Fecha de publicación: 23/09/2022 Fuente: WIPO Wine The invention relates to the technical field of wine brewing, in particular to a method for improving the fermentation performance of wine-producing yeast in an acid stress environment, the method comprises the following steps: mixing and culturing pichia kudriavzevii and the wine-producing yeast, the wine-producing yeast comprises saccharomyces cerevisiae and/or zygosaccharomyces bayer, the method comprises the following steps: measuring the content of sugar in a culture medium in which the wine-producing yeast is located; and when the measured weight percentage of the sugar content is 0.5%-2.5%, adding the pichia kudriavzevii to carry out mixed fermentation culture. According to the method, the pichia kudriavzevii efficiently degrades lactic acid in an acid stress environment with relatively low sugar content, so that the lactic acid reducing effect is improved, the glucose consumption of the pichia kudriavzevii is reduced, the wine production performance of the wine production yeast in the acid stress environment is remarkably improved, and the yield of the wine is improved. And the problem of low wine production capacity of wine-producing yeast fermentation in an acid stress environment is further solved.