Research progress on the effect of non-Saccharomyces yeasts on wine flavor
With the development of the economy,consumers'requirements for the flavor and quality of wine continue to increase,and the flavor substances of wine have gradually become a research hotspot.Non-Saccharomyces yeasts are common in spontaneous fermentation process of wine,and its growth metabolism plays an important role in wine flavor.Acquainting the dynamics and metabolic characteristics of non-Saccharomyces yeasts can help understand and regulate its positive role.In order to better utilize non-Saccharomyces yeast and improve wine flavor fermentation technology.The dynamic changes of non-Saccharomyces yeasts in the fermentation process and the characteristics of enzyme production and flavor metabolites were reviewed in this paper.The future development direction of this field was prospected,in order to provide reference for later research.
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