关键词: 果酒, 香气化合物, 混菌发酵, 酶, 增香酵母

Abstract: Aroma is one of the important indexes to measure the organoleptic quality of fruit wine. However, the weak aroma restricts the further improvement of fruit wine quality. The aroma enhancement of fruit wine is one of the focuses of attention for relevant practitioners. However, the complicated mechanism of aroma regulation is a bottleneck problem that restricts the creation of aroma-enhancing techniques for fruit wine fermentation. In this paper, we provide a systematic review of the mechanism of the influence of starter cultures, enzymes, and pretreatment before fermentation on the aroma of fruit wine with regard to the types of key aroma compounds and their formation pathways, and we discuss the application of modern biotechnology in the breeding of excellent aroma producing yeast. Finally, we discuss future directions in the research on fruit wine flavor.

Key words: fruit wine, aroma compounds, mixed fermentation, enzyme, aroma-enhancing yeast