Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing
Yeast and its derivatives play a key role in the production of fruit wine. Both of Saccharomyces cerevisiae and non-Saccharomyces participate in brewing and determine the style and quality of fruit wine through different metabolic pathways. The yeast derivatives can enhance the yeast vitality and fe...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-26.pdf |
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| author | FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao |
| author_facet | FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao |
| author_sort | FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao |
| collection | DOAJ |
| description | Yeast and its derivatives play a key role in the production of fruit wine. Both of Saccharomyces cerevisiae and non-Saccharomyces participate in brewing and determine the style and quality of fruit wine through different metabolic pathways. The yeast derivatives can enhance the yeast vitality and fermentation efficiency in the fermentation stage of fruit wine, promote the coordination of the wine body and improve sensory quality in the post-fermentation stage. Therefore, yeast and its derivatives have a natural and inseparable relationship in the brewing process of fruit wine. At present, the synergistic application of yeast and its derivatives in fruit wine brewing is mainly concentrated on wine, and systematic research on other fruit wines is still rarely reported. In this paper, the types, characteristics, functions and applications of commercial S. cerevisiae and non-Saccharomyces used in fruit wine brewing were reviewed, the brewing characteristics and functions of yeast derivatives were introduced, aiming to provide theoretical basis for the high-quality development of China's fruit wine industry. |
| format | Article |
| id | doaj-art-fa53eb874a914e92b58eaf5ae08074d3 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-fa53eb874a914e92b58eaf5ae08074d32025-08-20T02:47:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-01441263410.11882/j.issn.0254-5071.2025.01.005Progress on characteristics and application of yeasts and its derivatives in fruit wine brewingFENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao01. Institute of Rice and Sorghum Sciences, Sichuan Academy of Agricultural Sciences, Deyang 618000, China; ;2. Institute of Luzhou Liquor Making Science of Sichuan Province, Luzhou 646100, China; ;3. Shanghai Jie Rabbit Industry and Trade Co., Ltd., Shanghai 201206, China; ;4. Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Science (Institute of Food and Nutritional Health, Sichuan Academy of Agricultural Sciences), Chengdu 610000, China; ;5. Luzhou Nagong Manor Wine Co., Ltd., Luzhou 646000, ChinaYeast and its derivatives play a key role in the production of fruit wine. Both of Saccharomyces cerevisiae and non-Saccharomyces participate in brewing and determine the style and quality of fruit wine through different metabolic pathways. The yeast derivatives can enhance the yeast vitality and fermentation efficiency in the fermentation stage of fruit wine, promote the coordination of the wine body and improve sensory quality in the post-fermentation stage. Therefore, yeast and its derivatives have a natural and inseparable relationship in the brewing process of fruit wine. At present, the synergistic application of yeast and its derivatives in fruit wine brewing is mainly concentrated on wine, and systematic research on other fruit wines is still rarely reported. In this paper, the types, characteristics, functions and applications of commercial S. cerevisiae and non-Saccharomyces used in fruit wine brewing were reviewed, the brewing characteristics and functions of yeast derivatives were introduced, aiming to provide theoretical basis for the high-quality development of China's fruit wine industry.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-26.pdffruit wine|<i>saccharomy cescerevisiae</i>|non-<i>saccharomyces</i>|yeast derivative |
| spellingShingle | FENG Jun, FENG Xiaohong, LI Ke, TIAN Xinhui, YUAN Jie, ZHAO Xingtong, HE Junyao, LIU Yao Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing Zhongguo niangzao fruit wine|<i>saccharomy cescerevisiae</i>|non-<i>saccharomyces</i>|yeast derivative |
| title | Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing |
| title_full | Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing |
| title_fullStr | Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing |
| title_full_unstemmed | Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing |
| title_short | Progress on characteristics and application of yeasts and its derivatives in fruit wine brewing |
| title_sort | progress on characteristics and application of yeasts and its derivatives in fruit wine brewing |
| topic | fruit wine|<i>saccharomy cescerevisiae</i>|non-<i>saccharomyces</i>|yeast derivative |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-26.pdf |
| work_keys_str_mv | AT fengjunfengxiaohongliketianxinhuiyuanjiezhaoxingtonghejunyaoliuyao progressoncharacteristicsandapplicationofyeastsanditsderivativesinfruitwinebrewing |