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Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, 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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Acknowledgments

We would like to thank the Earmarked Fund for Modern Agro-Industry Technology Research System, China (No. nycytx-30-ch-03) and the National High Technology Research and Development Program of China (863 program, No. 2007AA10Z314) for their financial support. The authors also wish to thank Dr. David Mills and Klemens Schoenfelder for critical revision of the manuscript.

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Authors and Affiliations

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

    Erhu Li, Aiguo Liu, Bo Xue & Yanlin Liu

  2. Research Centre for Viti-Viniculture of Shaanxi Province, Yangling, Shaanxi, China

    Yanlin Liu

Authors
  1. Erhu Li
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  2. Aiguo Liu
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  3. Bo Xue
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  4. Yanlin Liu
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Corresponding author

Correspondence to Yanlin Liu.

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Erhu Li and Aiguo Liu contributed equally to this work.

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Li, E., Liu, A., Xue, B. et al. Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China. World J Microbiol Biotechnol 27, 2475–2482 (2011). https://doi.org/10.1007/s11274-011-0711-9

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  • DOI: https://doi.org/10.1007/s11274-011-0711-9

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