“…Saccharomyces cerevisiae are the most used strains in fruit wine fermentation. Currently, the specialized commercial strains of Saccharomyces cerevisiae employed in fruit wine fermentation mainly include Saccharomyces cerevisiae HKFR18 ( Baek, Kim, Park, Son Jong, & Shim Jae, 2021 ), Saccharomyces cerevisiae EC-1118 ( Jiang, Lu, & Liu, 2020 ), Saccharomyces cerevisiae MN113 ( Francesca et al, 2023 ), Saccharomyces cerevisiae L63 ( Andrade Koelher, de Souza, da Costa, & Aguiar-Oliveira, 2022 ), Saccharomyces cerevisiae LCBG-49 ( Edward-Rajanayagam et al, 2023 ), Saccharomyces cerevisiae WLS21 ( Li et al, 2022 ), Saccharomyces cerevisiae SafaleUS-05 ( Cioch-Skoneczny, Krolak, Tworzydlo, Satora, & Skoneczny, 2023 ), etc. In recent years, to overcome the drawback of single and convergence flavor caused by commercial Saccharomyces cerevisiae , there has been a growing trend to isolate and cultivate more unique Saccharomyces cerevisiae from typical fermented foodstuffs using natural and industrial screening methods.…”