Research Progress in Fruit Wines

Fruit wines have natural fruit aroma and contain rich vitamin and amino acids. Besides, They have health functions and adequate drinking is good for the prevention of cardiovascular disease, cerebral regression and some cancers. Accordingly, the research of fruit wines is of high significance. The breeding methods of fruit wine yeast nowadays cover mutation breeding, cross breeding, protoplast fusion, and genetic cloning and transformation etc. The analytic methods of aromatic constituents of fruit wines include direct injection method, static bottom gas chromatography,, dynamic bottom gas chromatography, high performance liquid chromatography (HPLC) and GC/MS technique etc. The stability of fruit wines was studied in physical characteristics, chemical characteristics and biochemical characteristics. The new techniques in fruit wine production include freeze concentration technique, the integration of fruit wines techniques and beer techniques , the integration of fruit wine fermenting techniques and distilling wine/ steeping wine techniques, immobilized yeast techniques, and no-alcohol fruit wine production techniques etc. PCR technique is usually applied in the detection and identification of specific bacteria in the fermentation.