Wine Yeast Community And Sweet Wine Fermented Sun-dried Cabernet Sauvignon By Indigenous Strains In Xinjiang

Xinjiang has unique climate and geographical characteristics,and is a major producing area of wine grape and wine.The local yeast resources are rich and diverse,and it has unique grape and fungus resources for developing high-quality wine.Sun-dried wine is a kind of wine which is rich,moist and unique in style.Cabernet sauvignon has a large planting area and good grape quality in the southern region of xinjiang,which provides high quality drying conditions and raw materials for the production of sun-dried wine.In this study,3991 strains of yeasts isolated from grape related samples in counties and cities of southern and northern xinjiang were used for phenotypic classification by WL culture,and the structure of indigenous yeasts in xinjiang wine was verified by molecular identification.Preliminary screening,two-stage screening,optimal blending combination and sweet sun-dried wines brewing experiments were carried out on the representative strains to obtain the typical fine bacteria suitable for the southern xinjiang cabernet sauvignon sweet sun-dried wines brewing and the optimal blending method.In order to fully explore the local yeast resources in xinjiang and enrich the wine varieties in southern Xinjiang lay the foundation.The research results are as follows:?1?The 3991 isolates showed 22 WL culture types,belonging to 7 genera and 13 species.WL 1 and 2are Hanseniaspora opuntiae;WL 3 and 7 are Wickerhamomyces anomalus.WL 5 and 15 are Pichia kluyveri.WL 6,9,and 12 are Pichia kudriavzevii.WL 11 is Pichia terricola;WL 13,14,17,19 are Hanseniaspora uvarum;WL 8 and 16 are Saccharomyces cerevisiae;WL 4 is Metschnikowia pulcherrima.WL 10Metschnikowia aff;WL 18 is Metschnikowia fructicola;WL 20 is Metschnikowia koreensis;WL 21 is Issatchenkia terricola.WL 22 is Starmerella bacillaris.Yeast of northern xinjiang belongs to 6 genera and10 species,among which cactus has Hanseniaspora opuntiae,Wickerhamomyces anomalus,Saccharomyces cerevisiae,Hanseniaspora uvarum are widely in all areas of northern Xinjiang.The yeast of southern Xinjiang belongs to 12 species of 7 genera,among which Pichia kudriavzevii,Saccharomyces cerevisiae,Hanseniaspora uvarum,Wickerhamomyces anomalus widely exist in various regions of southern Xinjiang.The dominant species of non-saccharomyce is Hanseniaspora uvarum.?2?Among the 1501 representative strains,396 strains with strong alcohol production,218 strains with weak autolysis,517 strains with non-autolysis,95 strains with strong acid-reducing characteristics,272 strains without H₂S production,275 strains with strong pectinase production,1008 strains no production agmatine,1376 strains no production histamine,and 1097 strains no production cadaverine were obtained.After comprehensive analysis,20 strains of saccharomyces cerevisiae and 68 strains of non-saccharomyce were obtained.?3?After primary screening,5 strains with excellent brewing characteristics were obtained from 88representative strains.After secondary screening and dried wine brewing experiments,optimal combination SC19?Saccharomyces cerevisiae?/NS68?Pichia kudriavzevii?,with 1:1?the total quantity of 2%?,and in the early stage of the fermentation vaccination at the same time,with the following quality characteristics:resistance to high concentration of sugar,fermentation ability is good,large amount of hypoglycemic,accumulation of alcohol is high,there are 17 kinds of aroma compounds OAV>1,the OAV>10 volatile substances have Heptanoic acid,Butyric acid,2-Methylbutyric acid,Furanone,2-Octanone,and?-Damafloxacin,product fruit,flowers,plant fragrance is outstanding,caramel aroma EC1118 is significantly higher than the control group.