期刊
FOOD MICROBIOLOGY
卷 55, 期 -, 页码 16-24出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2015.11.016
关键词
Cherry wine; Lb. plantarum; Malolactic fermentation; Aroma; Sensory analysis
资金
- National Youth Science Foundation of China [31301565, 31501577]
- Project of Shandong Province Higher Educational Science and Technology Program [J13LE10]
- Natural Science Foundation of Shandong Province [ZR2012CQ009]
- Science and Technology Development Planning of Yantai [2012125]
Lactic acid bacteria (LAB) used for malolactic fermentation (MLF) has a great effect on the production and quality of cherry wines. The present study used an autochthonous Lb. plantarum strain of SGJ-24 which was isolated from spontaneous MLF cherry wines and selected by its best MLF performance and tolerance, to investigate its effect on the kinetic of vinification and on chemical and volatile characteristics of Rainer and May Duck cherry wines, in comparison with a commercial Oenococcus oeni strain of 31 MBR. Monitoring of MLF was carried out by measuring cell viability and malic acid metabolism, and results showed that for both cherry varieties, SGJ-24 can significantly minimize MLF duration. After fermentation, wine samples were chemically characterized and analyzed for volatile profiles. Results demonstrated that no negative impact on the analytical parameters has been found, and a general increase of volatile esters and terpenes was observed when SGJ-24 was involved. Sensory analysis revealed that the global aromatic intensity was enhanced by the introduction of SGJ-24. All these data suggested that the application of Lb. plantarum strain of SGJ-24 as a worthwhile alternative LAB species for Rainer and May Duck cherry winemaking. (C) 2015 Elsevier Ltd. All rights reserved.
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