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Research Article

Selection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest China

Li Feng, He Jia, Jiaming Wang, Yi Qin, Yanlin Liu, Yuyang Song
Am J Enol Vitic. April 2019 70: 115-126; published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.18035
Li Feng
1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, China
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He Jia
1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, China
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Jiaming Wang
2Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON, L2S 3A1 Canada
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Yi Qin
1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, China
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Yanlin Liu
1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, China
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  • For correspondence: yanlinliu@nwsuaf.edu.cn yuyangsong@nwsuaf.edu.cn
Yuyang Song
1College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, China
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  • For correspondence: yanlinliu@nwsuaf.edu.cn yuyangsong@nwsuaf.edu.cn
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Abstract

To avoid the risk for sluggish or stuck fermentations and quality deterioration caused by increasing sugar contents of grape grown in northwest China, a selection of indigenous Saccharomyces cerevisiae strains with excellent enological characteristics could be of great value for the local wine industry. For this purpose, 52 indigenous S. cerevisiae strains, isolated from five wine-producing regions of northwest China, were evaluated for several important enological properties, including stress tolerance, killer phenotype, hydrogen sulfide and foam production levels, and flocculation and fermentation rates. Microfermentations with eight preselected yeast strains were performed on Cabernet Sauvignon. All selected strains could complete fermentations, and the enochemical parameters were within the acceptable ranges of the wine industry. Four strains (XJ3, SAX2, SAX5, and SAX6) produced higher amounts of esters than the control commercial strains, and the corresponding wines were highly regarded by wine judges as having the best sensory quality. The fermentation performance of these strains at high initial sugar concentrations was also analyzed. They could be used as starter cultures, and the selected indigenous strains could potentially improve the regional character of the wine. Moreover, these strains may have the potential to produce wines from grapes with high initial sugar content in the Xinjiang and Ningxia regions of northwest China.

  • enological characteristics
  • high sugar concentration
  • Saccharomyces cerevisiae
  • wine
  • Received April 2018.
  • Revision received September 2018.
  • Revision received October 2018.
  • Accepted October 2018.
  • ©2019 by the American Society for Enology and Viticulture
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Vol 70 Issue 2

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Selection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest China
Li Feng, He Jia, Jiaming Wang, Yi Qin, Yanlin Liu, Yuyang Song
Am J Enol Vitic.  April 2019  70: 115-126;  published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.18035

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Selection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest China
Li Feng, He Jia, Jiaming Wang, Yi Qin, Yanlin Liu, Yuyang Song
Am J Enol Vitic.  April 2019  70: 115-126;  published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.18035
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