Study on deacidification of Oenococcus oeni in different simulated wine cultures

【Objective】 The present study was aimed to obtain a simple simulated wine culture of large malic acid consumption for scientific research.【Method】 HPLC and other methods were used to determine L-malic acid and L-lactic acid,pH and OD,in order to know the efficiency of L-malic acid degradation.【Result】 The results showed that the rates of malic acid degradation were 90.75%,89.47%,79.99% and 91.92% respectively in the simulated wine cultures A,B,C and D innoculated with Oenococcus oeni 31MBR after four days.O.oeni SD-2a was able to degrade 94.32% and 91.49% of the malic acid in the simulated wine cultures B and D after four days,respectively,but 51.24% and 69.21% in the simulated wine cultures A and C,respectively.HPLC analysis showed that O.oeni 31MBR and SD-2a respectively in the simulated wine cultures A and B could obtain good chromatogram.【Conclusion】 Simulated culture A was more suitable for O.oeni 31MBR to degrade L-malic acid while simulated culture B was more suitable O.oeni SD-2a to decompose L-malic acid.