Food and Fermentation Industries >

2024 , Vol. 50 >Issue 23: 348 - 357

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038863

Research progress of Schizosaccharomyces pombe in winemaking

  • GENG Huiying ,
  • GAO Jie ,
  • CHAI Ruru ,
  • YOU Yilin ,
  • HUANG Weidong ,
  • ZHAN Jicheng
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  • (Beijing Key Laboratory of Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Received date: 2024-02-08

  Revised date: 2024-03-17

  Online published: 2024-12-27

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Abstract

Schizosaccharomyces pombe is characterized by its unique capacity for malo-alcoholic metabolism, which is crucial in addressing specific challenges of high acidity wines.Furthermore, the natural urease activity and complete consumption of malic acid contribute to the control of harmful substances such as ethyl carbamate and biogenic amines in wine.The positive effects of S.pombe on wine color, aroma, and mouthfeel, in both pure and mixed fermentations, have gained increasing attention from winemakers and researchers.However, high acetic acid production remains a major factor limiting its commercial utilization.Therefore, a comprehensive review of the fundamental nature, winemaking features, impact on wine quality and safety of S.pombe is addressed, and the potential advantages of mixed fermentation in optimizing its industrial application are highlighted.Finally, future research directions for S.pombe are prospected in order to accelerate its application process in the wine industry.

Key words： Schizosaccharomyces pombe; biological de-acidification; malic acid; volatile acid; color; aroma; wine safety

Cite this article

GENG Huiying , GAO Jie , CHAI Ruru , YOU Yilin , HUANG Weidong , ZHAN Jicheng . Research progress of Schizosaccharomyces pombe in winemaking[J]. Food and Fermentation Industries, 2024 , 50(23) : 348 -357 . DOI: 10.13995/j.cnki.11-1802/ts.038863

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