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[Õª Òª]¡¾Ä¿µÄ¡¿Ñо¿Ö±Í¶Ê½¾Æ¾ÆÇò¾úSD-2a·¢½Í¼Á½øÐÐÆ»¹ûËá-ÈéËá·¢½Í£¨MLF£©¶ÔÆÏÌÑ¾ÆÆ·ÖʵÄÓ°Ï죬²¢ÓëÉÌÒµMLF·¢½Í¼ÁViniflora ® Oenos½øÐбȽϡ£¡¾·½·¨¡¿½«4 ¡æ±£´æµÄSD-2aºÍViniflora ® Oenos·¢½Í¼ÁÓÚÊÒÎÂ30minºó£¬¾ùÒÔ10 mg/LµÄ½ÓÖÖÁ¿Ö±½ÓͶÈëµ½³àϼÖé¸ÉºìÆÏÌѾÆÖÐÓÚ20¡æ½øÐÐ MLF£¬·¢½Í½áÊøºóÁ¢¼´¼ÓÈë60 mg/L SO2ÖÕÖ¹·¢½Í£¬½«·¢½ÍºóµÄÆÏÌѾƷֱð±ê¼ÇΪMLF-1ºÍMLF-2£¬Ã¿¸ö´¦ÀíÖØ¸´Èý´Î¡£È»ºó²ÉÓøßЧҺÏàÉ«Æ×·¨£¨HPLC£©ºÍÆøÖÊÁªÓ÷¨£¨GC-MS£©·Ö±ð²â¶¨CK¡¢MLF-1¼°MLF-2ÖеύɫÜպͻӷ¢ÐԳɷ֣¬²¢½øÐийٷÖÎö¡£¡¾½á¹û¡¿ÓëCKÏà±È£¬²ÉÓÃSD-2aºÍViniflora ® Oenos·¢½Í¼Á½øÐÐMLF¶¼ÄÜÏÔÖøÌá¸ßÆÏÌÑ¾ÆµÄÆ·ÖÊ¡£MLF-1·¢½Íʱ¼ä24Ì죬MLF-2·¢½Íʱ¼ä20Ì죻CK¡¢MLF-1¡¢MLF-2»¨É«ÜÕº¬Á¿·Ö±ðΪ78.51 mg/L¡¢49.60 mg/L¡¢55.60 mg/L£»ÏãÆøÎïÖʺ¬Á¿·Ö±ðΪ12.30 mg/L¡¢15.84 mg/L¡¢15.58 mg/L£»¸Ð¹ÙÆ·ÆÀµÃ·Ö·Ö±ðΪ68.7¡¢74.6¡¢74.9¡£¡¾½áÂÛ¡¿Ö±Í¶Ê½¾Æ¾ÆÇò¾úSD-2a·¢½Í¼ÁµÄMLFÐÔÄÜÁ¼ºÃ£¬¾ßÓпª·¢ÉÌÒµÈéËá¾ú·¢½Í¼ÁµÄ¾Þ´óDZÁ¦¡£ Abstract£º¡¾Objective¡¿Study the effect of Direct Vat Set Oenococcus oeni SD-2a starter culture to conduct MLF on the quality of red wine after alcoholic fermentation(AF), and comparing with commercial MLF starter culture (Viniflora ® Oenos). ¡¾Method¡¿Take the SD-2a and Viniflora ® Oenos starter culture from 4¡æ to indoor temperature. After 30 min, both of the starter culture were inoculated directly to the Cabernet Sauvignon dry red wine with the inoculum size of 10 mg/L to conduct MLF at 20¡æ.The wine after MLF were added 60 mg/L SO2 and remarked as MLF-1 and MLF-2 respectively. All three parallel processing. High performance liquid chromatography (HPLC) and Gas Chromatography-Mass Spectrometer(GC-MS) were used to determine anthocyanins and volatile substance content in CK, MLF -1 and MLF -2. Sensory analysis was used to identify the quality of wine.¡¾Result¡¿Comparing with CK, inoculated with Oenococcus oeni SD-2a and Viniflora ® Oenos can finish MLF and improve the quality of wine. MLF-1 finished in 24 days, MLF-2 finished in 20 days; Anthocyanin content of CK, MLF-1 and MLF-2 was 78.51 mg/L, 49.60 mg/L, 55.60 mg/L respectively; Volatile components were 12.30 mg/L, 15.84 mg/L, 15.58 mg/L respectively; Sensory tasting were 68.7, 74.6, 74.9 respectively.¡¾Conclusion¡¿Oenococcus oeni SD-2a showed good fermentation performence, and has potential to be developed as MLF starter culture. |
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