Impact of several strains of lactic acid bacteria on the volatile components of dry red wine

The dry red wine completed the alcohol fermentation was used as raw material.4 of lactic acid bacteria were screened to conduct malic acid- lactic acid fermentation( MLF),malolactic un- fermentation as control sample.The volatile components of samples were detected by head space solid- phase micro- extraction with gas chromatography- mass spectrometry( HS- SPME / GC- MS). The results showed that,70 volatile components were detected from 4 MLF samples,42,46,46 and 48 kinds of volatile compounds were separately determined from C5,N8,N9 and N13 sample.35 kinds of volatile compounds were come from control sample. The quantity of volatile components from MLF samples were more than control sample,indicating some new volatile components were produced during MLF,at the same time,the quality of the wine aroma had a modification.The esters of C5 sample was higher than other 3 samples,the relative content of 56.48%,the volatile acids was minimum of 1.23%,the volatile quality was better than other test samples.C5 lactobacillus was filtrated from pickled vegetable.