Review on research progress of esters in wine

WEI Guang-xin; YANG Xiao-tian; ZHOU Yong-wen; ZENG Fan-kun; ZHANG Wei-guang

doi:10.13386/j.issn1002-0306.2015.14.073

WEI Guang-xin, YANG Xiao-tian, ZHOU Yong-wen, ZENG Fan-kun, ZHANG Wei-guang. Review on research progress of esters in wine[J]. Science and Technology of Food Industry, 2015, (14): 394-399. DOI: 10.13386/j.issn1002-0306.2015.14.073

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Review on research progress of esters in wine

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Esters was one of the most important aroma substance in wine and endued wines with the aroma like fresh fruit. Types and content of esters in wine made important contribution to the aroma. Currently,the research on esters focused on the contribution to the aroma,mechanism of synthesis and hydrolysis,the regulation of enzymes and genes. In this article,it was summarized that aroma characteristics of esters,formation pathway and the regulation of enzymes and genes,and pointed out the direction of esters for future research,providing theoretical basis for researchers.

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Review on research progress of esters in wine

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