Research progress of non-Saccharomyces yeasts in winemaking

The wine fermentation is a complex microbiological process,in which yeasts play central role.The non-Saccharomyces yeasts,naturally present in wine fermentations,also have important effect on wine quality,especially on aroma and flavor of wine.However,the non-Saccharomyces yeasts during wine production are affected by many factors including alcohol content,temperature,SO2,nutrients of grape must,initial amount of various yeasts,location of vineyard,climate and so on.Non-Saccharomyces yeasts can exhibit a positive contribution to wine quality under suitably controlled conditions.In this review,the application of non-Saccharomyces yeast in wine production was presented and research trends were discussed.