Diversity of yeast community during spontaneous fermentation of Viognier wine from the eastern foothills of Helan Mountain in Ningxia

To investigate the changes in yeast community diversity during the spontaneous fermentation of Viognier wine in the eastern foothills of the Helan Mountain, the yeasts during different periods of the spontaneous fermentation of Viognier wine in the industrial scale of production were isolated and identified, and the genetic diversity of Saccharomyces cerevisiae were characterized. The results showed that a total of 1513 yeast strains were obtained, and belonged to 8 genera and 11 species, respectively. Among them, Zygoascus meyerae, Aureobasidium pullulans and Wickerhamomyces anomalus were reported less frequently in wine. Most of the non-Saccharomyces yeasts could only be obtained at the initial stage of fermentation, and Hanseniaspora uvarum had strong environmental adaptability, which was the only one that grew with S. cerevisiae until the late stage of fermentation. By further characterizing the genetic diversity of 1106 strains of S. cerevisiae, 6 different genotypes were obtained, and genotype V1 was present at all stages of fermentation, it might be the dominant strain in the spontaneous fermentation system of Viognier wine. This study systematically revealed the yeast diversity and succession pattern in the spontaneous fermentation system of Viognier wine in the eastern foothills of the Helan Mountain region and provided reference for subsequent related studies.