Abstract: Fruit heterogeneity is an important factor that affects grape composition and wine quality. Research methods of fruit heterogeneity as well as its effects on wine grapes and wines were reviewed. Four main classification methods for fruit heterogeneity were summarized from the aspects of fruit weight, diameter, berry density and soluble solids content with harvest time. The latest research regarding the effects of fruit heterogeneity on physicochemical composition, nutritional characteristics and aroma compounds of wine grapes and corresponding wines were illustrated. Besides, the existing problems were analyzed and future research directions were emphasized. It was found that fruit heterogeneity has effects on the physicochemical composition of wines, such as reducing the content of malic acid and pH value, deepening the color of wines and changing the content of titratable acids. It also increases the content of phenolic substances in small fruits, changes some individual phenolics concentration in berries and increases the antioxidant capacity of high-density berries. Additionally, the content of some aroma substances in wines as well as the overall aroma vary with fruit heterogeneity. Therefore, grape fruit heterogeneity can significantly affect wine style, which is worth for further research.
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