Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China

  • Lixia Zhu
  • Julan Xue
Original Paper


In this study, we performed a pilot-scale evaluation of the enological characteristics of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional Chinese wine produced by a unique technology of boiling grape juice prior to spontaneous fermentation. Technical and sensory characteristics of top ten indigenous strains previously identified by us by screening a collection of 436 indigenous S. cerevisiae strains (Zhu et al. 2016) were assayed in a traditional craft workshop (TCW) and a modern plant (MP). The use of these strains reduced the spontaneous fermentation (Spo F) period by 6–15 days, and resulted in higher sugar and lower alcohol content in TCW Msalais than in MP Msalais. Sensory scores of Msalais fermented by the ten strains were higher than those of wine produced with a commercial strain cy3079, varying in TCW fermentations and significantly different from Spo F, but homogenous for all MP fermentations. Four strains were extensively screened for use in industrial Msalais production. We conclude that modern technology homogenizes enological traits of indigenous strains while traditional craftsmanship maintains their enological diversity. Some strains domesticated in the course of both processes are suitable for industrial Msalais production.

Graphical Abstract


Enological characteristic Msalais Pilot-scale Saccharomyces cerevisiae 



We wish to thank the following agencies for financial support: the National Natural Science Foundation (China) for supporting the “Enological Characteristics of Saccharomyces cerevisiae Associated with Msalais” project (13060023) and “Xinjiang Wine Yeast High-throughput Analysis of Genetic Diversity and Fermentation Characteristics” project (31260393); State Key Laboratory of Mycology, Institute of Microbiology Chinese Academy of Sciences, for supporting the Yeast-Associated Grape and Wine in Xinjiang Project (2014). We thank Dr. Joanna Mackie for her help with language editing of this paper.

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  1. 1.College of Life ScienceTarim University/Xinjiang Production and Construction Group Key Laboratory of Agricultural Products ProcessingAlarPeople’s Republic of China

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