Year: 2025
Type: article
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.
Source: Food Innovation and Advances
Authors: Sihan Liu, Shi'an Liu, Jiahui Qin, Ziyin Yu, Lang Xu, Hongjie Gao, Weixin Yan, Ningxuan Gao, Bin Li
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4412648025