Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi
In this study, the fermentation mash of Cabernet Sauvignon, Cabernet Franc, and Matheran from Linfen, Shanxi Province, was sequenced using the Illumina MiSeq high-throughput sequencing platform to analyze the structural diversity of fungal communities in different samples. The results showed that a...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/10/475 |
| _version_ | 1797407359903989760 |
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| author | Boran Hu Min Zhou Jinghao Su Lan Lin Shaochen Xu |
| author_facet | Boran Hu Min Zhou Jinghao Su Lan Lin Shaochen Xu |
| author_sort | Boran Hu |
| collection | DOAJ |
| description | In this study, the fermentation mash of Cabernet Sauvignon, Cabernet Franc, and Matheran from Linfen, Shanxi Province, was sequenced using the Illumina MiSeq high-throughput sequencing platform to analyze the structural diversity of fungal communities in different samples. The results showed that a total of 10 phyla, 125 families, and 187 genera were detected in the nine samples of this study. The main fungal phyla were <i>Ascomycota, Basidiomycota,</i> and <i>Mortierellomycota.</i> The main fungal genera are <i>Hanseniaspora, Mortierella, Sclerotinia, Aureobasidium, Saccharomyces, Aspergillus, Clavulina,</i> <i>Candida</i>, etc. <i>Hanseniaspora</i> was the dominant genus in the pre-fermentation stage, accounting for more than 70%; <i>Saccharomyces</i> was the dominant genus in the middle and late fermentation stage, accounting for more than 75% in the middle fermentation stage and up to 90% in the late fermentation stage. This study provides a theoretical basis for monitoring and optimizing winemaking processes and introducing wine grape varieties in the Linfen region of Shanxi. |
| first_indexed | 2024-03-09T03:40:12Z |
| format | Article |
| id | doaj.art-43d854cf4b87443d9c663b62f176644b |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T03:40:12Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-43d854cf4b87443d9c663b62f176644b2023-12-03T14:41:26ZengMDPI AGFermentation2311-56372022-09-0181047510.3390/fermentation8100475Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, ShanxiBoran Hu0Min Zhou1Jinghao Su2Lan Lin3Shaochen Xu4School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaThe Graduate School of East Asian Studies, Yamaguchi University, 1677-1, Yamaguchi 753-8511, JapanIn this study, the fermentation mash of Cabernet Sauvignon, Cabernet Franc, and Matheran from Linfen, Shanxi Province, was sequenced using the Illumina MiSeq high-throughput sequencing platform to analyze the structural diversity of fungal communities in different samples. The results showed that a total of 10 phyla, 125 families, and 187 genera were detected in the nine samples of this study. The main fungal phyla were <i>Ascomycota, Basidiomycota,</i> and <i>Mortierellomycota.</i> The main fungal genera are <i>Hanseniaspora, Mortierella, Sclerotinia, Aureobasidium, Saccharomyces, Aspergillus, Clavulina,</i> <i>Candida</i>, etc. <i>Hanseniaspora</i> was the dominant genus in the pre-fermentation stage, accounting for more than 70%; <i>Saccharomyces</i> was the dominant genus in the middle and late fermentation stage, accounting for more than 75% in the middle fermentation stage and up to 90% in the late fermentation stage. This study provides a theoretical basis for monitoring and optimizing winemaking processes and introducing wine grape varieties in the Linfen region of Shanxi.https://www.mdpi.com/2311-5637/8/10/475Linfen regionwinenatural fermentationfungal communityfungal diversity characteristics |
| spellingShingle | Boran Hu Min Zhou Jinghao Su Lan Lin Shaochen Xu Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi Fermentation Linfen region wine natural fermentation fungal community fungal diversity characteristics |
| title | Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi |
| title_full | Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi |
| title_fullStr | Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi |
| title_full_unstemmed | Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi |
| title_short | Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi |
| title_sort | study of fungal communities in dry red wine fermentation in linfen appellation shanxi |
| topic | Linfen region wine natural fermentation fungal community fungal diversity characteristics |
| url | https://www.mdpi.com/2311-5637/8/10/475 |
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