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Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

2021; Nature Portfolio; Volume: 11; Issue: 1 Linguagem: Inglês

10.1038/s41598-021-83216-x

2045-2322

Yue Zhao, Qingyang Sun, Shusheng Zhu, Fei Du, Ruzhi Mao, Lijing Liu, Bin Tian, Yifan Zhu,

Wine Industry and Tourism

Abstract Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non- Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non- Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida , Hanseniaspora , Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non- Saccharomyces yeasts, and furthermore, seven species of non- Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii , S. vini , S. diversa , T. delbrueckii and W. anomalus , which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non- Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring ‘microbial terroir ’ of wine regions in China.