Screening Of Malolactic Bacteria From Changli Wine Producing Region

Malolactic fermentation(MLF), the second fermentation occurred after alcohol fermentation is a vital technology step to make high quality dry red wine, in this process the malic acid was converted into lactic acid and CO2. At present, the malolactic bacteria starter used in most Chinese wineries were imported from abroad, this resulted the wine made in China have similar taste, and can not express the flavor characteristics of different wine producing regions. Therefore, Screening of malolactic Bacteria From local wine Producing Region is very important to make high quality with different characteristics and style. In this experiment, the malolactic bacteria were isolated from Changli wine region, and the isolates the alcohol tolerance, growth conditions and the wine quality were studied. The aim of this research is to screen of Malolactic Bacteria from Changli Wine Producing Region. The main results were as follows:(1)8 LAB strains were isolated from Cabernet sauvignon wine of 5 Changli planting regions that had undergone a spontaneous MLF, including CL01,CL02,CL03,CL04,CL05,CL06,CL07,CL08.(2)Specifically, CL03 strain had the highest resistance to limiting wine conditions of14% vol, 120 mg/L SO2, pH 3.0, and viable cells were 6.1×106、9.5×108、9.3×108 cfu/ml,respectively.(3)CL03 strain had the best growth in the condition of 28℃, 3% inoculums size.CL03 strain also partook in MLF in Cabernet sauvignon wine, accordant with national standards of physicochemical indexes, and with better quality than that used commercial strains of Viniflora-oenos.(4)Therefore, CL03 strain was suitable for winemaking of Changli Cabernet sauvignon wine to conduct MLF.