Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region

doi:10.13386/j.issn1002-0306.2013.08.066

Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region[J]. Science and Technology of Food Industry, 2013, (08): 179-182. DOI: 10.13386/j.issn1002-0306.2013.08.066

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Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region

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Abstract

In the test, the material from Qilian wine region vineyards fermentated naturally to screen wine-related wild yeast strains 68. The YEPD medium morphological observation, WL nutrient medium clustering analysis and physiological and biochemical tests were used to classificate initially. The result showed that wine-related wild yeast strain including Candida, H.uvarum, Brettanomyces, Pichia, Rhodotorula and Saccharomyces cerevisiae, in which H.uvarum and Brettanomyces were predominant strains.

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Isolation and preliminary classification of the wine-related wild yeast strains from qilian wine region

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