Effect of Lactobacillus Plantarum on the deacification of kiwifruit wine

To investigate the secondary fermentation of kiwifruit wine inducted by Lactobacillus plantarum and Oenococcus oeni so as to screen the starter cultures for malolactic fermentation( MLF) by comparing the deacidification.7 different isolates of Lactobacillus plantarum( CS- 1,XJA- 2,XJ- 14,XJ-25,520,542,and 544) and O.oeni 31 MBR associated with the MLF were used in the study.By conducting single factors and central composite design( CCD),the suitable levels were screened out for MLF.According to rate of deacidification for malic acid,L.plantarum 520 was a considerable strain for kiwifruit wine,and the centre point were 6.7 percent for inoculum size and p H3.5 at 21.6 ℃. Under this optimized condition,the rate of deacidification for malic acid achieved 63.89 percent.All these characteristics,together with their ability to conduct MLF,making L.plantarum 520 suitable for a new generation of MLF starter cultures to reduce the acidity and improve the flavor of kiwifruit wine.