Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 56 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042102

Dynamic succession of yeast flora during Cabernet Franc spontaneous fermentation in Penglai Coastal Sub-region

  • GAO Yue ,
  • YU Di ,
  • ZHANG Xue ,
  • LIU Layu ,
  • CHEN Songbo ,
  • AN Peng ,
  • LIU Yanlin ,
  • JIANG Jiao
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Longting Vineyard, Penglai 265600, China)
    3(Chateau Reifeng Auzias, Penglai 265600, China)
    4(Heyang Experimental and Demonstration Stations for Grape, Northwest A&F University, Weinan 715300, China)
    5(Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station of Northwest A&F University, Yongning 750100, China)

Received date: 2025-01-10

  Revised date: 2025-02-19

  Online published: 2025-11-03

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Abstract

Indigenous wild yeast communities exhibit distinct regional variations that contribute more effectively to the flavour uniqueness of the wine compared to commercial yeasts.This study aimed to investigate the succession patterns of indigenous yeast diversity in the spontaneous fermentation system of Cabernet Franc grapes from the Penglai Coast sub-region.Yeast isolation and identification were conducted during the natural fermentation using grapes from two vineyards in this sub-region over two consecutive years.Saccharomyces cerevisiae isolates were then analysed for their genotypes by Interdelta Fingerprinting.The results show that 387 yeast strains were isolated and purified during spontaneous fermentation of Cabernet Franc wines across two vintages.These strains belonged to 3 genera and 20 species.Among them, 248 strains were identified as S.cerevisiae.These S.cerevisiae strains were further catagorized into 34 genotypes.Significant variations in yeast species diversity and genetic diversity of S.cerevisiae were observed between vintages and vineyards.This study provides valuable insights into the development and utilization of indigenous yeast strains for Cabernet Franc wine production in Penglai.

Key words： Penglai appellation; Cabernet Franc; natural fermentation; indigenous yeast diversity; genotypic diversity

Cite this article

GAO Yue , YU Di , ZHANG Xue , LIU Layu , CHEN Songbo , AN Peng , LIU Yanlin , JIANG Jiao . Dynamic succession of yeast flora during Cabernet Franc spontaneous fermentation in Penglai Coastal Sub-region[J]. Food and Fermentation Industries, 2025 , 51(19) : 56 -62 . DOI: 10.13995/j.cnki.11-1802/ts.042102

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