Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China

Qianwen Zhang; Hui Li; Xiangyu Sun; Weidong Huang; Jicheng Zhan

doi:10.2991/efood.k.200731.001

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Volume 1, Issue 4, August 2020, Pages 316 - 325

Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China

Authors

Qianwen Zhang¹, Hui Li², Xiangyu Sun¹, Weidong Huang¹, Jicheng Zhan¹^{, *}

¹College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Beijing 100083, China

²Food Quality & Safety Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China

^*Corresponding author. Email: zhanjicheng@cau.edu.cn

Corresponding Author

Jicheng Zhan

Received 6 April 2020, Accepted 29 July 2020, Available Online 8 August 2020.

DOI: 10.2991/efood.k.200731.001 How to use a DOI?
Keywords: Wine yeast; vineyard soil; spontaneous fermentation; 5.8S ITS; microbial ecology
Abstract: The investigation of indigenous wine yeast can facilitate the production of distinctive Beijing wine by providing wineries with more choices in distinctive wine yeasts. Wine yeasts that were isolated from grape must during spontaneous fermentation and from vineyard soil were preliminarily classified by their colony morphologies when cultured on Wallerstein Laboratory Nutrient (WLN) medium and then were identified by 5.8S ITS sequence analysis. Four selected strains were involved in inoculated fermentation tests. The results showed that five yeast species were isolated from the grape must, and five non-Saccharomyces yeast species were found in vineyard soil. The colony morphology of Pichia occidentalis on the WLN medium was described herein for the first time. An effective way which could be used for isolate and select wine yeasts from soil samples on WLN medium was described. And one of the selected indigenous strains shared over 99% similarity on 5.8S ITS sequence with commercial wine yeast, which indicated that commercial yeast might have influenced the local yeast diversity. The two selected indigenous Saccharomyces cerevisiae strains, which showed good fermentation performances, could be applied in the local wine industry in the future.
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Copyright: © 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access: This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal: eFood
Volume-Issue: 1 - 4
Pages: 316 - 325
Publication Date: 2020/08/08
ISSN (Online): 2666-3066
DOI: 10.2991/efood.k.200731.001 How to use a DOI?
Open Access: This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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ris enw bib

TY  - JOUR
AU  - Qianwen Zhang
AU  - Hui Li
AU  - Xiangyu Sun
AU  - Weidong Huang
AU  - Jicheng Zhan
PY  - 2020
DA  - 2020/08/08
TI  - Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China
JO  - eFood
SP  - 316
EP  - 325
VL  - 1
IS  - 4
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200731.001
DO  - 10.2991/efood.k.200731.001
ID  - Zhang2020
ER  -

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