Zapfia radicata and application thereof in inhibiting botrytis cinerea and in wine brewing

By using Candida albicans SIVE8902 to inhibit Botrytis cinerea and ferment it sequentially with Saccharomyces cerevisiae, the environmental pollution problem caused by chemical fungicides was solved, and the aroma and quality of the wine were improved.

CN119662430BActive Publication Date: 2026-06-23SHANDONG ACAD OF GRAPE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHANDONG ACAD OF GRAPE
Filing Date
2024-11-29
Publication Date
2026-06-23

AI Technical Summary

Technical Problem

The long-term use of chemical fungicides to control grape gray mold in existing technologies has led to environmental pollution and drug resistance problems. There is a lack of non-wine yeasts that can inhibit gray mold and enhance the aroma and quality of wine.

Method used

Using Candida albicans SIVE8902, the growth of Botrytis cinerea is inhibited through bacterial suspension and volatile compounds. Combined with sequential fermentation with Saccharomyces cerevisiae, it adds spices and honey flavor to the wine, while increasing the total amount of volatile phenolic compounds.

Benefits of technology

It significantly inhibits the growth of botrytis cinerea, reduces the amount of rotten fruit, improves wine quality and aroma, provides a biocontrol strategy, and enhances the aroma and taste of wine.

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Abstract

The application provides a strain of Candida zeylanoides, and applications of the strain in inhibiting Botrytis cinerea and in wine brewing, the Candida zeylanoides is numbered SIVE8902, has been preserved in the China Center for Type Culture Collection on July 22, 2024, the preservation number is CCTCC NO:M 20241637, and the Latin name is Starmerella bacillaris The strain has a strong inhibiting effect on Botrytis cinerea in grape fresh fruits and vineyards, can reduce the growth and reproduction of Botrytis cinerea in the fruits, and meanwhile, compared with single fermentation of Saccharomyces cerevisiae, the sequential fermentation of the Candida zeylanoides and Saccharomyces cerevisiae adds ethylguaiacol and 4-ethyl-2-methoxyphenol, adds spice and honey flavors to the wine, greatly improves the total amount of volatile phenolic compounds in the wine, and improves the wine quality.
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