The influence of non-Saccharomyces cerevisiae on wine style

Grape juice into wine which is essentially yeast microbial activity of bacteria
.
Yeast converts the sugars in grape juice into ethanol and CO2, and generates a series of alcohols, esters, aldehydes, organic acids and other products through metabolism during the fermentation process, which affect the quality of wine
.
According to reports, the wine-related yeasts discovered so far are almost all over the main genera and species of yeast
.
In order to facilitate research, many scholars associated with the wine yeasts are divided into two categories, namely Saccharomyces yeasts (Saccharomyces) and non-Saccharomyces yeast, referred to as non-Saccharomyces cerevisiae (non-Saccharomyces)
.
Saccharomyces cerevisiae (Saccharomyces cerevisiae) is the leading strain of wine alcohol fermentation.
It is highly adaptable to the fermentation environment and can achieve rapid and complete alcohol fermentation
.
Saccharomyces cerevisiae can also produce volatile aroma compounds through a series of metabolic activities to affect the flavor of wine.
Therefore, Saccharomyces cerevisiae is the first yeast to be used commercially
.
At present, most wine brewing companies use artificial inoculation of active dry yeast of Saccharomyces cerevisiae to control wine alcohol fermentation
.
In the process of wine alcohol fermentation, the types and quantity of natural yeast in grape juice are affected by many factors such as ecological conditions, raw materials, production methods and fermentation processes.
Among them, the number of yeasts in the early stage of fermentation is relatively small, and the types and quantities of non-saccharomyces yeasts It is dominant, but whether it is non-inoculated fermentation or inoculated fermentation, a large number of non-saccharomyces yeasts in the grape juice can rapidly multiply and trigger alcohol fermentation in the early stage of alcohol fermentation
.
The presence of some non-Saccharomyces cerevisiae can be detected even in the middle and late stages of fermentation
.
Yeast's metabolism and interaction run through the entire brewing process, and various metabolites are the key to the sensory quality of wine
.
Yeast can influence the content of alcohol, glycerin, volatile aroma substances, mannoprotein/polysaccharides, anthocyanins, etc.
through different metabolic pathways, and change the color, aroma and taste of wine
.
In recent years, a large number of studies have found that non-Saccharomyces cerevisiae capable of producing highly active pectinase , glucose neuraminidase, fat enzymes, proteases , or by a metabolic pathway itself or the release of extracellular metabolites affects the enzymatic conversion of wine flavor
.
Therefore, the current wine producers to use non-yeast Saccharomyces cerevisiae has a "wide of the" Saccharomyces cerevisiae to "characteristics" change
.
Generally speaking, the influence of non-saccharomyces cerevisiae on wine >
.
 　　1.
Alcohol 　　Low-alcohol wines are becoming more and more popular among consumers
.
In the process of wine alcohol fermentation, the early death of non-saccharomyces cerevisiae will result in lower purebred fermented alcohol
.
In addition, most non-Saccharomyces cerevisiae have a low glucose-ethanol conversion rate, which will also significantly reduce alcohol production
.
For example, Pichia guilliermondii (Pichia guilliermondii), its sugar metabolism tends to respiration metabolism and bacterial cell production, and its ability to synthesize ethanol is very weak.
When Kluyveromyces thermotolerans is used as a starting strain, it has a strong influence on wine alcohol.
Fermentation efficiency is low, sugar consumption is slow; secondly, the oxidative metabolism of some non-Saccharomyces cerevisiae can reduce the alcohol content of wine, such as the use of Williopsis saturnus and Hansenula submembrane under aerobic conditions (Pichia subpelliculosa) After fermenting the grape juice, a wine with 3% (v/v) ethanol content can be obtained, and its quality can be accepted by the majority of consumers
.
 　　2.
Glycerin 　　Glycerin is the main by-product produced during wine fermentation.
It is non-volatile and has no effect on the aroma, but has a slight sweetness and viscosity, which can enhance the roundness and sweetness of the wine
.
The factors affecting the glycerol content in wine mainly include the types of yeast strains and fermentation conditions, among which the influence of yeast strains is more obvious
.
Non-Saccharomyces cerevisiae is generally weak to osmotic pressure, and the carbon flow in its cell metabolism will be shunted to the pathway of glycerol synthesis, thereby increasing the glycerol content
.
For example, Candida stellata can produce glycerol as high as 10-14 g/L, while Saccharomyces cerevisiae only produces 4-7 g/L
.
 　　3.
