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Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics

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Abstract

In order to select potential indigenous Saccharomyces strains, diversity of indigenous Saccharomyces strains in Shanshan County (Xinjiang, China) was preliminarily analyzed. Twenty-one genotypes were found through interdelta fingerprinting analysis. According to this result, representatives of each genotype were chosen to test the enological criteria. After tests of fermentation characteristics and growth ability, eight strains were finally selected as starters to further fermentation of Merlot must for aroma analysis and sensory evaluation at the same testing conditions, with one commercial strain F15 as control. Each strain of Saccharomyces cerevisiae produced individual volatiles in different concentrations and combinations which significantly influenced resulting wine flavour. Except of LFP522, all indigenous isolates produced more concentration of esters than F15. Higher concentrations of linalool, β-damascenone and citral, associated with S. cerevisiae LFE1809, considerably distinguished this strain from the others. Sensory evaluation present the Merlot wine fermented by LFE1225 isolated from Merlot, had the highest sensory score.

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Acknowledgments

The authors were grateful to the Fundamental Research Funds of the Central Universities (Z109021201) and China Agriculture Research System (CARS-30-jg-3) for providing financial support for this work.

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    Authors and Affiliations

    1. College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, 712100, Shaanxi, China

      Ning Liu, Yi Qin, Yuyang Song, Dongqin Ye, Wei Yuan, Yingfang Pei, Bo Xue & Yanlin Liu

    2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling, 712100, Shaanxi, China

      Yanlin Liu

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    1. Ning Liu
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    Correspondence to Yanlin Liu.

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    Ning Liu and Yi Qin have contributed equally to this work.

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    Liu, N., Qin, Y., Song, Y. et al. Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics. World J Microbiol Biotechnol 31, 1781–1792 (2015). https://doi.org/10.1007/s11274-015-1929-8

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