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標題: | 蘋?酸—乳酸醱酵菌的分離及其對葡萄酒酸度之影響 THE ISOLATION OF MALO—LACTIC FERMENTATIVE BACTERIA AND ITS EFFECT ON THE ACIDITY OF WINE |
作者: | 劉姮昭 |
出版年 : | 1980 |
學位: | 碩士 |
摘要: | 分離能進行蘋果酸-乳酸醱酵(MLF)的優良乳酸菌,接種優劣產白葡萄酒半製品中,使酒液之蘋果酸轉變為乳酸,可降低葡萄酒之酸度,提高酸鹼度,以改進酸度較高的葡萄酒。另比較溫度、酒液之pH值,以及添加酵母抽出物對MLF的影響。 乳酸菌之分離方法為:配製葡萄汁培養基(pH 4.5)及番茄汁培養基(pH 5.5),在無氧狀態下,白葡萄汁液及數種酸酵乳品中分離出11株菌種。用濾紙色層分析法,選出三株能進行MLF之菌種,經鑑定分別為Pediococcus cerevisiae, Streptococcus lactis subsp. diacetylactis,及Pediococcus pentosaceus. 菌種經大量培養3~4天,接種於pH 3.15及pH 4.10的酒液中,使接種量為10%~100%。部份酒液並添加2×10^(-4)g/ml的酵母抽出物。將瓶口密封,置於25℃及15℃培養箱中培養,每隔數天測其pH值及總酸度,發現菌種接種量需大於10%,總酸度及pH值才有變化。隨菌種接種量及溫度之增高,總酸度之降低亦較為明顯。添加酵母抽出物對降低酸度之效果甚於溫度之影響。與未接種菌種之酒液比較,總酸度最多可降低0.15g/100ml (Tartaric acid) 酒液於接種在酸菌第42天,變基中揮發酸之□□□□□□液之揮發酸皆發揮在一定的範圍內,菌種接種量、溫度□□□□□物對它的影響彼乎其微。與未接種菌種之酒液比較,揮發酸□□升0.026g/100mL(acetic acid) □酵42天之酒夜中,蘋果酸含量之降低與乳酸含量之增高均受酒液之pH值影響最大,其次為酵母抽出物的添加與否,而溫度影響最小。未接種菌種前,pH 3.15及4.10之酒液中蘋果酸的含量相同,均為0.427g/100ml。接種菌種進行酸酵42天,pH 3.15之酒液中蘋果酸最多只降低0.1g/100ml,而pH 4.10之酒液中蘋果酸可降低0.4 g/100 ml。未接種菌種前,pH 3.15及pH 4.10之酒液中,其乳酸含量均為0.095 g/100 ml。醱酵42天,pH 3.15之酒液中乳酸含量升高不到0.059/100 ml,而pH 4.10之酒液中乳酸含量升高超過0.25g/100 ml。由此可見pH4.10較利於蘋果酸-乳酸醱酵。 酒液進行蘋果酸-乳酸醱酵後測其中細菌之濃度,發現影響酒液中菌數之因素主要是酵母抽出物之添加與否,其次是溫度之較低,而酒液之pH值對菌數之影響並不大。顯然添加酵母抽出物可改善酒液中的營養成分。 For the isolation of lactic bacteria, sanples from grape juice and fermented dairy products were inoculated into grape juice medium (pH4.5) and tomato juice Bedium (pH 5.5) under anaerobic condition. Three specise which could induce the malo-lactic fermentation were selected by paper chromatogrephic analysis and were identifiedas Pediococcus cerevisiae, Streptococcus lactis subsp. diacetylactis and Pediococcus pentosaceus. These species were inoculated into dry wine of pH3.15 and pH4. 10 to induce the malo-lactic fermentation. The amounts of inocula were between 10%-100%. In some experiments, 2×10^(-4)g/ml yeast extract was added. These inoculated wines were incubated at 25°C or 15°C. In order to observe the changes of pH and acidities, the amount of inoculum must be over 10%. More significant decrease in the acidity was observed at higher temperature and higher amount of inoculum. For the decreasing the total acidity, the addition of yeast extract was found to be more efficient than the change of temperature. Total acidity can be reduced by a maximum value of 0.15g/100ml (Tartaric acid), compared to the uninoculate wine. It was found, that the volatile acidities at 42nd day were maintained within a definite range. The amount of inoculum, temperature and the addition of yeast extract have only very little effects. The volatile acidity can only be increased by a maximum value of 0.026g/100ml (acetic acid), comparod to the uninoculated wine. After the vines were fermented for 42 days, the concentrations of the malic acid and lactic acid were atronly affected by the pH value of the wines, then by the addition or the yeast extract, and slightly affected by the change of temperature. The concentrations of malic acid and lactic acid in the uninoculated wine were 0.427/100ml and 0.095 g/100ml respectively. After fermentation, the malic acid content in the wine of pH3.15 could decrease 0.1g/100ml while it could decreaso as much as 0.4g/100ml in the wine of pH4.10. The lactic acid content in the wine of pH3.l5 was increased less than 0.05g/100ml while it was increased more than 0.25g/100ml in the wine of pH4.10. Apparently, the wine with a pH value of 4.10 is better for the induction of male-lactic fermentation. The change of bacterial concentration in the wines after malo-lactic fermentation were also mcasured. It was tcund that the bacterial concentration in the wines were strongly affected by the addition of yeast extract, then the change of tempereture, and the pH valne of the wines had only very little effects. It is obvious that the yeast extract can improve the nutritional content of the wine. |
URI: | http://tdr.lib.ntu.edu.tw/jspui/handle/123456789/75062 |
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