Volatile aroma substances 　　The typical flavor of wine mainly comes from the volatile aroma substances in wine
.
The volatile aroma substances of wine mainly come from three aspects, the first aroma (variety aroma), the second aroma (fermentation aroma) and the third aroma (aging aroma), among which the release of the first aroma and the second aroma is related to the yeast Kind of correlation
.
 　　Variety aroma refers to the aroma substances of different grape varieties, also known as fruit aroma, mainly composed of C13-norisoprene substances, mercaptans, terpenes, pyrazines and other aroma substances
.
There are two kinds of aroma substances in free form and combined form in grape berries and grape berries
.
A large number of combined aroma substances cannot be felt by people, only the volatile aroma substances released after decomposition can be felt by people, so the combined aroma substances are also called aroma precursors
.
Under normal circumstances, the content of bound aroma substances is far greater than the content of free aroma substances, which is an important component of wine aroma substances
.
Most of the bound aroma substances are in the form of glycosides.
The ligands of glycosides are mainly aromatic hydrocarbons, terpenes, fatty alcohols and other volatile aroma substances.
The glycosides of glycosides are mainly D-glucose, D-celery sugar, L-rhamnose and L-arabinose
.
In actual production, enzymatic hydrolysis is generally used to degrade glycosides to increase the aroma of wine.
This method is efficient, fast and specific
.
The β-glucosidase required for enzymatic hydrolysis mostly comes from raw materials and yeast.
Generally, the endogenous β-glucosidase in grapes has very low activity or loss of activity under low pH and high alcohol conditions in wine.
Does not play a role, and the β-glucosidase produced by some non-Saccharomyces cerevisiae strains still has high enzymatic activity under the harsh environment in wine, which can be used when the saccharomyces cerevisiae cannot produce β-glucosidase or the enzyme activity is insufficient Make supplements to increase the complexity and intensity of the wine aroma
.
Some non-Saccharomyces cerevisiae also have arabinosidase, rhamnosidase, and deoxyglucosidase activities, which are conducive to producing more terpenes and norisoprene and enhancing aroma
.
For example, Debaryomyces yeasts such as Debaryomyces vanriji and Debaryomyces pseudopolymorphus have high β-glucosidase activity
.
The wine fermented with D.
vanriji is rich in fatty acids, esters and terpenes; the mixed fermentation of D.
vanriji and Saccharomyces cerevisiae also increases the concentration of esters and fatty acids
.
The pure fermentation of Metschnikowia pulcherrima with high β-glucosidase activity can increase the content of α-terpineol, nerol and geraniol.
Mixed fermentation with Saccharomyces cerevisiae can increase medium-chain fatty acids, higher alcohols, The content of esters, terpenes and glycerin reduces the production of ethanol, acetic acid and hydrogen sulfide
.
 　　Fermentation aroma refers to aroma substances produced by yeast metabolism during ethanol fermentation, or wine aroma.
This type of aroma has a chemical odor, mainly composed of phenols, fatty acids, carbonyl compounds, esters, alcohols and other aromas.
Material composition
.
The main factors affecting this kind of aroma substances are grape raw materials, yeast strains and fermentation conditions
.
Different Saccharomyces cerevisiae produces different aroma substances in the metabolic process, resulting in different fermentation aromas; fermentation conditions will also affect the growth, reproduction and metabolic activities of Saccharomyces cerevisiae, thereby affecting the fermentation aroma
.
Different non-Saccharomyces cerevisiae will produce different content of higher alcohols
.
Generally, the content of higher alcohols in after-dinner wine is not expected to be too high.
When its concentration is lower than 300mg/L, it will help increase the complexity of the wine's aroma.
If it exceeds 400mg/L, it will have a negative impact on the aroma.
The ratio of non-saccharomyces cerevisiae Saccharomyces cerevisiae produces less higher alcohols, but there are big differences between different strains
.
2-Phenylethanol has a strong rose fragrance at low concentrations, and some non-Saccharomyces cerevisiae have stronger ability to synthesize this substance
.
The most abundant esters are acetate and saturated fatty acid ethyl esters
.
When the ethyl acetate content is less than 50 mg/L, there will be pleasant brandy and apple aromas, and 150-200 mg/L will have peculiar smell
.
Studies have shown that Hanseniaspora uvarum (Hanseniaspora uvarum) is characterized by its ability to produce large amounts of acetates with fruity and floral properties, especially ethyl 2-phenylacetate
.
