Effects of Winemaking Conditions on Histamine Synthesis by Native Oenococcus oeni
In order to explore the effects of different winemaking conditions on histamine synthesis by native Oenococcus oeni,sterilized'Cabernet Sauvignon'grape juice was used as raw material,the effects of different brewing conditions(initial pH,temperature and SO2 dosage)on histamine synthesis of native Oenococcus oeni were investigated by simultaneous and sequential inoculation of O.oeni.The results showed that histamine was produced during both alcoholic and malolactic fermentation.The histamine content generated by local strains GF-2 and QL-9 during simultaneous and sequential inoculation of MLF was lower than that of commercial strain VP41 under different initial pH value.When all strains were employed to MLF at 20 ℃,the histamine content in the wine samples was significantly lower than that at 25 ℃.The lowest level of histamine was found in the wine sample fermented using simultaneous inoculation of S.cerevisiae and O.oeni GF-2 or QL-9 with the addition of 50 mg·L-1 SO2.This result can provide technical support for the determination of suitable winemaking conditions for native O.Oeni.
万方数据
维普
