Analysis of microbial diversity and screening of native excellent yeasts in Huailai vineyard of Hebei province
The fungal diversity of samples from the grapes,soil,production workshop and wine fermentation process of Huailai Vineyard in Hebei Province was analyzed using high-throughput sequencing.Superior strains were screened and applied to wine fermentation,and the differences of physiochemical indexes and aroma substances of wine produced by different strains were discussed.Principal component analysis(PCA)and hierarchi-cal cluster analysis(HCA)was carried out based on volatile flavor substances.The results showed that the diversity of soil microbial community was the most abundant,and the dominant fungi were Fusarium and Gliomastix.Aureobasidium and Cladosporium had the highest relative abundance in grape peel.Saccharomyces was the dominant fungi in fermentation fluid and inside of fermentation tank.The 104 isolated yeast strains were screened and identified,and 5 superior yeast strains were obtained and identified as Saccharomyces cerevisiae CKJ20,Hansenomyces hyperosmolar HQ 16,Hansenomyces hyperosmolar HQ11,Metschnikowia pulcherrima HY21,Metschnikowia pulcherrima MP 14.The fermentation rate of HY21 was fast,and the esters,acids,phenols and aldehydes produced by fermentation were rich in aroma,which gave the wine rich floral and fruity aroma.The wines with different strains could be effectively distinguished by PCA and HCA.The strain HY21 had the potential to produce characteristic wine in the Huailai region of Hebei.
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