The mixed fermentation of Hanseniaspora guilliermondii and Saccharomyces cerevisiae can significantly increase the content of 2-phenylethanol and ethyl 2-phenylethyl acetate, and the content of 2-phenylethanol can reach 6.
3mg/L (pure fermentation of Saccharomyces cerevisiae).
The amount of production does not exceed 1.
12 mg/L), 2-phenethyl acetate can reach 11.
1mg/L (the pure fermentation of Saccharomyces cerevisiae can only produce 0.
22～0.
25 mg/L), giving the wine a strong flower and fruit aroma
.
There are also studies that suggest that wines inoculated and fermented with H.
opuntiae and Saccharomyces cerevisiae at the same time have 88.
61% more esters and 21.
40% more terpenes than pure inoculated Saccharomyces cerevisiae, which can make phenethyl acetate.
The production increased by 14.
60 times, and the production of β-damastone increased by 8.
85%
.
2-Phenylacetate produced by the mixed fermentation of H.
osmophila and Saccharomyces cerevisiae is 3 to 9 times that of pure fermentation of Saccharomyces cerevisiae, keeping the concentration of acetic acid and ethyl acetate within a reasonable range
.
 　　4.
Yeast mannoprotein/polysaccharide 　　Zymosan is a polysaccharide rich in glucose and mannose extracted from yeast cell walls or yeast cells
.
There are two main sources of zymosan in wine.
One is that it is released into the grape mash by the yeast during the alcohol fermentation stage.
At this stage, the amount of zymosan released is related to the type of yeast strain and the turbidity of the grape mash; After the alcoholic fermentation is over, the yeast autolyses during the aging of the wine with yeast mud, that is, by breaking down the covalent bond between mannoprotein, glucan and chitin, producing zymosan and releasing it into the wine
.
The death of yeast will release mannoproteins and polysaccharides, which can not only be used as nutrients for subsequent fermentation, but also have a significant impact on the taste of wine
.
Zymosan can enhance the stability of wine, significantly improve the taste of wine, reduce the astringency, bitterness and greenness of wine, and shorten the "mature" time of new wine
.
Studies have shown that S.
pombe (S.
pombe) releases 3 to 7 times the polysaccharides of Saccharomyces cerevisiae in the process of wine alcohol fermentation.
Schizosaccharomyces japonicas has a higher polysaccharide content, which is comparable to S.
pombe.
Mixed fermentation has a significant contribution to the final ethanol concentration, reducing the total acid, and increasing the concentration of volatile compounds and polysaccharides
.
 　　5.
Effect on wine acidity 　　The acidity of wine comes from tartaric acid and malic acid in grapes, as well as succinic acid, lactic acid and acetic acid produced by fermentation
.
Using a certain proportion of Torulaspora delbrueckii (Torulaspora delbrueckii) and Saccharomyces cerevisiae mixed inoculation fermentation can reduce the acetic acid content of wine
.
Some non-Saccharomyces cerevisiae can also produce succinic acid, for example, Candida stellata (Candida stellata), which produces succinic acid can increase the total acidity of the wine and improve the characteristics of the wine
.
However, it is worth noting that succinic acid has a "salt bitter taste", and excessive amounts will have an adverse effect on wine quality
.
Some heat-resistant Kluyveromyces thermotolerans with high lactic acid production can produce up to 9.
6g/L of lactic acid through pure fermentation
.
For grape juice with higher acidity in cold climate producing areas, the use of S.
pombe can reduce the content of malic acid in wine, thereby making the wine taste softer
.
Using Schizosaccharomyces pombe and Saccharomyces cerevisiae for mixed fermentation improves the competition between yeasts and reduces the negative sensory characteristics caused by Schizosaccharomyces pombe
.
 　　In recent years, with researchers' in-depth research on non-Saccharomyces cerevisiae, the potential application value of non-Saccharomyces cerevisiae has received more and more attention, and foreign wine auxiliary material manufacturers have also continuously introduced commercialized non-Saccharomyces yeast products
.
There are ten major wine-producing regions in China, and the relevant yeast resources are extremely rich.
However, there are very few local non-saccharomyces yeast resources that can be used in wine enterprises
.
Therefore, strengthening the research, development and utilization of wine-related non-saccharomyces cerevisiae is of great significance to the development of China's wine industry
.
 　　Article Source
　　National Key R&D Program (2019YFD1002500)
　　Gansu Agricultural University
　　Wang Jing, Li Aixia 　　Grape juice into wine which is essentially yeast microbial activity of bacteria
.
