The invention relates to the technical field of
fermentation engineering and
wine brewing, and discloses a low-
alcohol fruit wine brewing process based on compound
microorganism synergistic
fermentation, which comprises the following steps: inoculating Meijie
yeast into clarified
fruit juice, adding L-
leucine, culturing under controlled temperature, and removing free iron ions by biological
chelation until the liquid level becomes red; then inoculating
saccharomyces cerevisiae, starting a trace
oxygen introduction and ORP (oxidation-
reduction potential)
system after main
fermentation is started, and controlling potential to carry out
metabolism redirected fermentation in a micro-aerobic interval until residual
sugar reaches the standard; after the fermentation is finished, adding an alkaline
regulator to increase the pH value, inducing the haematochrome-iron compound to flocculate and settle, separating to remove the precipitate, and adding an acidic
regulator to adjust the pH value to obtain the low-
alcohol fruit wine. According to the method disclosed by the invention, a brewer's
yeast respiratory chain is blocked and
oxidative stress is applied by utilizing a metabolic redirection strategy under precursor-induced biological
iron removal and micro-aerobic environment, so that a
carbon flux is promoted to flow to a
glycerol synthesis path, the
ethanol yield is reduced, and the
glycerol content is greatly increased.