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Review
. 2024 Jul 17;108(1):420.
doi: 10.1007/s00253-024-13084-8.

The formation of volatiles in fruit wine process and its impact on wine quality

Jianxin Tan #  1 , Mingyue Ji #  2 , Jiangang Gong  2 , Bimal Chitrakar  3
Affiliations
Review

The formation of volatiles in fruit wine process and its impact on wine quality

Jianxin Tan et al. Appl Microbiol Biotechnol. .

Abstract

Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. KEY POINTS: • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.

Keywords: Aroma profile; Fermentation; Fruit wine; Quality; Volatile compound.

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Conflict of interest statement

The authors declare no competing interests.

Figures

Fig. 1
Fig. 1
The fruit wine making process and the stages of aroma formation
See this image and copyright information in PMC

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