Screening, identification and cold tolerance of native yeast strains isolated from ‘Beibinghong’ ice wine

  • LIU Huan ,
  • WANG Ying ,
  • LIU Xiaoqiu
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  • (School of Biological and Food Engineering, Jilin Engineering Normal University, Changchun, 130052)

Received date: 2025-03-10

  Revised date: 2025-04-22

  Online published: 2025-10-16

Abstract

‘Beibinghong’ ice wine is a sweet wine with unique flavor profiles and sensory characteristics.Screening superior native yeast strains plays a crucial role in maintaining and highlighting its sensory characteristics and regional identity of ice wine.This study aimed to isolate and identify superior yeast strains specifically for ice wine production from ‘Beibinghong’ grape fermentation.The research employed traditional cultivation and isolation methods combined with morphological observation using WLN medium to separate and preliminarily identify natural yeast strains.These strains were initially screened based on their ability to gas production, ester production, ethanol production, β-glucosidase activity, followed by identification using molecular biology techniques.Furthermore, their tolerance profiles were analyzed.The results showed that 19 native yeast strains were isolated and purified, among which BBH 12, BBH 25, and BBH 37 exhibited superior overall performance and were identified as Saccharomyces cerevisiae, Metschnikowia aff.fructicola, and Hanseniaspora uvarum.Three yeast strains demonstrated good tolerance to temperature, alcohol, sugar, and pH.They maintained stable growth and high cell concentrations under the ice wine fermentation conditions of temperatures ranging from 12 to 28 ℃, sugar concentrations of 50 to 150 g/L, alcohol concentrations of 4%-12% (volume fraction), and pH values of 4.0 to 6.0.This study provide high-quality yeast strains with distinct local characteristics for the production of ‘Beibinghong’ ice wine.

Cite this article

LIU Huan , WANG Ying , LIU Xiaoqiu . Screening, identification and cold tolerance of native yeast strains isolated from ‘Beibinghong’ ice wine[J]. Food and Fermentation Industries, 2025 , 51(18) : 201 -210 . DOI: 10.13995/j.cnki.11-1802/ts.042628

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