非酿酒酵母在果酒酿造中的应用研究进展OA

Traditional fruit wine production historically relied on single-strain fermentations using Saccharomyces cerevisiae,which tended to induce homogenized flavor profiles.In recent years,driven by consumer demand for diversified and personalized fruit wine flavors,non-Saccharomyces yeasts have attracted increasing attention owing to their distinct metabolic characteristics and beneficial contributions to product quality.This paper systematically reviews recent advances concerning the application of non-Saccharomyces yeasts in fruit wine fermentation,with particular emphasis on their roles in enhancing aroma complexity,improving taste balance,and stabilizing color.Special attention is given to the microbial interaction mechanisms between non-Saccharomyces yeasts and S.cerevisiae during mixed-culture fermentations,including nutrient competition,contact-dependent inhibition,cross-effects of metabolites,and signal molecule-mediated cell communication.Application examples in various fruit wines are listed to illustrate the influences of co‑inoculation and sequential inoculation strategies on fermentation kinetics and final product properties.Finally,the review discusses major challenges hindering the industrial application of non-Saccharomyces yeasts and outlines future research directions in strain selection,metabolic regulation,elucidation of microbial interaction mechanisms,fermentation process optimization,and the rational design of multi-strain consortia,aiming to provide theoretical references for developing high-quality characteristic fruit wines.