葡萄酒苹果酸乳酸发酵研究进展

2010831820g/L1～22mL～10mL10mL。10mL400g/L。。10min1min。。0.05mol/L。5X=C×V-V0×0.014m×100Xg/100gCmoL/LVmLV0mL0.014hs/moLmg。[1][J].AOAC.1998,81(763)[2](IDF).,IDF29,1964[3]RowandSJ.[J].,1938,9:42-462010-06-13122,*1．1000362．300072MalolacticfermentationMLFL-L-。MLF、。MLF。MLF、MLF、MLF、MLF、MLFMLF。ProgressonMalolacticFermentationStudyinWineProductionLIRui-guo1,HANYe2,ZHOUZhi-jiang2,*1．ChinaNationalCenterforBiotechnologyDevelopmentBeijing100036,China2．SchoolofAgricultureandBioengineeringTianjinUniversityTianjin300072ChinaAbstract:MalolacticfermentationMLFisconductedbylacticacidbacteriaLABandreferstothedecarboxylationofL-malatetoL-lactate.ThissecondaryfermentationisdifficulttocontrolandismainlydrivenbyOenococcusoeni.MLFplaysanimportantroleindeterminingthefinalqualityofmostredwines,butalsocertainwhitewinesandclassicsparklingwines.UncontrolledMLF,especiallyinwineswithahighpH,whicharetypicalofwarmerviticulturalregions,mayrenderthewineunpalatableorevencausespoilage.InthisreviewwefocusonmicroorganismsinMLF,effectsofMLFonwinequality,biologyofMLF,factorsthataffectthegrowthofO.oeniandMLF,anddiscusspracticalapplications.WealsoexplorealternativetechnologiesthatmayenablebettercontroloverMLF.Keywords:Malolacticfermentation;lacticacidbacteria;affectfactors1973—。*!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!22820108318lacticacidbacteriaLABmalolacticfermentation,MLF)。MLFpH[1-2]。MLFLABMLFMLF。1MLF———LABLAB。LAB。。LAB。1.1LABLAB①。②、CO2。③。。。。LAB。。。16-、、CO2。LAB。ATP。。。1.2MLFLABpH3.5、SO250ppm10%)、、。、、。MLF[3-4]。2MLFMLF、[5]。2.1MLF0.01g0.03g/LpH0.3pH3.5LABpH。2.2MLFMLF。MLF。LAB、CO2pH。2.3LAB。。LAB。LAB。CoACO2。LAB23-。23-。LAB、。22920108318。。。。3MLFMLFLABNAD+Mn++。。[6]。MLF“”LABATPATPATP。MLFLAB2~460ku~70ku[7]。4MLF4.1pHMLFpHLABpH＜2.9。pHpH3.2LABpH3.5。pH3.8MLFpH3.8pH3.2pH3.810。pH。pH3.5pH[8]。4.2SO2LABSO2。LAB。SO2。SO2pHSO2LAB。SO220mg/LpHLAB[9]。30mg/LpH。pH3.5(15mg/L)LAB。4.3LAB。20。。。。10g/L0.5g/L。。。1.3g/L[10]。、、。-5-。4.4MLFLAB。MLF。MLF[11]。LAB。NADPH-。ATP。LAB。。。NADPH-。。NADPHNAD+。CO2LAB。230201083184.5LAB。14%LAB。MLF。MLF。LABLAB。8%~12%)MLF14%。、pH、[12]。4.6MLFLAB20℃~37℃15℃。。LABLAB。25℃。42℃MLF。。[8]。4.71g/L~8g/L。2g/L~5g/L2g/L)。LAB3CO2[13]。LABL-L-。LABL-L-。3L-。L-pHL-。pH。0.1g/L~0.7g/L。MLF。。23-。ATP[14]。LAB。LAB。。LAB、CO2SO2LABSO2SO2[8]。4%()12.5mg/L2.5mg/LMLF。pH63。。L-L-。20mg/L5mg/L)ATP5%42%。[15]。4、、[16]6、、、、。。MLFLAB、、、ATPCO2。pH。。。MLF。231201083182g/L~5g/L。pH3.8pH3.6pH3.3。pH。L-L-LABMLF。4.890%。4mg/L~212mg/L11mg/L~493mg/L30mg/L80mg/L。100mg/L~125mg/L。、。SO2SO2。SO2[17]。LAB(100mg/L)LAB(100mg/L)LAB。SO2-。4.9LABMLF。pHLABMLFLABMLF。