Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia,China |
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Authors: | Li Erhu Liu Aiguo Xue Bo Liu Yanlin |
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Institution: | (1) College of Enology, Northwest A&F University, 712100 Yangling, Shaanxi, China;(2) Research Centre for Viti-Viniculture of Shaanxi Province, Yangling, Shaanxi, China; |
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Abstract: | The eastern base of the Helan Mountains in Ningxia is a fast developing wine production area in China. Of urgent necessity
to the Ningxia wine industry is to be able to produce wines with typical regional characteristics. It is well known that autochthonous
yeast species and strains play an important role in introducing local character or terroir into the winemaking practice. The
aim of this study was to investigate indigenous yeast species diversity and preselect desirable S. cerevisiae strains in the Ningxia region. Four hundred wine-related yeast colonies were isolated from Cabernet Sauvignon musts in three
vineyards at the beginning, middle and final stages of spontaneous fermentations. Yeast species were first classified according
to colony morphologies on Wallerstein Laboratory Nutrient Agar (WL) and confirmed by sequencing of the D1/D2 domain of the
26S rRNA gene. Nine unique colony morphology types were profiled on WL agar and three new types were found. After sequence
analysis of representative colonies from each WL group, nine yeast species were identified, namely H. uvarum, H. occidentalis, M. pulcherrima, C. zemplinina, H. vineae, I. orientalis, Z. bailii, P. kluyveri and S. cerevisiae. The non-Saccharomyces yeasts appeared mainly in the early stage of the fermentation while H. uvarum, I. orientalis and P. kluyveri were able to remain in the final stage. Fourty-six S. cerevisiae isolates were preselected according to physiological characteristics and twelve strains with valuable fermentation properties
were obtained. |
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