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Malic acid - lactic acid fermentation (Malolactic Fermentation, MLF) is a the wines very important secondary fermentation process. In the wine producers in developed countries, most of the commercial activity of lactic acid bacteria malic acid - lactic acid fermentation. So far, foreign countries such as France, the United States, Australia and other countries of the MLF and lactic acid bacteria were more in-depth theoretical study and practical application of research in this area of ??research, especially lactic acid bacteria of dry powder less work. Therefore, this study Wine Academy is preferably Oenococcus oeni Northwest Agriculture and Forestry University of Science and Technology the SD-2a preparation of the active dry powder, product quality testing, and with France LAFFORT to production of 450PreAc dry powder and Denmark CHR Hansen produced OENOS dry powder, MLF, Ningxia Guang Xia Helan Mountain Wine Co., Ltd. under production conditions at three dry powder on the quality of the wine, and compare its performance results show that: 1. Oenococcus oeni SD-2a dry powder product color is pale yellow to light brown, the shape of a powdery or granular, and has a specific odor of lactic acid bacteria, no odor, no impurities. Sensory analysis results fully in line with the expectations of the product. The art of the product, the number of viable cells is higher than 1 × 1011cfu / g, moisture content less than 5%. Health indicators of the wine lactic acid bacteria starter all in compliance with the requirements, in particular the number of viable cells far more than the technical requirements of the similar products. 2 SD-2a active dry powder, 450PreAc and OENOS dry powder and the control wine samples after MLF, the ingredient content of total acid, volatile acid and pH, etc. are occurrence of significant change, which total acid content, respectively, reduced 18.6%, 16.4%, 11.7% and 2.9%; volatile acid content has risen, the rise in the range of from 0.23 to 0.39g / L, SD-2A, the elevated values ??of up to 0.39 g / L, Secondly that OENOS and 450PreAc is, respectively, 0.25 g / L and 0.23 g / L, but each wine sample final volatile acids were below international standards. 3 after MLF was increased relative to the control of other liquor samples in the wine samples in total phenol content increased value between 0.23-0.45 g / L, wherein the SD-2A of the increased value of the maximum of 0.45 g / L, are sequentially OENOS and 450PreAc, respectively, 0.33 g / L and 0.23 g / L. The various strains MLF wines softened Run mouth coordination, improved quality of the wine, the SD-2a, 450PreAc better wine quality, followed by OENOS and control. Oenococcus oeni SD-2a dry powder under production conditions MLF total acid content decreased significantly, increased microbial stability. While increasing the total phenolic content in wine, is conducive to the formation of flavor complexity. Economic interests to consider, in the same amount of foreign dry powder case, the cost per kilogram than the price of foreign dry powder down 4000-5000 yuan, is conducive to cost savings for businesses. The tests showed that Oenococcus oeni SD-2a active dry powder with excellent performance, suitable for use in the production of popularization and application.
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