Traditional Culture Encyclopedia - Traditional festivals - Types and functions of microorganisms involved in the fermentation of sweet wine

Types and functions of microorganisms involved in the fermentation of sweet wine

mainly

Rhizopus (mainly saccharifying starch, producing a small amount of ethanol, producing lactic acid and humic acid)

Mucor (mainly saccharified starch, a little ethanol, but also oxalic acid, lactic acid, succinic acid and glycerol)

Yeast (mainly oxidizes sugar to produce ethanol)