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Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking
In order to prepare a better direct vat set for malolactic fermentation (MLF) in high ethanol and low pH wines, the high-ethanol- and low-temperature-tolerant strain Lentilactobacillus hilgardii Q19, which was isolated from the eastern foothill of the Helan Mountain wine region in China, was used to...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000753/ https://www.ncbi.nlm.nih.gov/pubmed/36900570 http://dx.doi.org/10.3390/foods12051053 |
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author | Wang, Ling Huang, Gang Ma, Wen Jin, Gang |
author_facet | Wang, Ling Huang, Gang Ma, Wen Jin, Gang |
author_sort | Wang, Ling |
collection | PubMed |
description | In order to prepare a better direct vat set for malolactic fermentation (MLF) in high ethanol and low pH wines, the high-ethanol- and low-temperature-tolerant strain Lentilactobacillus hilgardii Q19, which was isolated from the eastern foothill of the Helan Mountain wine region in China, was used to prepare a direct vat set by vacuum freeze-drying. A superior freeze-dried lyoprotectant was obtained to create the starting culture by selecting, combining, and optimizing numerous lyoprotectants with higher protection for Q19 by using a single-factor experiment and response surface approach. Finally, the Lentilactobacillus hilgardii Q19 direct vat set was inoculated in Cabernet Sauvignon wine to carry out MLF on a pilot scale, with commercial starter culture Oeno1 as control. The volatile compounds, biogenic amines, and ethyl carbamate content were analyzed. The results showed that a combination of 8.5 g/100 mL skimmed milk powder, 14.5 g/100 mL yeast extract powder, and 6.0 g/100 mL sodium hydrogen glutamate offered better protection; with this lyoprotectant, there were (4.36 ± 0.34) × 10(11) CFU/g cells after freeze-drying, and it showed an excellent ability to degrade L-malic acid and could successfully finish MLF. In addition, in terms of aroma and wine safety, compared with Oeno1, the quantity and complexity of volatile compounds were increased after MLF, and biogenic amines and ethyl carbamate were produced less during MLF. We conclude that the Lentilactobacillus hilgardii Q19 direct vat set could be applied as a new MLF starter culture in high-ethanol wines. |
format | Online Article Text |
id | pubmed-10000753 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-100007532023-03-11 Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking Wang, Ling Huang, Gang Ma, Wen Jin, Gang Foods Article In order to prepare a better direct vat set for malolactic fermentation (MLF) in high ethanol and low pH wines, the high-ethanol- and low-temperature-tolerant strain Lentilactobacillus hilgardii Q19, which was isolated from the eastern foothill of the Helan Mountain wine region in China, was used to prepare a direct vat set by vacuum freeze-drying. A superior freeze-dried lyoprotectant was obtained to create the starting culture by selecting, combining, and optimizing numerous lyoprotectants with higher protection for Q19 by using a single-factor experiment and response surface approach. Finally, the Lentilactobacillus hilgardii Q19 direct vat set was inoculated in Cabernet Sauvignon wine to carry out MLF on a pilot scale, with commercial starter culture Oeno1 as control. The volatile compounds, biogenic amines, and ethyl carbamate content were analyzed. The results showed that a combination of 8.5 g/100 mL skimmed milk powder, 14.5 g/100 mL yeast extract powder, and 6.0 g/100 mL sodium hydrogen glutamate offered better protection; with this lyoprotectant, there were (4.36 ± 0.34) × 10(11) CFU/g cells after freeze-drying, and it showed an excellent ability to degrade L-malic acid and could successfully finish MLF. In addition, in terms of aroma and wine safety, compared with Oeno1, the quantity and complexity of volatile compounds were increased after MLF, and biogenic amines and ethyl carbamate were produced less during MLF. We conclude that the Lentilactobacillus hilgardii Q19 direct vat set could be applied as a new MLF starter culture in high-ethanol wines. MDPI 2023-03-01 /pmc/articles/PMC10000753/ /pubmed/36900570 http://dx.doi.org/10.3390/foods12051053 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wang, Ling Huang, Gang Ma, Wen Jin, Gang Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking |
title | Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking |
title_full | Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking |
title_fullStr | Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking |
title_full_unstemmed | Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking |
title_short | Preparation and Application of Directed Vat Set Indigenous Freeze-Drying Lentilactobacillus hilgardii Q19 Starter in Winemaking |
title_sort | preparation and application of directed vat set indigenous freeze-drying lentilactobacillus hilgardii q19 starter in winemaking |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000753/ https://www.ncbi.nlm.nih.gov/pubmed/36900570 http://dx.doi.org/10.3390/foods12051053 |
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