Wild yeasts native to this high-altitude region were screened. Fermentation trials were performed, and concentrations of various aroma compounds in wine samples were quantified together with sensory evaluation.
Key Findings:
Multiple native non-Saccharomyces yeast strains well-adapted to the high-altitude environment of Shangri-La were obtained.
Mixed fermentation with native yeasts significantly increases the content of floral and fruity characteristic aroma compounds in wine.
This study provides strain resources for developing native fermentation starter cultures for characteristic wine in highland wine regions.