Yeast converts the sugars in grape juice into ethanol and CO2, and generates a series of alcohols, esters, aldehydes, organic acids and other products through metabolism during the fermentation process, which affect the quality of wine
.
According to reports, the wine-related yeasts discovered so far are almost all over the main genera and species of yeast
.
In order to facilitate research, many scholars associated with the wine yeasts are divided into two categories, namely Saccharomyces yeasts (Saccharomyces) and non-Saccharomyces yeast, referred to as non-Saccharomyces cerevisiae (non-Saccharomyces)
.
Saccharomyces cerevisiae (Saccharomyces cerevisiae) is the leading strain of wine alcohol fermentation.
It is highly adaptable to the fermentation environment and can achieve rapid and complete alcohol fermentation
.
Saccharomyces cerevisiae can also produce volatile aroma compounds through a series of metabolic activities to affect the flavor of wine.
Therefore, Saccharomyces cerevisiae is the first yeast to be used commercially
.
At present, most wine brewing companies use artificial inoculation of active dry yeast of Saccharomyces cerevisiae to control wine alcohol fermentation
.
In the process of wine alcohol fermentation, the types and quantity of natural yeast in grape juice are affected by many factors such as ecological conditions, raw materials, production methods and fermentation processes.
Among them, the number of yeasts in the early stage of fermentation is relatively small, and the types and quantities of non-saccharomyces yeasts It is dominant, but whether it is non-inoculated fermentation or inoculated fermentation, a large number of non-saccharomyces yeasts in the grape juice can rapidly multiply and trigger alcohol fermentation in the early stage of alcohol fermentation
.
The presence of some non-Saccharomyces cerevisiae can be detected even in the middle and late stages of fermentation
.
Yeast's metabolism and interaction run through the entire brewing process, and various metabolites are the key to the sensory quality of wine
.
Yeast can influence the content of alcohol, glycerin, volatile aroma substances, mannoprotein/polysaccharides, anthocyanins, etc.
through different metabolic pathways, and change the color, aroma and taste of wine
.
In recent years, a large number of studies have found that non-Saccharomyces cerevisiae capable of producing highly active pectinase , glucose neuraminidase, fat enzymes, proteases , or by a metabolic pathway itself or the release of extracellular metabolites affects the enzymatic conversion of wine flavor
.
Therefore, the current wine producers to use non-yeast Saccharomyces cerevisiae has a "wide of the" Saccharomyces cerevisiae to "characteristics" change
.
Generally speaking, the influence of non-saccharomyces cerevisiae on wine >
.
Wine yeast metabolic wine pectinase glucose fat protease change 　　1.
Alcohol　　1.
Alcohol 　　Low-alcohol wines are becoming more and more popular among consumers
.
In the process of wine alcohol fermentation, the early death of non-saccharomyces cerevisiae will result in lower purebred fermented alcohol
.
In addition, most non-Saccharomyces cerevisiae have a low glucose-ethanol conversion rate, which will also significantly reduce alcohol production
.
For example, Pichia guilliermondii (Pichia guilliermondii), its sugar metabolism tends to respiration metabolism and bacterial cell production, and its ability to synthesize ethanol is very weak.
When Kluyveromyces thermotolerans is used as a starting strain, it has a strong influence on wine alcohol.
Fermentation efficiency is low, sugar consumption is slow; secondly, the oxidative metabolism of some non-Saccharomyces cerevisiae can reduce the alcohol content of wine, such as the use of Williopsis saturnus and Hansenula submembrane under aerobic conditions (Pichia subpelliculosa) After fermenting the grape juice, a wine with 3% (v/v) ethanol content can be obtained, and its quality can be accepted by the majority of consumers
.
 　　2.
Glycerin　　2.
Glycerin 　　Glycerin is the main by-product produced during wine fermentation.
It is non-volatile and has no effect on the aroma, but has a slight sweetness and viscosity, which can enhance the roundness and sweetness of the wine
.
The factors affecting the glycerol content in wine mainly include the types of yeast strains and fermentation conditions, among which the influence of yeast strains is more obvious
.
Non-Saccharomyces cerevisiae is generally weak to osmotic pressure, and the carbon flow in its cell metabolism will be shunted to the pathway of glycerol synthesis, thereby increasing the glycerol content
.
For example, Candida stellata can produce glycerol as high as 10-14 g/L, while Saccharomyces cerevisiae only produces 4-7 g/L
.
 　　3.
Volatile aroma substances　　3.
Volatile aroma substances 　　The typical flavor of wine mainly comes from the volatile aroma substances in wine
.
