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Research progress on the fermentation characterization of non-Saccharomyces yeasts in fruit wines: a review

Rong Zhang1,2, Xiaoyan Hou1, Qigao Fan3

  • 1College of Food Science, Sichuan Agricultural University, Ya'an, People's Republic of China.

Critical Reviews in Food Science and Nutrition
|December 15, 2025
PubMed

Keywords:
Aroma complexitycolor stabilityfermentation traitsfruit winesmouthfeelnon-Saccharomyces yeastsstrain specificity

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