Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 307 - 314

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037080

Research advances on prevention and control of spoilage microorganisms in fruit wine manufacture

  • ZHOU Jinwen ,
  • LI Ying ,
  • SUN Yue
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  • 1(College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(College of Enology and Horticulture, Ningxia University, Yinchuan 750021, China)

Received date: 2023-08-16

  Revised date: 2023-09-03

  Online published: 2024-08-02

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Abstract

Chinese fruit wine is rich in variety and the industry develops rapidly.The fermentation of fruit wine is a process of dynamic succession and evolution of many microorganisms such as yeast, bacteria, and filamentous fungi.The metabolic activity of microorganisms in fermentation is the key factor affecting the quality of fruit wine.However, spoilage microorganisms will not only reduce the sensory quality and commercial value of fruit wine, but also threaten the health of consumers.Monitoring and controlling spoilage microorganism in fruit wine is an important means to ensure the high-quality development of fruit wine.Therefore, we review the groups, sources, and adverse products of major spoilage microorganisms in different types of fruit wine.The main methods of detecting and avoiding microbial contamination, as well as their advantages and disadvantages are discussed.It will provide technical reference for preventing and avoiding the harm caused by spoilage microorganism in fruit wine production.

Key words： spoilage microorganism; metabolite; monitoring; prevention; fruit wine

Cite this article

ZHOU Jinwen , LI Ying , SUN Yue . Research advances on prevention and control of spoilage microorganisms in fruit wine manufacture[J]. Food and Fermentation Industries, 2024 , 50(13) : 307 -314 . DOI: 10.13995/j.cnki.11-1802/ts.037080

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