Improving Muscat Hamburg Wine Quality with Innovative Fermentation Strategies Using  Schizosaccharomyces pombe  Derived from Fermented Grains of Sauce-Flavor Baijiu.
This study investigates innovative approaches to improve the quality and aroma characteristics of Muscat Hamburg wine production by substituting the conventional  Saccharomyces cerevisiae  yeast with an efficient fermentation strain of  Schizosaccharomyces pombe . The typical use of  S. cerevisiae  in Muscat Hamburg wine often leads to uniformity and prolonged processing times, requiring subsequent malolactic fermentation to degrade excessive malic acid. The study advocates for the replacement of  S. cerevisiae  with a specific  S. pombe  strain,  Sp-410 , isolated from the fermented grains of sauce-flavor Baijiu, a Chinese spirit. Muscat Hamburg wine fermented with the  S. pombe  strain demonstrates decreased malic acid levels, offering a potential alternative to malolactic fermentation. However, exclusive  S. pombe  fermentation may result in an overproduction of acetic acid metabolites, leading to a monotonous taste. In response, the study proposes a mixed fermentation approach, combining the  S. pombe  strain with a  Saccharomyces uvarum  strain and a non- Saccharomyces  yeast,  Torulaspora delbrueckii . The optimized mixed fermentation strategies (M:SP+TD and M60SP+TD) involve specific proportions and intervals of inoculation, aiming to enhance the quality and aroma complexity of Muscat Hamburg wine. In conclusion, this research contributes to advancing the production of high-quality Muscat Hamburg wines, utilizing  S. pombe  as the primary yeast strain and implementing mixed fermentation methodologies.
Lyu X, Zhou Y, Li F, Zhou M, Wei C, Lin L, Li X, Zhang C