Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province
The fungal diversity of samples from the grapes, soil, production workshop and wine fermentation process of Huailai Vineyard in Hebei Province was analyzed using high-throughput sequencing. Superior strains were screened and applied to wine fermentation, and the differences of physiochemical indexes...
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Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-153.pdf |
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| author | YANG Mengmeng, LI Demei, PANG Xiaona, JIAO Mengli, DUAN Xuerong, FAN Xuemei |
| author_facet | YANG Mengmeng, LI Demei, PANG Xiaona, JIAO Mengli, DUAN Xuerong, FAN Xuemei |
| author_sort | YANG Mengmeng, LI Demei, PANG Xiaona, JIAO Mengli, DUAN Xuerong, FAN Xuemei |
| collection | DOAJ |
| description | The fungal diversity of samples from the grapes, soil, production workshop and wine fermentation process of Huailai Vineyard in Hebei Province was analyzed using high-throughput sequencing. Superior strains were screened and applied to wine fermentation, and the differences of physiochemical indexes and aroma substances of wine produced by different strains were discussed. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) was carried out based on volatile flavor substances. The results showed that the diversity of soil microbial community was the most abundant, and the dominant fungi were Fusarium and Gliomastix. Aureobasidium and Cladosporium had the highest relative abundance in grape peel. Saccharomyces was the dominant fungi in fermentation fluid and inside of fermentation tank. The 104 isolated yeast strains were screened and identified, and 5 superior yeast strains were obtained and identified as Saccharomyces cerevisiae CKJ20, Hansenomyces hyperosmolar HQ16, Hansenomyces hyperosmolar HQ11, Metschnikowia pulcherrima HY21, Metschnikowia pulcherrima MP14. The fermentation rate of HY21 was fast, and the esters, acids, phenols and aldehydes produced by fermentation were rich in aroma, which gave the wine rich floral and fruity aroma. The wines with different strains could be effectively distinguished by PCA and HCA. The strain HY21 had the potential to produce characteristic wine in the Huailai region of Hebei. |
| format | Article |
| id | doaj-art-ffb1ee3d95ae4175b6ddadc35fd61b57 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-08-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-ffb1ee3d95ae4175b6ddadc35fd61b572025-08-20T02:55:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-08-0143815316110.11882/j.issn.0254-5071.2024.08.022Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei provinceYANG Mengmeng, LI Demei, PANG Xiaona, JIAO Mengli, DUAN Xuerong, FAN Xuemei01. College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China; ;2. Beijing Chateau Lion Wine Industry Co., Ltd., Beijing 102442, China; ;3. Beijing Agricultural University "the Belt and Road" International Grape and Wine Industry Innovation Institute, Beijing 102206, China; ;4. Kweichow Moutai Distillery Group Changli Winery Co., Ltd., Qinhuangdao 066600, ChinaThe fungal diversity of samples from the grapes, soil, production workshop and wine fermentation process of Huailai Vineyard in Hebei Province was analyzed using high-throughput sequencing. Superior strains were screened and applied to wine fermentation, and the differences of physiochemical indexes and aroma substances of wine produced by different strains were discussed. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) was carried out based on volatile flavor substances. The results showed that the diversity of soil microbial community was the most abundant, and the dominant fungi were Fusarium and Gliomastix. Aureobasidium and Cladosporium had the highest relative abundance in grape peel. Saccharomyces was the dominant fungi in fermentation fluid and inside of fermentation tank. The 104 isolated yeast strains were screened and identified, and 5 superior yeast strains were obtained and identified as Saccharomyces cerevisiae CKJ20, Hansenomyces hyperosmolar HQ16, Hansenomyces hyperosmolar HQ11, Metschnikowia pulcherrima HY21, Metschnikowia pulcherrima MP14. The fermentation rate of HY21 was fast, and the esters, acids, phenols and aldehydes produced by fermentation were rich in aroma, which gave the wine rich floral and fruity aroma. The wines with different strains could be effectively distinguished by PCA and HCA. The strain HY21 had the potential to produce characteristic wine in the Huailai region of Hebei.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-153.pdfmicrobial diversity|saccharomyces cerevisiae|non-saccharomyces cerevisiae|wine|sensory analysis |
| spellingShingle | YANG Mengmeng, LI Demei, PANG Xiaona, JIAO Mengli, DUAN Xuerong, FAN Xuemei Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province Zhongguo niangzao microbial diversity|saccharomyces cerevisiae|non-saccharomyces cerevisiae|wine|sensory analysis |
| title | Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province |
| title_full | Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province |
| title_fullStr | Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province |
| title_full_unstemmed | Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province |
| title_short | Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province |
| title_sort | analysis of microbial diversity and screening of native excellent yeasts in huailai vineyard of hebei province |
| topic | microbial diversity|saccharomyces cerevisiae|non-saccharomyces cerevisiae|wine|sensory analysis |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-153.pdf |
| work_keys_str_mv | AT yangmengmenglidemeipangxiaonajiaomengliduanxuerongfanxuemei analysisofmicrobialdiversityandscreeningofnativeexcellentyeastsinhuailaivineyardofhebeiprovince |