Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma

Exploitation of the biodiversity native wine yeast is a means modifying sensory characteristics wine. Samples from different regions in China were analysed to screen isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging four genera (Hanseniaspora, Saccharomyces, Rhodotorula Metschnikowia). These species subjected stress tolerance assays (ethanol, glucose, SO2 pH), enzymatic activity tests (sulphite reductase activity, β-glucosidase protease activity) fermentation tests. Saccharomyces cerevisiae showed high ethanol completed independently. Hanseniaspora demonstrated good sequential fermentation. The experiment that PCT4 strain had best aroma complexity. This study provides reference for selecting new starters perspective flavour enzymes diversifying quality wines region.