Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology.

Abstract

Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production. This review summaries the analytical techniques used for fruit wine aroma profiling and the principal volatile compounds identified in fruit wine and their formation mechanisms. Key factors influencing the aromatic characteristics of fruit wines are also analyzed, emphasizing the critical role of microbial communities in modulating aroma profiles. Significant differences in volatile compounds have been observed between fruit wines produced from different fruit varieties, ripeness levels, origins, and fermentation processes. Alcohols and esters are the primary contributors to the overall aroma, mainly generated through microbial metabolism. And a strong link between multi-microorganism fermentation and enhanced flavor formation has been demonstrated. Future research should focus on using multi-omics techniques to better understand the synergistic interactions between aroma compounds and microbial metabolism. This article can provide a theoretical basis for improving the production processes of fruit wine and enhancing the aroma quality.