Research progress of the flavor compounds in wine

LIU Chun-yan; ZHANG Jing; LI Dong-mei; XIE Yue; WANG Zhen-ping

doi:10.13386/j.issn1002-0306.2017.14.061

LIU Chun-yan, ZHANG Jing, LI Dong-mei, XIE Yue, WANG Zhen-ping. Research progress of the flavor compounds in wine[J]. Science and Technology of Food Industry, 2017, (14): 310-313. DOI: 10.13386/j.issn1002-0306.2017.14.061

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Research progress of the flavor compounds in wine

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Abstract

Flavor substances are important factors affecting the quality of wine. The flavor substances are mainly affected by varieties, maturity, growth conditions and yeast varieties in wine.Compositions and odor characteristics of flavor substances play key roles in wine styles.In this paper, the varieties, content, function, research focus and influential factors were reviewed based on previous research data, in order to put forward the outlook of research direction of flavor compounds, meanwhile, it could provide theoretical basis for the later research.

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