Selection of Saccharomyces cerevisiae Isolates from Helan Mountain in China for Wine Production

S. cerevisiae strains were isolated and identified from vineyards the spontaneous fermentation must at eastern foot of Helan Mountain in China, their oenological properties abilities analyzed. From total 199 identified, 14 isolates (F4-13, F5-7, F5-9, F5-12, F5-18, F5-19, F5-21, F6-8, F6-23, F9-23, SXY-4, HT-10, ZXY-17, MXY-19) exhibited excellent tolerance to sugar, SO2, ethanol. Among isolates, strain F4-13 better properties, with low H2S production (+), suitable flocculation ability (58.74%), reducing-L-malic acid (49.07%), generated high contents polyphenol, anthocyanin, tannin, terpenes, higher alcohols, which contributed improvement red fruity floral traits wines. The obtained results provide a strategy for selection indigenous wine produce high-quality regional characteristics.