In recent years, the screening, identification and enlarged
culture of dominant enzyme-producing strains have presented a
hotspot in the research field of CRW fermentation. Although the
laboratory fermentation research on dominant strains and their
communities have not yet met the industrial scale demand of
large-pot fermentation, their application potential of high enzyme
production indicates that there is still a huge space in which efforts can be put to use optimal strains to develop new-type wines