适当的低温胁迫使酵母的代谢受到不同机制的调控而做出相应的反应，产生不同含量的代谢产物，进而影响葡萄酒的品质。低温发酵有利于提高葡萄酒的香气和感官特性，主要是乙酸酯和乙基酯类的增加，高级醇和挥发酸含量的降低。文章从葡萄酒香气成分、相关代谢及基因表达的角度，分析低温对葡萄酒品质的影响，并结合适合低温发酵的非酿酒酵母，为低温发酵葡萄酒提供一定的理论依据。

Proper low temperature stress can influence yeast metabolism which is regulated by different mechanisms, and make the yeast react correspondingly and produce different amounts of metabolites, thereby affecting the quality of the wine. Low temperature fermentation can improve wine aromas and organoleptic properties, mainly increasing acetate and ethyl esters and decreasing higher alcohols and volatile acids. With the aim of providing some reference for low temperature fermentation, we mainly review the studies focused on wine aroma components, relative yeast metabolism and gene expression, and analyze the influence of low temperature on wine quality, combined with non-Saccharomyces cerevisiae suitable for low temperature fermentation.