LABLABLAB。5MLF5.1。。。。LAB、LAB。。[18]。5.2LABMLF。[19-21]。。pH。-20℃-80℃。32。5.3MLFMLFChampagneChardonnay、BurgundyBordeaux。MLF[18]。MLF。SO2SO2SO220mg/L~30mg/LSO250mg/L。pHMLF18℃~20℃、pH3.2。50g／L。LAB23220108318LABLAB。MLF、MLF。MLFMLF。LABLABLAB。SO2LAB。6LABMLF。、、、、。10MLFLAB。MLF、MLF。MLFMLF。[1]LiuSQ.Malolacticfermentationinwine-beyonddeacidification[J].JApplMicrobiol,2002,92:589-601[2]Pozo-BayónMA,AlegriáEG,PoloMC,etal.Winevolatileandaminoacidcompositionaftermalolacticfermentation:effectofOenococcusoeniandLactobacillusplantarumstartercultures[J].JAgricFoodChem,2005,53:8729-8735[3]Lonvaud-FunelA.Lacticacidbacteriainthequalityimprovementanddepreciationofwine[J].AntonieVanLeeuwenhoek,1999,76:317-333[4]Ribéreau-GayonD,DubourdieuD,DonécheB,etal.HandbookofEnology:theMicrobiologyofWineandVinifications[M].2ndedn.Chichester:WileyandSons,2006[5]KunkeeRE,Malo-lacticfermentationandwinemaking.InChemistryofWinemakinged.Webb,A.D.AdvancesinChemistrySeries137[M].Washington,DC:AmericanChemicalSociety,1974:151-170[6]Lonvaud-FunelA,StrasserdeSaadAM.PurificationandpropertiesfromamalolacticenzymefromastrainofLeucocnostocmesenteriodesisolatedfromgrapes[J].ApplEnvironMicrobiol,1982,43:357-361[7]NaouriP,ChagnaudP,ArnaudA,etal.PurificatiionandpropertiesofamalolacticenzymefromLeuconostocoenosATCC23278[J].JBasicMicrobiol,1990,30:577-585[8]Henick-KlingT,Malolacticfermentation.In:Fleet,G.H.(ed).WineMicrobiologyandBiotechnology[J].NewYork,Taylor&FrancisInc,1993:289-326[9]CarretéR,VidalMT,BordonsA,etal.InhibitoryeffectofsulfurdioxideandotherstresscompoundsinwineontheATPaseactivityofOenococcusoeni[J].FEMSMicrobiolLett,2002,211:155-159[10]MaicasS,González-CaboP,FerrerS,etal.ProductionofOenococcusoenibiomasstoinducemalolacticfermentationinwinebycontrolofpHandsubstrateaddition[J].BiotechnolLett,1999,21:349-353[11]MaicasS,FerrerS,PardoI.NAD(P)regenerationisthekeyforheterolacticfermentationofhexosesinOenococcusoeni[J].Microbiology,2002,148:325-332[12]TeixeiraH,Gon觭alvesMG,RozèsN,etal.LactobacillicacidaccumulationintheplasmamembraneofOenococcusoeni:aresponsetoethanolstress[J].MicrobiolEcol,2002,43:146-153[13]RadlerF.Microbialbiochemistry[J].Experientia,1986,42:884-893[14]RamosA,SantosH.CitrateandsugarcofermentationinLeucocnostocoenos,a13Cnuclearmagneticresonancestudy[J].ApplEnvironMicrobiol,1996,62:2577-2585[15]CapuchoI,SanRom觔oMV.EffectofethanolandfattyacidsonmalolacticactivityofLeuconostocoenos[J].ApplMicrobiolBiotechnol,1994,42:391-395[16]FourcassieP,Makaga-Kabinda-MassardE,BelarbiA,etal.Growth,D-glucoseutilizationandmalol