关键词: 非酿酒酵母, 酿酒酵母, 混合发酵, 风味, 葡萄酒

Abstract:

Non-Saccharomyces yeasts have become a hot research topic in wine microbiology recently. They were used to be considered as spoilage microbes in winemaking, but now many studies have found that non-Saccharomyces yeasts could improve wine quality by enhancing the color stability, the aroma and the taste. In this work, the recent studies on the application of non-Saccharomyces yeasts in winemaking were reviewed, including the fermentation characteristics of popular non-Saccharomyces yeasts, the role of non-Saccharomyces yeasts in modulation of wine flavor, and the interaction between yeasts during fermentation. Different non-Saccharomyces yeasts have distinctive fermentation characteristics and thus affect the wine flavor differently when they are co-inoculated with Saccharomyces cerevisiae. Selection of appropriate non-Saccharomyces yeasts based on their fermentation characteristics is critical to produce the desired wine style. Non-Saccharomyces yeasts can affect the concentrations of alcohol, glycerol, volatile aroma compounds, mannoproteins/polysaccharides, anthocyanins and other substances in wine through various metabolic pathways, which is quite different from Saccharomyces cerevisiae. In addition to the wine flavor enhancement by non-Saccharomyces yeasts, the malolactic fermentation by Schizosaccharomyces pombe and the high efficiency lactic acid production by Kluyveromyces thermotolerans should also be paid attention for their applications in wine production. This paper summarized the research progress in the application of non-Saccharomyces yeasts in winemaking, in order to evaluate the role of non-Saccharomyces in wine production and provide valuable information on inoculation strategy for co-fermentation.

Key words: non-Saccharomyces, Saccharomyces cerevisiae, co-fermentation, flavor, wine