Comparative Study on Microbial Communities of Soil, Grape Must and Wine Fermentation of Cabernet Sauvignon Inoculated with three Commercial Yeast of Saccharomyces cerevisiae

Corresponding Author: Jie Wang College of Food Science and Technology, Hebei Agricultural University, Hebei, 071000, China Email: wangjie@hebau.edu.cn Abstract: This study examined the microbial diversity in soil, grape must and wine fermentation of Cabernet Sauvignon inoculated with three different starters (S01: Xinjiang Saccharomyces cerevisiae CEC01; SCA: Ningxia Saccharomyces cerevisiae CECA; S96: Saccharomyces cerevisiae AWRI 796) using a high-throughput sequencing technique. The results showed that 227 bacterial genera and 20 fungi genera were shared in all samples, consisting of Saccharomyces, Filobasidium, Colletotrichum, Alternaria by Venn diagram analysis. Principle component analysis showed the microbiota structures between S01, SCA and S96 fermentation were similar, the major bacterial genera were Pseudomonas, unclassified_f_Enterobacteriaceae and Lactobacillus, whereas the major fungi genus was Saccharomyces. The biomarkers of bacterial genera in S01, SCA and S96 groups were detected using LEfSe analysis, in which Komagataeibacter, Micromonospora, Streptomyces, Brevibacterium and Agromyces were core microorganisms in the S01 group, SCA fermentation increased the relative abundance of Lactobacillus and Oenococcus, family Ruminococcaceae was dominant in the S96 group. The distinctions in fungi communities between S01, SCA and S96 group were not observed during the fermentation. Understanding of microbial diversity could aid to promote the formation of regional characteristics and the development of high-quality wines through the management of existing microorganisms in future.