Advances in the molecular mechanism of wild yeast on color stability of red wine

The color of red wine will change constantly during fermentation and storage, which is related to the yeast introduced. Wild yeast has a strong adaptability to the environment, and effect of which on the color change of red wine is more obvious. In order to explore the molecular mechanism of wild yeast on color change of red wine, this paper summarized the sources and species of wild yeast including influence on production capacity of anthocyanin. The variation of wine color regulated by yeast was related to the genetic material of parent of hybrid strain producing pigment, chromogenic enzyme and storage temperature. Proanthocyanins and yeasts could promote each other. Different yeasts could produce anthocyanins with similar species but greater differences. Therefore, wine color was controlled by various yeasts. Isotopic labeling technology could detect the obvious symbiotic relationship between yeast and anthocyanin, and track accurately and timely the change of wine color. Metabolism of wild yeast and instability of anthocyanin could co-lead to discoloration of wine, however the molecular mechanism of colour fading was not clear nowadays. Therefore, there was an urgent need to screen the wild yeast with the safety and stability to wine color.