发酵过程果酒成分对苹果酸乳酸发酵的影响

Investigation on the Effects of Fruit Wine Constituents on Malolactic Fermentation

苹果酸-乳酸发酵(MLF)是果酒(葡萄酒、苹果酒)酿造中非常重要的二次发酵过程。本研究采用人工模拟果酒,研究果酒成分对MLF的影响。结果表明,葡萄糖抑制乳酸菌的MLF,果糖却有促进作用,而且果糖可解除葡萄糖对酿酒酒球菌MLF的抑制作用,果酒中葡萄糖和果糖的浓度及其比例是预测和控制MLF的重要参数;高浓度乙醇、低pH抑制乳酸菌的MLF,其抑制作用的大小与使用的菌种有关;酒中酚类物质(没食子酸和阿魏酸)对酿酒酒球菌的MLF几乎无任何显著影响;酒精发酵完成后果酒中营养的缺乏会抑制乳酸菌的MLF。

Malolactic fermentation （MLF） is an important secondary fermentation in fruit wine （including grape wine and cider）. The effects of fi-uit wine constituents on MLF were investigated by manual simulation. The results presented as follows： Glucose inhibited MLF of lactic acid bacteria and on the other hand fructose advanced MLF of lactic acid bacteria. Besides, fructose could relieve the inhibition of MLF of O. oeni by glucose. The concentration and ratio of glucose and fructose was an important parameter to predict and control MLF. High ethanol concentration and low pH inhibited MLF of lactic acid bacteria （the inhibition influenced by the used bacteria species）. And phenol compounds （gallic acid and ferulic acid） had hardly significant effects on MLF of O. oeni. The scarcity of nutrients in wine after alcoholic fermentation would inhibit MLF of lactic acid bacteria.