Zhu Ling, Li Zhangxing, Liang Yupeng, Gao Xiu, Xu Qingfang, Liu Weiliang, Zhang Lifang, Cai Jian
Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing 655011, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Foods. 2025 Feb 7;14(4):553. doi: 10.3390/foods14040553.
The community of epibiotic yeasts significantly influences the quality of (Franch.) Schneid. wine. The yeast diversity in four different (Franch.) Schneid. wines during the brewing stage was investigated using pure culture methods and high-throughput sequencing technology. A total of 229,381,292 sequencing bases were generated, yielding 323,820 valid sequences with an average length of 708 nt and identifying 93 operational taxonomic units (OTUs) from naturally fermented samples of (Franch.) Schneid. wine for classification purposes. At the early fermentation stage, sp. was identified as the dominant species, whereas at the late fermentation stage, sp., sp., and became predominant. From these samples, a total of 109 yeast strains were isolated from (Franch.) Schneid. wine. Three specific strains-LZX-76, LZX-89, and LZX-104-were further selected based on their growth characteristics along with hydrogen sulfide production, ester production, ethanol production, and tolerance levels. Through morphological examination and molecular biology techniques, these strains were identified as and spp. Additionally, a total of 29 volatile compounds were detected through simulated fermentation processes; these included 12 esters, 6 alcohols, 2 acids, 4 aldehydes, and 5 other compounds. When compared to commercial yeasts used as starters in winemaking processes, it was observed that utilizing yeast strains LZX-76, LZX-89, and LZX-104 resulted in an increased number of volatile compounds, which enhanced the aromatic profile characteristics of (Franch.) Schneid. wine by making its aroma richer and more complex. The findings from this study hold significant potential value for both the production practices and research endeavors related to (Franch.) Schneid. wine.
附生酵母群落对（Franch.）Schneid.葡萄酒的品质有显著影响。采用纯培养方法和高通量测序技术，对（Franch.）Schneid.葡萄酒酿造阶段四种不同葡萄酒中的酵母多样性进行了研究。共产生了229,381,292个测序碱基，获得323,820个有效序列，平均长度为708 nt，并从（Franch.）Schneid.葡萄酒的自然发酵样品中鉴定出93个可操作分类单元（OTU）用于分类。在发酵早期，某菌种被鉴定为优势菌种，而在发酵后期，某菌种、某菌种和某菌种成为优势菌种。从这些样品中，共从（Franch.）Schneid.葡萄酒中分离出109株酵母菌株。根据LZX - 76、LZX - 89和LZX - 104这三株特定菌株的生长特性以及硫化氢产生、酯类产生、乙醇产生和耐受水平，进一步对其进行了筛选。通过形态学检查和分子生物学技术，这些菌株被鉴定为某菌种和某菌种。此外，通过模拟发酵过程共检测到29种挥发性化合物；其中包括12种酯类、6种醇类、2种酸类、4种醛类和5种其他化合物。与酿酒过程中用作发酵剂的商业酵母相比，发现利用酵母菌株LZX - 76、LZX - 89和LZX - 104可增加挥发性化合物的数量，通过使（Franch.）Schneid.葡萄酒的香气更浓郁、更复杂，增强了其香气特征。本研究结果对（Franch.）Schneid.葡萄酒的生产实践和研究工作具有重要的潜在价值。
