A yeast strain, which was identified as Saccharomyces cerevisiae CZ by morphology and molecular biological method, was isolated from natural fermentation broth of Rosa roxbunghii. The oenological potential was analyzed including sugar tolerance, tartaric acid tolerance, alcohol tolerance, SO2 tolerance, H2S producing ability and metabolic ability to different kinds of carbon sources including glucose, galactose, arabinose, xylose, sucrose, maltose, stachyose, raffinose, mannitol and sorbitol. The brewing characteristics including total phenolics, ascorbic acid content and antioxidant activity were explored. Meanwhile, the flavor of R. roxbunghii wine was investigated. The results of CZ were similar with the control X16, a commercial wine yeast isolated from grape, which indicated that CZ has certain application potential and is an excellent original strain for studying R. roxbunghii yeast source.
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