关键词: 混合发酵, 颜色稳定性, 香气复杂性, 基因型, 商业化

Abstract: Non-Saccharomyces yeast are naturally present on grape skin, and mainly play their roles in the maceration and initial stage of fermentation during winemaking process. More and more concerns have been recently focused on the application of non-Saccharomyces yeast in wine fermentation. Non-Saccharomyces yeast often have weaker fermentation ability than Saccharomyces cerevisiae and can convert the reducing sugar into ethanol and other fermentation by-products. Therefore, non-Saccharomyces are the potential excellent yeast for producing wine with complex flavor traits and lower ethanol degree. Different non-Saccharomyces yeast species have different metabolic characteristics in wine fermentation applications. The selection of non-Saccharomyces yeasts with certain characteristics for application in fermentation can improve the specialized quality of wine. This review based on the initial summary on the species, winemaking traits, and application ways of commercial non-Saccharomyces yeast, and emphasized on the positive role of non-Saccharomyces in wine color, aroma, taste, safety and health, their metabolic mechanisms and corresponding research hotspot. The positive role of non-Saccharomyces in wine color includes the promotion of high acid production, high polysaccharide production, high extracellular pyruvate production and low sorption properties. Different non-Saccharomyces yeast can promote the fruity aroma enhancement in wine by low production of ethanol, acetaldehyde, and volatile phenols, and high production of ethyl acetate, acetic acid ester, ethyl ester, higher alcohols, enzymes related with the release of terpene and mercaptan, and therefore improve the aroma complexity of wine. Non-Saccharomyces yeast can regulate wine mouthfeel traits by high production of glycerol, polysaccharide, and lactic acid, and degradation of malic acid. In addition, non-Saccharomyces yeast can improve the safety quality of wine by decreasing the SO₂ dosage as biological control agent, reducing the content of toxic compounds through metabolic degradation during alcoholic fermentation. This review further analyzed the current research status on genome and microsatellite loci analysis. The main inoculation strategies were discussed on application of non-Saccharomyces yeast during wine fermentation, and six aspects were posed for further research concern. It will provide theoretical references for the research on application of the non-Saccharomyces yeasts in wine alcoholic fermentation.

Key words: mixed fermentation, color stability, aroma complexity, genotype, commercialization