Fungal communities during fermentation of dry red wine in Changli region, Hebei province

  • DING Jiancai ,
  • HU Boran ,
  • LIN Lan ,
  • FAN Xuemei ,
  • FAN Yongfeng
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  • 1(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)
    2(Guizhou Moutai Winery Changli Wine Industry Co.Ltd.,Changli 066611,China)

Received date: 2020-12-08

  Revised date: 2021-01-11

  Online published: 2021-11-04

Abstract

The fungal community structure and diversity at different fermentation periods of dry red wine from Changli, Hebei province were analyzed by high-throughput sequencing of the fungal ITS1—ITS2 region on the Illunina HiSeq. The results showed that 128 genera of fungi were identified, including Hanseniaspora, Saccharomyces, Aureobasidium, Mortierella and unidentified genera. 331 OTUs were identified, Saccharomyces cerevisiae, Hanseniaspora uvarum, Hanseniaspora osmophila, and Hanseniaspora vineae with high abundance. While Aureobasidium pullulans, Mortierella alpina, Mortierella elongata, Stachybotrys microspora and Guehomyces pullulans were with low abundance. The dominant strain was Hanseniaspora sp. in the early stage of fermentation in three grape wine varieties, and later was Saccharomyces cerevisiae. This study provides theoretical basis for the formation of fermentation and flavor characteristics of dry red wine in Changli region of Hebei Province.

Cite this article

DING Jiancai , HU Boran , LIN Lan , FAN Xuemei , FAN Yongfeng . Fungal communities during fermentation of dry red wine in Changli region, Hebei province[J]. Food and Fermentation Industries, 2021 , 47(19) : 120 -125 . DOI: 10.13995/j.cnki.11-1802/ts.026349

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