Nutrient Consumption Patterns of <i>Saccharomyces cerevisiae</i> and Their Application in Fruit Wine Fermentation

This study aimed to evaluate the nutritional requirements of <i>Saccharomyces cerevisiae</i> to improve low ethanol production in some fruit wines. The growth kinetics, ethanol production and nutrient requirements of <i>S. cerevisiae</i> were analyzed in chemically defined media. The results revealed that Ca²⁺, Fe²⁺, Co²⁺, Mo²⁺, Cu²⁺ and BO₃³⁻ were predominantly utilized during the late lag phase, whereas free amino acids, nicotinic acid, calcium pantothenate, Na⁺ and Mg²⁺ were mainly consumed during the logarithmic phase. Compared with the control medium, supplementation with threonine, inositol, calcium pantothenate, thiamine hydrochloride, riboflavin, biotin, MgSO₄ or KH₂PO₄ significantly increased the ethanol content by 1.10-fold (<i>p</i> < 0.05). Furthermore, adding key nutrients to noni-, guava- and mango juice significantly shortened the fermentation time and increased the final alcohol content of the fruit wines (<i>p</i> < 0.05). This study provides scientific insights and effective methods for shortening fermentation time and increasing alcohol content with <i>S. cerevisiae</i> in some fruit wines.