Food and Fermentation Industries >

2020 , Vol. 46 >Issue 22: 282 - 286

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024520

Application and challenge of non-Saccharomyces cerevisiae yeast in the mixed fermentation of fruit wine

  • TAN Fengling ,
  • WANG Baoshi ,
  • HU Peixia ,
  • LIU Chenggong ,
  • ZHANG Mingxia
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  • (School of Life Science and Technology,Henan Collaborative Innovation Center in Modern Biological Breeding,Henan Institute of Science and Technology,Xinxiang 453003,China)

Received date: 2020-05-22

  Revised date: 2020-07-06

  Online published: 2020-12-11

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Abstract

Fruit wine are favored by consumers because of its low alcohol content,rich aroma and high nutritional value.However,the brewing process of fruit wine generally uses Saccharomyces cerevisiae,resulting in the flavor homogenization.Since non-Saccharomyces cerevisiae yeast can increase the flavor complexity of fruit wine,its mixed fermentation with S.cerevisiae has gradually become a hot spot in fruit wine brewing.Nevertheless,the research on the mixed fermentation of fruit wine by S.cerevisiae and non-S.cerevisiae yeast mostly focused on the effect of fermentation process on the quality of fruit wine,the interaction between yeasts was still unclear.This article reviews the research on non-S.cerevisiae yeast and its mixed fermentation with S.cerevisiae,and future prospects.In the future,new techniques such as modern microbiome technology and big data simulation calculations will be used to deeply mine the interaction and mechanism between non-S.cerevisiae yeast and S.cerevisiae.Combined with modern fermentation engineering technology,the mixed strain brewing system will be rationally controlled,laying the foundation for creating a new variety of fruit wine.

Key words： non-Saccharomyces cerevisiae; coculture; inoculation methods; wine

Cite this article

TAN Fengling , WANG Baoshi , HU Peixia , LIU Chenggong , ZHANG Mingxia . Application and challenge of non-Saccharomyces cerevisiae yeast in the mixed fermentation of fruit wine[J]. Food and Fermentation Industries, 2020 , 46(22) : 282 -286 . DOI: 10.13995/j.cnki.11-1802/ts.024520

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