Abstract: A series of biochemical reactions triggered by microorganisms and their metabolic enzymes during fruit wine fermentation play an important role in flavor formation. However, there are still some problems restricting the development and quality improvement of fruit wine such as imperfect biological regulation methods and unclear understanding of the flavor formation mechanism. In this paper, the types and synthetic pathways of aroma compounds in various fruit wines are described, and the contribution of flavor precursors and microbial fermentation to the aroma compounds of fruit wines are clarified. This review is focused on the changes of aroma compounds during fermentation and the mechanism of the effect of microorganisms and enzymes on fruit wine flavor from the perspective of biological regulation. In addition, the effects of starter cultures, fermentation methods, microbial enzyme production and activities on the formation of the aroma of fruit wine are analyzed and the relationship of wine flavor with microorganisms and enzymes are dissected. In addition, future research hotspots are discussed. We hope that this review will provide a theoretical basis and technical support for flavor regulation of fruit wine.

Key words: fruit wine; aroma compounds; synthetic pathways; biotransformation; regulation