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World J Microbiol Biotechnol

Title:		Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang
Author(s):		Zhu LX; Wang GQ; Aihaiti A;
Address:		"Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, 843300, People's Republic of China. 120050068@taru.edu.cn. Production and Construction Group, Key Laboratory of High-Quality Agricultural Product Extensive Processing in Southern Xinjiang, College of Life Science, Tarim University, Alar, Xinjiang, 843300, People's Republic of China"
Journal Title:		World J Microbiol Biotechnol
Year:		2020
Volume:		20200720
Issue:		8
Page Number:		122 -
DOI:		10.1007/s11274-020-02831-4
ISSN/ISBN:		1573-0972 (Electronic) 0959-3993 (Linking)
Abstract:		"Cabernet Sauvignon grape produced in Xinjiang (China) is often overripe, with unusually high sugar content, which impedes utilization. We aimed to establish the optimal combination of indigenous yeast strains to produce a new sweet wine from the overripe grape. Five yeast strains with pronounced enological characteristics were selected from 88 indigenous yeast isolates. Using a series of co-fermentation experiments with different inoculated strategies, we achieved optimal co-fermentation with a combination of strains SC19 and NS68, later identified as Saccharomyces cerevisiae and Pichia kudriavzevii, respectively, simultaneously inoculated in a 1:1 ratio at the early stage of fermentation. The combination was characterized by vigorous fermentation with high resistance to 457.13 g/L sugar and high alcohol yield (16.01% vol). The sweet wine contained 17 aromatic compounds with odor activity value (OAV) >/= 1 and pronounced sweet fruit, floral, herbaceous, and caramel odors. The co-fermentation has a good potential for utilization of overripe Cabernet Sauvignon grape"
Keywords:		China Fermentation Odorants/analysis Pichia/isolation & purification/metabolism Saccharomyces cerevisiae/isolation & purification/metabolism Taste Vitis Wine/*analysis/*microbiology Yeasts/*isolation & purification/*metabolism Cabernet Sauvignon Co-fermen;
Notes:		"MedlineZhu, Li-Xia Wang, Guan-Qun Aihaiti, Amannisa eng 31871777/National Natural Science Foundation of China/ 31260393/Natural Science Foundation of Ningbo Municipality (CN)/ Germany 2020/07/21 World J Microbiol Biotechnol. 2020 Jul 20; 36(8):122. doi: 10.1007/s11274-020-02831-4"