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Pilot-Scale Vinification of Cabernet Sauvignon Using Combined Lactiplantibacillus plantarum and Saccharomyces cerevisiae to Achieve Wine Acidification

文献类型： 外文期刊

作者： Jiang, Jiao 1 ; Zhang, Wenjing 1 ; Wu, Yitian 1 ; Shi, Xuerong 1 ; Yang, Xiaobing 1 ; Song, Yuyang 1 ; Qin, Yi 1 ; Ye, Dongqing 4 ; Liu, Yanlin 1 ;

作者机构： 1.Northwest A&F Univ, Coll Enol, Yangling 712100, Xianyang, Peoples R China

2.Northwest A&F Univ, Ningxia Helm Mt East Foothill Wine Expt & Demonst, Yinchuan 750104, Ningxia, Peoples R China

3.Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Xianyang, Peoples R China

4.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning 530007, Peoples R China

关键词： Lactiplantibacillus plantarum; Saccharomyces cerevisiae; wine acidity; lactic acid; volatile compounds; sensory analysis

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 16 期

页码：

收录情况： SCI

摘要： Insufficient acidity in grape berries from warm climate regions has been exacerbated due to global warming, thereby becoming a major concern for winemaking. The wine lactic acid bacterium Lactiplantibacillus plantarum has potential to ameliorate wine acidity by producing lactic acid from hexose metabolism, but its impact on wine compositions and sensory outcomes is not well studied. Here, we evaluated acidification and fermentation performance of indigenous L. plantarum in two inoculation regimes (i.e., reverse inoculation and co-inoculation) by conducting pilot-scale vinification using Cabernet Sauvignon with low acidity. Important parameters of the bio-acidified wines, including fermentation kinetics, basic oenological parameters, volatile and sensory profile were compared to those in wines produced by single Saccharomyces cerevisiae with/without chemical acidification. Total titratable acidity in L. plantarum wines were either comparable or significantly higher compared to the chemical acidification control. Chemical profiling reviewed remarkable differences in certain organic acids and major volatile compounds, especially an up to a five-fold, six-fold, and nine-fold increase in lactic acid, ethyl lactate and isoamyl lactate, respectively. Changes in chemical compositions of the bio-acidified wines resulted in differentiated sensory perception compared to the control wines. Except having higher scores for "wine acidity", the flavour profile of the bio-acidified wines was shifted towards "jammy fruit" and "butter" aromas. Together, these findings highlighted the applicability of using L. plantarum to induce biological acidification along with modulation of wine flavour.

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