Continuous mixed fermentation of Cabernet Sauvignon wine by excellent yeast

Seven strains of yeast were isolated and identified from natural fermentation process of Xinjiang Cabernet Sauvignon grapes. The tolerability of SO2, high osmotic pressure, high sugar concentration, high acid concentrations, high temperature was investigated, and the optimal wine fermentation strains Y6and Y19were obtained. Using industrial strain D-254 as a reference for continuous mixed fermentation, the optimal production process was determined as follows: preliminary addition of yeast strain Y6, fermentation temperature 20℃, time 54 h; latter addition strain Y19, fermentation temperature 25℃, time 120 h, total yeast addition 0.08%, and ratio of Y6/Y191∶3.