神奇菌种，酿出毛葡萄酒“隐藏风味”

Core Insights - The research team from Guangxi Academy of Agricultural Sciences has made a significant discovery regarding the fermentation mechanism of wild grapes, which can enhance the flavor and aroma of wild grape wine [1][2] - The study highlights the importance of local grape varieties and fermentation processes in improving wine quality, addressing issues such as instability and weak aroma in existing products [1][3] Group 1: Research Findings - The team identified that in the natural fermentation of wild grape wine from the Du'an region, the Japanese yeast, Schizosaccharomyces pombe, has replaced traditional wine yeast as the dominant species, marking a global first for this phenomenon in wild grape fermentation [2] - This yeast acts as a "flavor magician," significantly enhancing floral and fruity aromas while also breaking down certain organic acids, resulting in a smoother wine body and alleviating the inherent acidity of wild grapes [2] Group 2: Industry Implications - The global yeast industry has an annual sales revenue exceeding $6 billion, with China's wine industry primarily relying on imported commercial yeasts [3] - The discovery of this local yeast strain could reshape the image of Guangxi wild grape wine, providing a source of yeast that is both locally sourced and competitive in the market, potentially reducing dependence on foreign yeast [3] - Ongoing research will focus on the fermentation characteristics of this yeast strain, strain improvement, and preparation of yeast agents, with the aim of optimizing brewing conditions and adapting to different raw materials [3]