Research Progress on the Mechanism of Action and Screening of Acid-lowering Yeast in Wine
DOI:
https://doi.org/10.54097/5hsfs222Keywords:
Biological acid reduction; acid-lowering yeast; metabolic pathways; screening method; gene editing technology.Abstract
The acidity of wine is a crucial factor affecting its quality and stability, serving as an important index for wine evaluation. The paper reviewed the application of acid-lowering yeast pathways and screening methods in wine, kiwi wine, and milone. As a biological acid-lowering method, acid-lowering yeast primarily relies on the lactose-lactate fermentation pathway and the malate-lactic acid fermentation route to reduce acidity. The method of acid reduction varies among the three types of beverages. Additionally, the paper explored the screening pathways for acid-lowering yeast. Beyond traditional screening methods, molecular biology techniques, gene editing techniques and adaptive evolution have further improved the screening efficiency and accuracy. By analyzing the fermentation conditions of different alcoholic beverages, different screening methods can be employed to improve the fermentation effect of acid reduction. Acid-lowering yeast has broad application prospects in the alcohol industry. Combined with gene technology to further study and innovate the yeast acid-lowering way, apply it to more alcohol, and promote the development and progress of the industry.
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