Sequencing of Saccharomyces cerevisiae under tannic acid stress
Tannic acid as a kind of natural product of polyphenols presented in fruit. This study aims to explore the mechanism of tannic acid stress on the growth and fermentation characteristics of S. cerevisiae during simulated fruit wine fermentation using transcriptomics technology. To provide scientific basis and theoretical guidance for the breeding of S. cerevisiae with high tannic acid tolerance and the wine making of fruit raw materials with high tannic acid content.