验。结果表明,有4株酒类酒球菌分离株具有较强的苹果酸—乳酸发酵适应性,其中分离菌株O.oeniSD-2a对胁迫条件的适应性显著高于对照商业菌株O.oeni31DH。     

酒酒球菌（Oenococcus oeni）耐酸突变株苹果酸-乳酸发酵能力分析

目的：研究酒酒球菌（Oenococcus oeni）耐酸突变菌株的抗胁迫能力和苹果酸-乳酸发酵能力,为耐酸突变菌株开发为商业发酵剂提供参考。方法：以采用离子注入诱变,分离纯化后筛选出耐酸突变菌株b1为研究对象,酒酒球菌SX-1b和商业菌株31-DH为对照,探究单因素胁迫环境、复合因素胁迫条件及模拟酒环境对菌株b1生长能力、L-苹果酸降解速率和β-葡萄糖苷酶活性的影响,评价菌株b1的苹果酸-乳酸发酵能力。结果：单因素试验结果显示,当pH?3.0、乙醇体积分数14%、L-苹果酸质量浓度3?g/L时,菌株b1的L-苹果酸降解速率和β-葡萄糖苷酶活性均高于其余菌株;正交试验进一步确定各因素对菌株生长能力、L-苹果酸降解速率和β-葡萄糖苷酶活性的影响程度为：pH值＞乙醇体积分数＞L-苹果酸质量浓度;当模拟酒的乙醇体积分数为14%时,菌株b1的累积L-苹果酸降解量为1.493?2?g/L,分别为SX-1b与31-DH的1.41?倍和1.26?倍,且菌株b1的β-葡萄糖苷酶活性最高。结论：耐酸突变菌株b1表现出良好抗胁迫能力和苹果酸-乳酸发酵能力。因此,菌株?b1具有成为商业发酵剂的潜能。     

Malolactic Fermentation and Secondary Metabolite Production by Oenoccocus oeni Strains in Low pH Wines

Abstract: Different wine varieties, including some with low pH, were studied to determine the ability to grow and produce secondary metabolites of a previously selected autochthonous Oenococcus oeni strain (C22L9), compared with a commercial strain. Monitoring of malolactic fermentation (MLF) was carried out by microbiological and chemical analysis of wines. The concentration of some major volatile compounds and biogenic amines in wines before and after malolactic fermentation was also determined. The results showed major differences in MLF duration both between wines and strains, although the differences between strains were slight for most of the analyzed compounds. Statistically significant differences in citric acid degradation were found in all wine varieties and it was confirmed that O. oeni C22L9 is a poor degrader of citric acid; this means that MLF can be prolonged without the risk of producing high concentrations of diacetyl and acetoin. Sensory analysis of wines after MLF showed similar characteristics in wines from both strains. This study thus shows that O. oeni C22L9 possesses even better sensory and fermentation properties than the commercial strain and can be used in wines with different characteristics, which makes it highly valuable for industrial use. Practical Application: The increasingly use of grape varieties of low pH in winemaking and the higher alcohol content of wines, as a consequence of the climatic change, make interesting the study of the behavior during MLF of O. oeni strains in order to determine their ability to grow, when growth conditions are not optimal, and to produce secondary metabolites. A comparative study was conducted using an autochthonous O. oeni strain (C22L9) and a commercial O. oeni strain and 4 wine varieties.     

苹果乳酸发酵生产葡萄酒

二次发酵-苹果乳酸发酵（MLF）在葡萄酒生产过程中起非常重要的作用.酿酒需要选择合适的酿酒酵母和细菌,乳酸菌接种方案以及工艺条件控制系统.本文介绍了MLF发酵过程的优缺点、效益和技术缺陷.讨论了启动和运行MLF的方法及葡萄酒生产过程中各种微生物之间的相互作用.微生物主要是指酵母菌属中的酿酒酵母和酒类酒球菌属中的酿酒细菌.     

Effects of Inhibitory Environmental Factors on Growth of Oenococcus oeni CCSYU2068 for Malolactic Fermentation of Cider Production

The effects of several inhibitory factors (sulfur dioxide, pH and ethanol) on the growth of lactic acid bacteria and the subsequent malolactic fermentation (MLF) were studied by inoculation of different culture strains of Oenococcus oeni, the major lactic acid bacteria (LAB) in cider production. After comparing their organoleptic properties, three strains of Oenococcus oeni were selected from indigenous and commercial sources and their inhibitory effects on cell growth and MLF examined. The malolactic bacteria expressed variations in tolerance to the environmental conditions of pH, sulfur and ethanol concentration. Isolated from an indigenous cider production facility, O. oeni L4 had a better capacity with constant growth even when the concentration of SO₂ was 50 ppm, ethanol 10% (v/v) and pH 3.0. O. oeni L4 showed better properties for metabolizing the major acids: malic, lactic and acetic acid. The decomposition mean rate of malic acid was as high as 228.52 mg/L per day with a low acetic acid concentration of 101.78 mg/L under the stress conditions of cider production.