Characteristics of traditional yellow wine fermentation

The traditional process for producing yellow wine is based on fermentation with a concentrated mash and high-density yeast and bacteria, which are factors in the formation of the richness and complexity of yellow wine flavor. The yeast in the fermentation mash was isolated and the properties of each yeast strain were measured. The results of the study showed that: (1) the yeast species is extremely rich, and many yeast strains with different roles and values have been isolated. The brewing process and environment of traditional Shaoxing wine (i.e., ripe ground) should never be changed before the mechanism of microorganisms and their relationship with each other is clarified. Moreover, air pollution has a greater impact on the microbial flora on the ripe land, and air pollution must be prevented. (2) Most of the yeast came from the yeast preserved in the liquor medicine, and the other yeast from the microbial flora on the curved and ripe ground was naturally accessed. (3) There are several strains of yeast with very unique morphology and properties, which have unique effects on the fermentation process and flavor formation (to be further studied). (4) The yeast strains used in mechanized yellow wine are 2 to 3 strains, compared with more than 50 strains in the traditional process, which is one of the main reasons why the taste of mechanized production of yellow wine is poorer than that of yellow wine produced by the traditional process. (5) The superiority or inferiority of yeast is not based on the size or thickness of the individual yeast, but rather the yeast has specific morphology, traits and performance under specific cultivation conditions.