FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (19): 252-259.doi: 10.7506/spkx1002-6630-201819039

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Research Progression in Mixed Culture Fermentation of Fruit Wine with Yeasts

ZHANG Wenwen, BAI Mengyang, WU Zufang*, WENG Peifang, MIAO Yingjie   

  1. School of Marine Sciences, Ningbo University, Ningbo 315211, China
  • Online:2018-10-15 Published:2018-10-24

Abstract: Fruit wine is a yeast-fermented low alcohol beverage, whose taste and flavor are directly affected by the selection of yeasts. Due to the diversity and differential metabolic characteristics of yeasts, the fermentation of fruit wine with mixed strains has aroused widespread concern. However, the interaction of yeasts during mixed culture fermentation affects their growth and metabolite production, and further affects wine quality. In this paper, the types and functions of fruit wine yeasts are summarized. The focus is on reviewing recent advances in the effect of environmental stress on the mixed culture fermentation and the interaction of fruit wine yeasts. This article aims to provide theoretical support for mixed culture fermentation of fruit wine with yeasts so as to improve the quality of fruit wine.

Key words: fruit wine, yeast, mixed culture fermentation, interaction

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