Wine yeast is a fermentation agent used to make wine, and its main function is to convert starch into sugar and promote the fermentation of wine. Wine malt is usually composed of a variety of microorganisms such as molds, yeasts and bacteria, with molds being the main fermenting bacteria. In the brewing of alcohol, the wine must is placed in the brewing vessel and comes into contact with grain or other raw materials to carry out the fermentation process. Different wine quarts have an impact on the taste and quality of the wine due to their different microbial compositions.