Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The...Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.展开更多
Fruit wine is a widely accepted alcoholic beverage,which is favored by consumers because of its unique taste and rich nutrition.Acidity is a key determinant of fruit wine quality,which is closely related to the type a...Fruit wine is a widely accepted alcoholic beverage,which is favored by consumers because of its unique taste and rich nutrition.Acidity is a key determinant of fruit wine quality,which is closely related to the type and concentration of organic acids present in fruit wine.The optimum level of acidity effectively harmonizes the taste of the fruit wine and pre〓〓vents deterioration;however,excessive acidity adversely affect the flavor profile.Understanding the common organic acids and deacidification methods in fruit wine has important guiding significance for wine making process.This paper reviews the main organic acids in fruit wine,including tartaric,citric,malic,and lactic acids,and discusses their influence on the sensory properties of fruit wine.Additionally,the traditional deacidification method and biotechnology deacidification method were described in detail,and the advantages and disadvantages of these methods and their practical application in the field of deacidification of fruit wine were evaluated,aiming at providing reference and guidance for the production of high quality fruit wine.展开更多
基金supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171)Dalian Polytechnic University to Introduce Talents Research Start-up Funding Project(LJBKY2025058).
文摘Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing.It comes in a wide variety of types and styles.The flavour of fruit wine is a critical indicator of its quality.The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds pre-sent.Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities,enhanced product standards,and increased market appeal of fruit wines.Therefore,we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine,thereby enhancing its popularity.This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives,including the selection of brewing materials,the regulation of microbial metabolism,the use of enzymes,the optimisation of the fermentation process,and the application of genetic engineering.It provides a reference for improving the flavour quality of fruit wine in the future.
基金supported by the 2024 Liaoning Provincial University Basic Scientific Research Fund Project(LJ212410152025)Project of Liaoning Provincial Natural Science Foundation(2024-MS-171).
文摘Fruit wine is a widely accepted alcoholic beverage,which is favored by consumers because of its unique taste and rich nutrition.Acidity is a key determinant of fruit wine quality,which is closely related to the type and concentration of organic acids present in fruit wine.The optimum level of acidity effectively harmonizes the taste of the fruit wine and pre〓〓vents deterioration;however,excessive acidity adversely affect the flavor profile.Understanding the common organic acids and deacidification methods in fruit wine has important guiding significance for wine making process.This paper reviews the main organic acids in fruit wine,including tartaric,citric,malic,and lactic acids,and discusses their influence on the sensory properties of fruit wine.Additionally,the traditional deacidification method and biotechnology deacidification method were described in detail,and the advantages and disadvantages of these methods and their practical application in the field of deacidification of fruit wine were evaluated,aiming at providing reference and guidance for the production of high quality fruit wine.
