Research progress on the fermentation characterization of non-Saccharomyces yeasts in fruit wines: a review.

Abstract

This review highlights the pivotal role of non-Saccharomyces yeasts in enhancing fruit wine quality, addressing limitations of traditional Saccharomyces cerevisiae monocultures. It systematically elaborates their mechanisms in improving color stability (via anthocyanin derivatives and enzymatic actions), enriching aroma (through ethanol, esters, higher alcohol, terpenoids, and volatile acid regulation), and modulating mouthfeel (via glycerol, polysaccharides, and organic acid degradation). The findings underscore strain-specific metabolic traits and mixed fermentation dynamics, providing critical insights for tailoring high-quality, distinctive fruit wines.This review also outlines potential research directions for the application of non-Saccharomyces yeasts in fruit wine fermentation, thereby providing a reference for the application of non-Saccharomyces yeasts in fruit wine fermentation. Future research may focus on the applications, metabolic mechanisms, and condition optimization of non- Saccharomyces yeasts.