The volatile aroma substances of wine mainly come from three aspects, the first aroma (variety aroma), the second aroma (fermentation aroma) and the third aroma (aging aroma), among which the release of the first aroma and the second aroma is related to the yeast Kind of correlation
.
 　　Variety aroma refers to the aroma substances of different grape varieties, also known as fruit aroma, mainly composed of C13-norisoprene substances, mercaptans, terpenes, pyrazines and other aroma substances
.
There are two kinds of aroma substances in free form and combined form in grape berries and grape berries
.
A large number of combined aroma substances cannot be felt by people, only the volatile aroma substances released after decomposition can be felt by people, so the combined aroma substances are also called aroma precursors
.
Under normal circumstances, the content of bound aroma substances is far greater than the content of free aroma substances, which is an important component of wine aroma substances
.
Most of the bound aroma substances are in the form of glycosides.
The ligands of glycosides are mainly aromatic hydrocarbons, terpenes, fatty alcohols and other volatile aroma substances.
The glycosides of glycosides are mainly D-glucose, D-celery sugar, L-rhamnose and L-arabinose
.
In actual production, enzymatic hydrolysis is generally used to degrade glycosides to increase the aroma of wine.
This method is efficient, fast and specific
.
The β-glucosidase required for enzymatic hydrolysis mostly comes from raw materials and yeast.
Generally, the endogenous β-glucosidase in grapes has very low activity or loss of activity under low pH and high alcohol conditions in wine.
Does not play a role, and the β-glucosidase produced by some non-Saccharomyces cerevisiae strains still has high enzymatic activity under the harsh environment in wine, which can be used when the saccharomyces cerevisiae cannot produce β-glucosidase or the enzyme activity is insufficient Make supplements to increase the complexity and intensity of the wine aroma
.
Some non-Saccharomyces cerevisiae also have arabinosidase, rhamnosidase, and deoxyglucosidase activities, which are conducive to producing more terpenes and norisoprene and enhancing aroma
.
For example, Debaryomyces yeasts such as Debaryomyces vanriji and Debaryomyces pseudopolymorphus have high β-glucosidase activity
.
The wine fermented with D.
vanriji is rich in fatty acids, esters and terpenes; the mixed fermentation of D.
vanriji and Saccharomyces cerevisiae also increases the concentration of esters and fatty acids
.
The pure fermentation of Metschnikowia pulcherrima with high β-glucosidase activity can increase the content of α-terpineol, nerol and geraniol.
Mixed fermentation with Saccharomyces cerevisiae can increase medium-chain fatty acids, higher alcohols, The content of esters, terpenes and glycerin reduces the production of ethanol, acetic acid and hydrogen sulfide
.
 　　Fermentation aroma refers to aroma substances produced by yeast metabolism during ethanol fermentation, or wine aroma.
This type of aroma has a chemical odor, mainly composed of phenols, fatty acids, carbonyl compounds, esters, alcohols and other aromas.
Material composition
.
The main factors affecting this kind of aroma substances are grape raw materials, yeast strains and fermentation conditions
.
Different Saccharomyces cerevisiae produces different aroma substances in the metabolic process, resulting in different fermentation aromas; fermentation conditions will also affect the growth, reproduction and metabolic activities of Saccharomyces cerevisiae, thereby affecting the fermentation aroma
.
Different non-Saccharomyces cerevisiae will produce different content of higher alcohols
.
Generally, the content of higher alcohols in after-dinner wine is not expected to be too high.
When its concentration is lower than 300mg/L, it will help increase the complexity of the wine's aroma.
If it exceeds 400mg/L, it will have a negative impact on the aroma.
The ratio of non-saccharomyces cerevisiae Saccharomyces cerevisiae produces less higher alcohols, but there are big differences between different strains
.
2-Phenylethanol has a strong rose fragrance at low concentrations, and some non-Saccharomyces cerevisiae have stronger ability to synthesize this substance
.
The most abundant esters are acetate and saturated fatty acid ethyl esters
.
When the ethyl acetate content is less than 50 mg/L, there will be pleasant brandy and apple aromas, and 150-200 mg/L will have peculiar smell
.
Studies have shown that Hanseniaspora uvarum (Hanseniaspora uvarum) is characterized by its ability to produce large amounts of acetates with fruity and floral properties, especially ethyl 2-phenylacetate
.
The mixed fermentation of Hanseniaspora guilliermondii and Saccharomyces cerevisiae can significantly increase the content of 2-phenylethanol and ethyl 2-phenylethyl acetate, and the content of 2-phenylethanol can reach 6.
