Biodiversity and Winemaking Characteristics of Yeasts Isolated from Docynia delavayi (Franch.) Schneid. Wine Microbiota
Ling Zhu, Zhangxing Li, Yupeng Liang, Xiu Gao, Qingfang Xu, Weiliang Liu, Lifang Zhang, Jian Cai
TL;DR
This study explores the yeast communities in Docynia delavayi wine and identifies strains that enhance its aroma and complexity.
Contribution
The study identifies specific indigenous yeast strains that improve the aromatic profile of Docynia delavayi wine.
Findings
Hanseniaspora sp. dominates early fermentation, while Saccharomyces sp. and Candida californica become prominent later.
Three indigenous yeast strains (LZX-76, LZX-89, LZX-104) enhance the wine's aromatic profile by increasing volatile compounds.
29 volatile compounds were detected, including esters and alcohols, contributing to a richer aroma in the wine.
Abstract
The community of epibiotic yeasts significantly influences the quality of Docynia delavayi (Franch.) Schneid. wine. The yeast diversity in four different Docynia delavayi (Franch.) Schneid. wines during the brewing stage was investigated using pure culture methods and high-throughput sequencing technology. A total of 229,381,292 sequencing bases were generated, yielding 323,820 valid sequences with an average length of 708 nt and identifying 93 operational taxonomic units (OTUs) from naturally fermented samples of Docynia delavayi (Franch.) Schneid. wine for classification purposes. At the early fermentation stage, Hanseniaspora sp. was identified as the dominant species, whereas at the late fermentation stage, Hanseniaspora sp., Saccharomyces sp., and Candida californica became predominant. From these samples, a total of 109 yeast strains were isolated from Docynia delavayi (Franch.)…
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Taxonomy
TopicsFermentation and Sensory Analysis · Food Quality and Safety Studies · Horticultural and Viticultural Research