Yeast, also called baker's yeast or budding yeast. Saccharomyces cerevisiae is one of the most widely concerned yeasts. Not only is it traditionally used to make bread, steamed bread and other foods and make wine, but it is also used as a eukaryotic model organism in modern molecular and cell biology, and its function is equivalent to that of prokaryotic model organism Escherichia coli. Saccharomyces cerevisiae is the most common biological species in fermentation, and its cells are spherical or oval, with a diameter of 5 ~10 μ m. The propagation method is bud grafting. Its main function in wine-making is that yeast can ferment fruit juice or grain to produce alcohol and bouquet. After years of research, for dairy products with low alcohol content, the following conclusions are finally drawn. The technological process is as follows: 8% sugar and 8% yeast are added to the raw milk and fermented at 30℃ for 22 hours; Then add 5% lactic acid bacteria and cultivate at 400℃ for 2 hours to develop low-alcohol milk wine with alcohol flavor.