The Brewing Properties Comparison of Oenococcus oeni for Cidermaking

摘要

Seven strains of Oenococcus oeni were studied in this paper in order to select one that right for malolactic fermentation in cidermaking. After organoleptic comparison of cider samples fermented by all malolactic strains, three were found with softer mouth-feel. Further researches about effects on cell growth of several inhibitory factors were also carried out in this paper. It was found that O. oeni CECT 218 represented good capacity and could remain growth when the concentration of SO_2 and ethanol were 50ppm and 6% (v/v), pH3.2. From the changes of malic acid and lactic acid during malolactic fermentation, it was observed that the decomposition rate of malic acid by O. oeni CECT 218 was 228.52 mg/l • d. After malolactic fermentation the concentration of acetic acid was 186. 06 mg/l that prevented ciders from spoilage. All these excellent brewing properties of O. oeni CECT 218 indicated that it could be used in cidermaking.