Research progress on artificial aging techniques for fruit wine

Abstract

Aging is a crucial process in fruit wine production, which refers to the storage and fermentation of fruit wine in a bottle or wooden barrel for a period of time to make its taste and flavor more mellow and complex. In traditional fruit wine production, aging usually takes several years. However, with the continuous development of technology, more and more artificial methods for accelerating aging have been developed, allowing fruit wine to achieve the desired aging effect faster. This article introduces some of the main artificial methods for accelerating aging, including traditional oak aging, ultra high-pressure aging, magnetic aging, ultrasonic aging, microwave aging, electron beam irradiation stimulation, micro-oxygen aging, and microbial aging. The advantages and disadvantages of these methods will be discussed, to promote the development of the fruit wine industry.

Keywords

Fruit wine / Artificial aging / Ultra-high pressure aging / Ultrasonic aging technology

Ethical statements

Not applicable.

Author contributions

The authors confirm their contributions to the paper as follows: study conception and design: Liu S; data collection: Liu S; analysis and interpretation of results: Yu Z, Qin J, Gao H, Yan W, Xu L; draft manuscript preparation: Liu S. All authors reviewed the results and approved the final version of the manuscript.

Data availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author upon reasonable request.

Acknowledgments

This work was financially supported by the Basic Research Project of Liaoning Provincial Department of Education (JYTQN2023316), and supported by the earmarked fund for CARS (CARS-29-7)

Conflict of interest

The authors declare that they have no conflict of interest.

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