摘要：Wine fermentation is generally achieved by using the species of the yeast Saccharomyces cerevisiae. It is observed that some of the recent studies on wine fermentation are focused on the selection of wine yeasts. It is preferred that selected strains ferment the wine vigorously and have favorable influence on the composition and sensorial characteristics of the wine as well. It is not possible for only one yeast strain to possess all of the required oenological characteristics. It is known that only the wines with plain aromatic profiles can be produced when S. cerevisiae strains are used alone. For this reason, it is observed that various studies are performed for the selection of wine yeasts, including S. cerevisiae strains which are not isolated from oenological environments or non- Saccharomyces strains. Nevertheless, the use of these yeasts alone as starter culture is not recommended because of their inability to perform vigorous fermentation. Instead of this, use of multistarter endogenic cultures is preferred for producing wines with desired characteristics. In this review, the possible utilization of endogenic wine yeasts, alone or as multistarter cultures, for production of wines with characteristics specific to the region of isolation, is discussed.
