Abstract
Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir’ of wine regions in China.
Highlights
Shangri-La is a wine region that has the highest altitude vineyards in China
Yeast species identified in those wine regions are generally within genera Candida, Hanseniaspora, Issatchenkia, Metschnikowia and Pichia
Most of wines were fermented to dryness with residual sugar concentration less than 5.00 g/L, except for wines made from L-XD (10.91 g/L) and J-BZL (14.14 g/L)
Summary
Shangri-La is a wine region that has the highest altitude vineyards in China This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. To produce wine with distinctive characteristics, researchers and enologists tried to inoculate non-Saccharomyces yeasts during alcoholic fermentation[4,5,6,7]. Shangri-La is a wine region rich in biodiversity attributed to the complex topography It has a typical dry and hot valley climate with timely dry season from October/November until June of the following year. Limited study has been carried out focusing on the indigenous yeast in Shangri-La wine region, non-Saccharomyces yeasts
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