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《Journal of Huazhong Agricultural University》 2010-04
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Diversity of Wine Related Yeasts during Spontaneous Fermentation of Cinsault

SONG Yu-yang1 BAI Wen-hong2 LIU Yan-lin1 1.College of Enology,Northwest Agriculture and Forestry University/Shaanxi Engineering Research Center for Viti-Viniculture,Yangling 712100,China;2.Emperor Horse Winer Co.LTD,Qingtongxia 751600,China  
One hundred and five yeasts isolated from spontaneous fermentation of Cinsault were identified primarily on Wallerstein laboratory nutrient agar medium and classified by analyzing 26S rDNA D1/D2 domain sequence.Results showed that 105 yeasts were found to be 5 species belonging to 4 genera including Hanseniaspora uvarum,Pichia kluyveri,Candida zemplinin,Saccharomyces cerevisiae and Saccharomyces pastorianus with proportion of 3%,8%,1%,1% and 87%,respectively.The number of the non-Saccharomyces was gradually reducing from 24.7% to 3.9% and 0% during the early,immediate and late stage of spontaneous fermentation.
【Fund】: 国家葡萄产业技术体系建设专项经费(nycytx-30)资助
【CateGory Index】: TS262.6
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