Terroir 2020 banner
IVES 9 IVES Conference Series 9 Genetic diversity of Oenococcus oeni strains isolated from Yinchuan wine region in the East of Helan Mountain, China

Genetic diversity of Oenococcus oeni strains isolated from Yinchuan wine region in the East of Helan Mountain, China

Abstract

Aim: This study aimed to isolate Oenococcus oeni in red wines from Yinchuan wine region in the East of Helan Mountain, China, and analysis their genetic diversity.

Methods and Results: Oenococcus oeni strains were isolated from Cabernet Sauvignon and Cabernet Gernischt wines of four representative wineries in 2016. Total 207 O. oeni strains were isolated and identified by species-specific PCR. Following that, 206 amplified fragment length polymorphism (AFLP) genotypes were detected, with the similarity coefficients ranging between 63% – 97%. Based on the UPGMA, two major phylogroups were deciphered at 81% similarity level. Interestingly, the strains in different phylogroups were isolated from wines of different cultivars. In addition, strains from the same winery formed a unique cluster.

Conclusions: 

Our results indicate there is an obvious genetic relationship of O. oeni with grape cultivars and their origins. Our results also support the fact that O. oeni is an important factor related to the wine terroir. 

Significance and Impact of the Study: The Chinese wine industry has steadily grown in recent years. However, limited development and application of indigenous O. oeni strains would lead to homogeneity in wine quality. The outcome of this study would lay down the theoretical foundation for the development of indigenous O. oeni strains with regional characteristics.

DOI:

Publication date: March 17, 2021

Issue: Terroir 2020

Type: Video

Authors

Kan Shi1,3 ,4, Huawei Gu2, Dongliang Yu5, Shuwen Liu1,3,4*

1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
2College of Life Sciences, Northwest A&F University, Yangling, Shaanxi 712100, China
3Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China
4Heyang Experimental and Demonstrational Stations for Grape, Weinan, Shaanxi 715300, China
5Qinhuangdao Chateau Kings Global Co., Ltd, Changli, Hebei 066600, China

Contact the author

Keywords

Wine, Oenococcus oeni, genetic diversity, AFLP

Tags

IVES Conference Series | Terroir 2020

Citation

Related articles…

The effect of water stress deficit on ‘Xynisteri’ grapes through systems biology approaches

Cyprus is one of the very few phyloxera-free areas worldwide where the vast majority of vines are own-rooted and non-irrigated. ‘Xynisteri’ is a predominant indigenous cultivar, particularly amenable to extreme conditions such as drought and hot climate, thus rendering it appropriate for marginal soils and adverse climatic conditions. In the current work, a comparative study between irrigated (irrigation initiated at BBCH 71) and non-irrigated vines was conducted.

Integrated approach to grape stalks valorization: sustainable recovery of bioactive compounds and biofuel production

Grape stalks are a byproduct of the winemaking process and represent a valuable and inexpensive source of bioactive compounds. While their direct use in whole bunch fermentation is known, the majority of grape stalks are discarded, posing environmental and economic challenges.

The potential of new selection and indigenous grape varieties for sparkling wine production

In the context of climate change, it is essential to provide producers with alternatives based on local grape varieties capable of meeting modern quality and sustainability requirements.

Phenolic composition and chromatic characteristics of blends of cv. Tempranillo wines from vines grown with different viticultural techniques in a semi-arid area

The quality and color stability of red wines are directly related to content and distribution of phenolic compounds. However, the climate change produces the asynchrony between the dates of technological and maturity of grapes. The crop-forcing technique (CF) restores the coupling between phenolic and technological ripeness while limits vineyard yields. Blending of wines is frequently used to equilibriate composition of wines and to increase their stability, color and quality. The aim of the present work is to study the phenolic composition and color of wine blends made with FW (wines from vines subjected to CF) and CW (wines for vines under the usual cultivation practices).

Characterising the chemical typicality of regional Cabernet Sauvignon wines

Aim: To define the uniqueness of Australian Cabernet Sauvignon wines by evaluation of the chemical composition (volatile aroma and non-volatile constituents) that may drive regional typicity, and to correlate this with comprehensive sensory analysis data to identify the most important compounds driving relevant sensory attributes.