The growth and influence of three types of non-Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation on wine flavor were studied in this paper. The results showed that the existence of non-Saccharomyces yeasts could reduce the fermentation ratio of S. Cerevisiae. Furthermore, compared with mixed culture, continuous culture could enhance the survive of non-SaccAaromyces yeasts; lower yield of acetic acid was achieved in mixed culture with K. Thermotolerans and T. Delbrueckii; incomplete fermentation characteristics was found in pure culture with H. Uvarum and T. Delbrueckii. The existence of non-Saccharomyces yeasts could increase ethyl acetate content in wine.%研究3种非酿酒酵母与酿酒酵母在混菌发酵过程中生长的变化及对酒风味的影响.试验结果表明:非酿酒酵母的存在会降低酿酒酵母的发酵速率,与混合培养相比,连续培养能够提高非酿酒酵母的存活抗性,克鲁维酵母和圆酵母参与的混合培养表现出较低的醋酸产量,圆酵母和汉逊酵母相似纯培养时表现出发酵不完全的特性,非酿酒酵母的存在能够提高酒乙酸乙酯的含量.
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