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Research Article

Evaluation of Chinese Saccharomyces cerevisiae Wine Strains from Different Geographical Origins

Yue Sun, Yi Qin, Yingfang Pei, Guoping Wang, C.M. Lucy Joseph, Linda F. Bisson, Yanlin Liu
Am J Enol Vitic.  2017 68: 73-80 ; DOI: 10.5344/ajev.2016.16059
Yue Sun
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
3these authors contributed equally to this work
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Yi Qin
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
3these authors contributed equally to this work
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Yingfang Pei
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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Guoping Wang
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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C.M. Lucy Joseph
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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Linda F. Bisson
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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  • For correspondence: lfbisson@ucdavis.edu yanlinliu@nwsuaf.edu.cn
Yanlin Liu
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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Abstract

Interdelta sequence typing was used to investigate the genetic diversity of 54 Chinese indigenous wine strains of Saccharomyces cerevisiae selected on the basis of preliminary sequence analysis from 349 strains that were isolated previously from 15 spontaneous fermentations in Shanshan, Xinjiang, and Qing Tongxia, Ningxia, China. Of the 54 strains tested, 78% (42/54) were confirmed as genetically distinct. Dendrograms based on strain similarity revealed differences in the genetic relationships of Xinjiang yeast populations between table and wine grape varieties, in addition to differences between red and white grape varieties in Ningxia (Dice coefficients of 0.448 and 0.674, respectively). When data from Saccharomyces strains collected from California, France, Italy, northern Europe, and Spain were included in the analysis, the dendrogram revealed five groups containing 51, 4, 48, 3, and 1 strain, respectively. Ningxia and Xinjiang provinces displayed local specific S. cerevisiae biotas that show a clear separation from other strains. Cluster XJ19 isolated from Xinjiang displayed a high level of similarity with UCD587, UCD2515, and UCD2516 from California. Clusters XJ2, XJ7, XJ20, and XJ3, also isolated from Xinjiang, had a lower degree of similarity with other Chinese indigenous genotypes and strains from other regions. This study compares, for the first time, the genetic diversity and relationships between indigenous S. cerevisiae wine strains collected from Xinjiang and Ningxia provinces in China with wine strains from different geographic regions.

  • genetic diversity
  • interdelta sequence typing
  • Saccharomyces cerevisiae
  • wine
  • ©2017 by the American Society for Enology and Viticulture
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You have accessRestricted access
Evaluation of Chinese Saccharomyces cerevisiae Wine Strains from Different Geographical Origins
Yue Sun, Yi Qin, Yingfang Pei, Guoping Wang, C.M. Lucy Joseph, Linda F. Bisson, Yanlin Liu
Am J Enol Vitic.  2017  68: 73-80  ; DOI: 10.5344/ajev.2016.16059
Yue Sun
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
3these authors contributed equally to this work
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Yi Qin
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
3these authors contributed equally to this work
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Yingfang Pei
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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Guoping Wang
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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C.M. Lucy Joseph
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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Linda F. Bisson
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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  • For correspondence: lfbisson@ucdavis.edu yanlinliu@nwsuaf.edu.cn
Yanlin Liu
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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  • For correspondence: lfbisson@ucdavis.edu yanlinliu@nwsuaf.edu.cn

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Evaluation of Chinese Saccharomyces cerevisiae Wine Strains from Different Geographical Origins
Yue Sun, Yi Qin, Yingfang Pei, Guoping Wang, C.M. Lucy Joseph, Linda F. Bisson, Yanlin Liu
Am J Enol Vitic.  2017  68: 73-80  ; DOI: 10.5344/ajev.2016.16059
Yue Sun
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
3these authors contributed equally to this work
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Yi Qin
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
3these authors contributed equally to this work
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Yingfang Pei
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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Guoping Wang
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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C.M. Lucy Joseph
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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Linda F. Bisson
2Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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  • For correspondence: lfbisson@ucdavis.edu yanlinliu@nwsuaf.edu.cn
Yanlin Liu
1College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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  • For correspondence: lfbisson@ucdavis.edu yanlinliu@nwsuaf.edu.cn
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