Abstract: The oenological characteristics of four Saccharomyces cerevisiae strains selected from winegrowing areas around China to screen for new high-quality native Chinese S. cerevisiae strains were analyzed. The lethality, H2S production, foam production, flocculence, and fermentation performance of these strains were compared to those of commercial strains. The S12 strain produced high levels of H2S, while the S21 strain displayed an excessively long fermentation time. Neither of these strains met the requirements for a high-quality brewing yeast. In contrast, the WJ1 and Q12 strains are highly lethal and flocculent; they produce moderate amounts of H2S and very little foam. Both strains exhibit fermentation performance at par with international standards. Based on these results, Q12 and WJ1 are the only strains that satisfy the requirements for high-quality brewing yeasts. These strains may be commercialized after being domesticated. We have thus provided new native strains for the Chinese winemaking industry and a theoretical reference for studies aimed at diversification of Chinese S. cerevisiae strains.
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