Chen Yu, Jiang Jiao, Song Yaoyao, Zang Xiaomin, Wang Guoping, Pei Yingfang, Song Yuyang, Qin Yi, Liu Yanlin
College of Enology, Northwest A & F University, Yangling, Xianyang 712100, China.
Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750104, China.
Microorganisms. 2022 Jul 19;10(7):1455. doi: 10.3390/microorganisms10071455.
Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO, but at single vineyard scale in China, the impact of these factors on yeast population, particularly is not well studied. Here, we characterised yeast species and dynamics during spontaneous fermentations with/without SO using eight typical grape cultivars from Yuma vineyard in Ningxia wine region of China. Results show that distribution and abundance of yeast species varied by grape varieties, fermentation stage and SO treatment. A number of 290 isolates were further classified into 33 genotypes by Interdelta fingerprinting. A prevailing role of grape varieties in shaping the genetic divergence of in Yuma vineyard was observed, as compared to the impacts of fermentation stage and SO treatment. Pre-selected strains were subjected to vinification with Cabernet Sauvignon and Chardonnay. All strains completed fermentations but the physiochemical parameters and volatile profiles of wines were strain-specific. Some indigenous yielded more desirable aroma compounds compared to the commercial strains, among which NX16 and NX18 outcompeted others, therefore having potential for use as starters. This study provides comprehensive analysis on yeast diversity at vineyard scale in Ningxia. Information on the vinification using indigenous is of great value for improving Ningxia wine regionality.
区域酵母的多样性会受到地理、葡萄品种和二氧化硫使用的影响，但在中国单一葡萄园规模下，这些因素对酵母种群的影响，尤其是对[此处原文缺失关键信息]的影响尚未得到充分研究。在这里，我们使用中国宁夏葡萄酒产区御马葡萄园的八个典型葡萄品种，对有无二氧化硫条件下自然发酵过程中的酵母种类和动态进行了表征。结果表明，酵母种类的分布和丰度因葡萄品种、发酵阶段和二氧化硫处理而异。通过Interdelta指纹图谱，290株分离株进一步被分为33个基因型。与发酵阶段和二氧化硫处理的影响相比，观察到葡萄品种在塑造御马葡萄园[此处原文缺失关键信息]的遗传差异中起主要作用。预选的[此处原文缺失关键信息]菌株用赤霞珠和霞多丽进行葡萄酒酿造。所有菌株均完成发酵，但葡萄酒的理化参数和挥发性成分具有菌株特异性。与商业菌株相比，一些本土[此处原文缺失关键信息]产生了更理想的香气化合物，其中NX16和NX18表现优于其他菌株，因此具有用作发酵剂的潜力。本研究对宁夏葡萄园规模下的酵母多样性进行了全面分析。使用本土[此处原文缺失关键信息]进行葡萄酒酿造的信息对于提升宁夏葡萄酒的地域特色具有重要价值。
