ArticleWorld journal of microbiology & biotechnology2020
Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang.
Article in World journal of microbiology & biotechnology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 14 citations in OpenAlex.
- A method for screening anthocyanin-protective yeast based on mulberry anthocyanins and its application.NPJ science of food · 2026Article
- Multi-omics reveals glucose repression of citric acid catabolism in Pichia kudriavzevii.Applied microbiology and biotechnology · 2025Article
- Blasting extrusion pretreatment of sweet sorghum bagasse for enhanced enzymatic saccharification and ethanol production using Pichia kudriavzevii ATCC 20,381.Bioresources and bioprocessing · 2025Article
- The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties.Molecules (Basel, Switzerland) · 2024Article
- Advances in the Application of the Non-Conventional YeastJournal of fungi (Basel, Switzerland) · 2023Review
- Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.Microorganisms · 2022Article
- Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Journal of fungi (Basel, Switzerland) · 2022Article
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Authors and funding
3 authors at 1 institution in 1 country.
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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.
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