3mg/L (pure fermentation of Saccharomyces cerevisiae).
The amount of production does not exceed 1.
12 mg/L), 2-phenethyl acetate can reach 11.
1mg/L (the pure fermentation of Saccharomyces cerevisiae can only produce 0.
22～0.
25 mg/L), giving the wine a strong flower and fruit aroma
.
There are also studies that suggest that wines inoculated and fermented with H.
opuntiae and Saccharomyces cerevisiae at the same time have 88.
61% more esters and 21.
40% more terpenes than pure inoculated Saccharomyces cerevisiae, which can make phenethyl acetate.
The production increased by 14.
60 times, and the production of β-damastone increased by 8.
85%
.
2-Phenylacetate produced by the mixed fermentation of H.
osmophila and Saccharomyces cerevisiae is 3 to 9 times that of pure fermentation of Saccharomyces cerevisiae, keeping the concentration of acetic acid and ethyl acetate within a reasonable range
.
 　　4.
Yeast mannoprotein/polysaccharide　　4.
Yeast mannoprotein/polysaccharide 　　Zymosan is a polysaccharide rich in glucose and mannose extracted from yeast cell walls or yeast cells
.
There are two main sources of zymosan in wine.
One is that it is released into the grape mash by the yeast during the alcohol fermentation stage.
At this stage, the amount of zymosan released is related to the type of yeast strain and the turbidity of the grape mash; After the alcoholic fermentation is over, the yeast autolyses during the aging of the wine with yeast mud, that is, by breaking down the covalent bond between mannoprotein, glucan and chitin, producing zymosan and releasing it into the wine
.
The death of yeast will release mannoproteins and polysaccharides, which can not only be used as nutrients for subsequent fermentation, but also have a significant impact on the taste of wine
.
Zymosan can enhance the stability of wine, significantly improve the taste of wine, reduce the astringency, bitterness and greenness of wine, and shorten the "mature" time of new wine
.
Studies have shown that S.
pombe (S.
pombe) releases 3 to 7 times the polysaccharides of Saccharomyces cerevisiae in the process of wine alcohol fermentation.
Schizosaccharomyces japonicas has a higher polysaccharide content, which is comparable to S.
pombe.
Mixed fermentation has a significant contribution to the final ethanol concentration, reducing the total acid, and increasing the concentration of volatile compounds and polysaccharides
.
 　　5.
Effect on wine acidity　　5.
Effect on wine acidity 　　The acidity of wine comes from tartaric acid and malic acid in grapes, as well as succinic acid, lactic acid and acetic acid produced by fermentation
.
Using a certain proportion of Torulaspora delbrueckii (Torulaspora delbrueckii) and Saccharomyces cerevisiae mixed inoculation fermentation can reduce the acetic acid content of wine
.
Some non-Saccharomyces cerevisiae can also produce succinic acid, for example, Candida stellata (Candida stellata), which produces succinic acid can increase the total acidity of the wine and improve the characteristics of the wine
.
However, it is worth noting that succinic acid has a "salt bitter taste", and excessive amounts will have an adverse effect on wine quality
.
Some heat-resistant Kluyveromyces thermotolerans with high lactic acid production can produce up to 9.
6g/L of lactic acid through pure fermentation
.
For grape juice with higher acidity in cold climate producing areas, the use of S.
pombe can reduce the content of malic acid in wine, thereby making the wine taste softer
.
Using Schizosaccharomyces pombe and Saccharomyces cerevisiae for mixed fermentation improves the competition between yeasts and reduces the negative sensory characteristics caused by Schizosaccharomyces pombe
.
 　　In recent years, with researchers' in-depth research on non-Saccharomyces cerevisiae, the potential application value of non-Saccharomyces cerevisiae has received more and more attention, and foreign wine auxiliary material manufacturers have also continuously introduced commercialized non-Saccharomyces yeast products
.
There are ten major wine-producing regions in China, and the relevant yeast resources are extremely rich.
However, there are very few local non-saccharomyces yeast resources that can be used in wine enterprises
.
Therefore, strengthening the research, development and utilization of wine-related non-saccharomyces cerevisiae is of great significance to the development of China's wine industry
.
 　　Article Source　　Article Source　　National Key R&D Program (2019YFD1002500)　　National Key R&D Program (2019YFD1002500)　　Gansu Agricultural University　　Gansu Agricultural University　　Wang Jing, Li Aixia