Wine brewing process is inseparable from the role of Sac charomyces cerevisiae,but with the process of fermenta-tion,brewers found that non-Saccharomyces cerevisiae is also involved and affects the process of wine fermentation.There-fore,the use of non-Saccharomyces cerevisiae to improve the quality of wine has become a hot topic.This paper expounded the existence and types of non-Saccharomyces cerevisiae,and discussed the effects of color,aroma and taste of wine,so as to provide theoretical basis for the follow-up study of non-Saccharomyces cerevisiae.
万方数据