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Volume 9
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10.3390/fermentation9040376
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Article

Selection of Saccharomyces cerevisiae Isolates from Helan Mountain in China for Wine Production

by
Lanlan Hu
1,
Xueao Ji
1,
Jiacong Li
1,
Yangyang Jia
2,
Xiaohong Wang
1 and
Xiuyan Zhang
1,*
1
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2
School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
*
Author to whom correspondence should be addressed.
Fermentation 2023, 9(4), 376; https://doi.org/10.3390/fermentation9040376
Submission received: 22 March 2023 / Revised: 10 April 2023 / Accepted: 11 April 2023 / Published: 14 April 2023
(This article belongs to the Section Fermentation for Food and Beverages)
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Abstract

S. cerevisiae strains were isolated and identified from vineyards and the spontaneous fermentation must at the eastern foot of Helan Mountain in China, and their oenological properties and fermentation abilities were analyzed. From the total of 199 S. cerevisiae strains isolated and identified, 14 isolates (F4-13, F5-7, F5-9, F5-12, F5-18, F5-19, F5-21, F6-8, F6-23, F9-23, SXY-4, HT-10, ZXY-17, MXY-19) exhibited excellent tolerance to sugar, SO2, and ethanol. Among the isolates, the strain F4-13 exhibited the better oenological properties, with low H2S production (+), suitable flocculation ability (58.74%), and reducing-L-malic acid ability (49.07%), and generated high contents of polyphenol, anthocyanin, tannin, terpenes, and higher alcohols, which contributed to the improvement of the red fruity and floral traits of the wines. The obtained results provide a strategy for the selection of indigenous S. cerevisiae for wine fermentation to produce high-quality wine with regional characteristics.
Keywords: indigenous Saccharomyces cerevisiae; isolation and selection; oenological properties; fermentation abilities indigenous Saccharomyces cerevisiae; isolation and selection; oenological properties; fermentation abilities

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MDPI and ACS Style

Hu, L.; Ji, X.; Li, J.; Jia, Y.; Wang, X.; Zhang, X. Selection of Saccharomyces cerevisiae Isolates from Helan Mountain in China for Wine Production. Fermentation 2023, 9, 376. https://doi.org/10.3390/fermentation9040376

AMA Style

Hu L, Ji X, Li J, Jia Y, Wang X, Zhang X. Selection of Saccharomyces cerevisiae Isolates from Helan Mountain in China for Wine Production. Fermentation. 2023; 9(4):376. https://doi.org/10.3390/fermentation9040376

Chicago/Turabian Style

Hu, Lanlan, Xueao Ji, Jiacong Li, Yangyang Jia, Xiaohong Wang, and Xiuyan Zhang. 2023. "Selection of Saccharomyces cerevisiae Isolates from Helan Mountain in China for Wine Production" Fermentation 9, no. 4: 376. https://doi.org/10.3390/fermentation9040376

APA Style

Hu, L., Ji, X., Li, J., Jia, Y., Wang, X., & Zhang, X. (2023). Selection of Saccharomyces cerevisiae Isolates from Helan Mountain in China for Wine Production. Fermentation, 9(4), 376. https://doi.org/10.3390/fermentation9040376

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