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Advance in brewing process, flavour detection technologies and functional components of fruit wine: a review

  • Wei Lan ORCID logo , Wei Cheng , Nana Shen , Ruyue Ma , Tianquan Pan , Na Li , Sen Dai , Ruilong Li und Yibin Zhou EMAIL logo
Veröffentlicht/Copyright: 24. Juli 2025
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International Journal of Food Engineering
Aus der Zeitschrift International Journal of Food Engineering Band 21 Heft 7

Abstract

Fruit wine is a kind of beverage wine with flavour characteristics such as “wine aroma and fruit aroma” made from fruit or juice by fermentation, soaking, distillation or preparation. Flavour components and composition are important indicators to determine the quality of fruit wine, and also the basic characteristics that give fruit wine nutrition and health effects. This paper reviewed the brewing technology, brewing microorganisms and flavour components of fruit wine and their characteristics, analyzed the main sources and influencing factors of fruit wine flavour, summarized the research progress of fruit wine flavour detection technology, prospected the main directions of fruit wine brewing and flavour research, and summed some kinds of the active components of fruit wine on human health and physiological function. In order to provide reference for the improvement of fruit wine brewing and flavour quality, so as to promote the development of fruit wine industry.

Keywords: fruit wine; brewing process; brewing microorganism; flavour component; progress
Corresponding author: Yibin Zhou, College of Food and Nutrition, Anhui Agriculture University, Hefei, 230036, China, E-mail:
Practical applications: To provide reference for the improvement of fruit wine brewing and flavour quality, so as to promote the development of fruit wine industry.

Acknowledgments

The authors are grateful to the the open research project of Anhui Ecological Fermentation Engineering Research Center for Functional Fruit Beverage (Grant number: FSKFKT032D) and the key projects of natural science research projects in Anhui universities (Grant number: 2022AH051326).

  1. Research ethics: Not applicable.

  2. Informed consent: Not applicable.

  3. Author contributions: Yibin Zhou: conceptualization, methodology, supervision, review and editing; Wei Lan: data curation, investigation, methodology, writing – original draft; Wei Cheng, Ruyue Ma, Nana Shen, and Ruilong Li: investigation, data curation; Tianquan Pan, Na Li, and Sen Dai: data curation. All authors read and approved the final manuscript.

  4. Use of Large Language Models, AI and Machine Learning Tools: None declared.

  5. Conflict of interest: The authors state no conflict of interest.

  6. Research funding: The key projects of natural science research projects in Anhui universities (Grant number: 2022AH051326).

  7. Data availability: Not applicable.

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Received: 2024-11-07
Accepted: 2025-06-26
Published Online: 2025-07-24

© 2025 Walter de Gruyter GmbH, Berlin/Boston

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  3. GABA as a functional ingredient: current research on biosynthesis, analytical methods, and health benefits
  4. Review
  5. Advance in brewing process, flavour detection technologies and functional components of fruit wine: a review
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https://doi.org/10.1515/ijfe-2024-0252
Schlagwörter für diesen Artikel
fruit wine; brewing process; brewing microorganism; flavour component; progress

Artikel in diesem Heft

  1. Frontmatter
  2. Critical Review
  3. GABA as a functional ingredient: current research on biosynthesis, analytical methods, and health benefits
  4. Review
  5. Advance in brewing process, flavour detection technologies and functional components of fruit wine: a review
  6. Articles
  7. Detection technology for food pathogenic bacteria based on multiplex real-time fluorescence quantitative PCR
  8. Molecular dynamics simulation of the mass transfer process for the drying of sugary fruits and vegetables
  9. The characterization of size-controlled nanocrystalline cellulose from soy hulls with ultrasonic assisted extraction
  10. Comparative study of continuous, intermittent, and interval starting-accessibility drying; case of green onion (Allium cepa L.) leaves
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