小片球菌苹果酸-乳酸发酵对不同品种葡萄酒风味的影响

苹果酸-乳酸发酵是影响红葡萄酒稳定性及风味品质的重要环节。近年来本土乳酸菌的筛选和应用越来越受到研究者和酿酒师的重视。以甘肃河西走廊葡萄酒产区筛选的野生小片球菌C30为供试菌株，探究其在不同品种葡萄酒苹果酸-乳酸发酵过程中的动力学参数，以及对葡萄酒理化指标、挥发性香气化合物和感官品质的影响。结果表明：小片球菌C30和商品乳酸菌可在12～36 d完成苹果酸-乳酸发酵（黑比诺和美乐12～18 d，赤霞珠21～36 d），所得酒样的残糖、酒精度、总酸和挥发酸等理化指标均符合国家标准要求。C30菌株发酵的黑比诺和赤霞珠葡萄酒中酯类和醇类香气物质含量显著高于对照酒样，使得酒样呈现出更为浓郁的果香和花香风味。感官评价结果显示，小片球菌C30发酵的赤霞珠酒样香气最为浓郁优雅，酒体醇厚协调，表明该菌株具有酿造产区特色干红葡萄酒的潜力。

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

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.