Research Progress of the Flavor Compounds in Kiwifruit Wine

ZHANG Xin; ZUO Yong; ZHANG Jing; SUN Shi-guang; HE Song-jie; QIN Shi-rong; SHAO Liang-wei

doi:10.13386/j.issn1002-0306.2018.17.051

ZHANG Xin, ZUO Yong, ZHANG Jing, SUN Shi-guang, HE Song-jie, QIN Shi-rong, SHAO Liang-wei. Research Progress of the Flavor Compounds in Kiwifruit Wine[J]. Science and Technology of Food Industry, 2018, 39(17): 305-308. DOI: 10.13386/j.issn1002-0306.2018.17.051

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Research Progress of the Flavor Compounds in Kiwifruit Wine

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The flavour substances in kiwifruit wine are mainly affected by kiwifruit varieties, maturity, selection of yeast, fermentation conditions and aging conditions. The quality and typicality of Kiwifruit wine flavour is determined by the type, content and proportion of flavor substances. In this paper, the species, content, effect and influencing factors were reviewed based on the domestic and abroad research data, and put forward expection of follow up study of kiwifruit wine flavour subatances.

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Research Progress of the Flavor Compounds in Kiwifruit Wine

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