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Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China

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Abstract

Inoculated fermentation by selected indigenous yeast strains from a specific location could provide the wine with unique regional sensory characteristics. The identification and differentiation of local yeasts are the first step to understand the function of yeasts and develop a better strain-selection program for winemaking. The indigenous yeasts in five grape varieties, Chardonnay, Cabernet Franc, Cabernet Sauvignon, Marselan, and Merlot cultivated in Xiangning, Shanxi, China were investigated. Eight species of seven genera including Aureobasidium pullulans, Candida zemplinina, Hanseniaspora uvarum, Hanseniaspora occidentalis, Issatchenkia terricola, Metschnikowia pulcherrima, Pichia kluyveri, and Saccharomyces cerevisiae were identified using Wallerstein Laboratory Nutrient medium with sequencing of the 26S rDNA D1/D2 domain. H. uvarum and S. cerevisiae were the predominant species, while most non-Saccharomyces species were present in the whole fermentation process at different levels among the grape varieties. The genotypes of S. cerevisiae from each microvinification were determined by using interdelta sequence analysis. The 102 isolates showed eight different genotypes, and genotype III was the predominant genotype found. The distribution of S. cerevisiae strains during the fermentation of Marselan was also studied. Six genotypes were observed among the 92 strains with different genotypes of competitiveness at different sampling stages. Genotype V demonstrated the potential for organizing starter strains and avoiding inefficient fermentation. In general, this study explored the yeast species in the grapes grown in Xiangning County and provided important information of relationship of local yeast diversity and its regional wine sensory characteristics.

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Acknowledgments

This study was supported by the National Natural Science Fund Program (31271917), and China Agriculture Research System (CARS-30-jg-03). The authors thank Dr. Zhimin Xu of the Louisiana State University for the English proof-reading of this manuscript. The authors are grateful to Lucy Joseph of the University of California, Davis for revising this manuscript. The authors also thank Huining Zhang and Wei Yuan from Rongzi Chateau in Shanxi for providing the grape samples and assistance.

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

    Yue Sun, Jingjing Guo, Fubing Liu & Yanlin Liu

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  1. Yue Sun
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  2. Jingjing Guo
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  3. Fubing Liu
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  4. Yanlin Liu
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Correspondence to Yanlin Liu.

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Sun, Y., Guo, J., Liu, F. et al. Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China. Antonie van Leeuwenhoek 105, 533–540 (2014). https://doi.org/10.1007/s10482-013-0105-0

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