Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 349 - 360

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038271

Research progress of physical aging in fruit wine and analysis of industry development status

  • LI Yiran ,
  • ZHAO Danqing ,
  • GAO Jie ,
  • GUANG Yiyun ,
  • WANG Shengnan ,
  • WEN Yun ,
  • FANG Yulin ,
  • SUN Xiangyu
Expand
  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Ningxia Institute of Agricultural Products Quality Standards and Testing Technology, Yinchuan 750002, China)
    3(Administrative Committee of Wine Industry of the east foothill of Ningxia Helan Mountains, Yinchuan 750104, China)

Received date: 2023-12-15

  Revised date: 2024-03-01

  Online published: 2024-12-17

Fold

Abstract

Physical aging as a novel maturation method for fruit wine is gradually gaining attention and utilization from various research institutions and enterprises.This paper aims to grasp the current research progress and future development trends of physical aging in fruit wine.Using bibliometrics, this study conducted statistical analysis on relevant studies from the China National Knowledge Infrastructure (CNKI) and Web of Science (WOS) core collections.This study also utilized the SooPAT patent search engine and the commercial query platform Tianyancha to summarize the industry’s current development status.Results indicate that the total publication volume on the physical aging of fruit wine is on the rise, with Spain actively engaging in international cooperation and producing the most outcomes.Literature related to this topic in China is primarily funded by national funds and is mostly published in China Brewing journals.Through keyword analysis, current research focuses on exploring the application of physical aging technology in grape wine, examining the impact of physical aging on phenolic substances in fruit wine and investigating the influence of physical aging technology on sensory quality.In terms of industry development, relevant enterprises in China are densely distributed in coastal areas, accumulating a total of 93 patents in this field.The physical aging technology for fruit wine offers advantages such as low cost and quick effectiveness, indicating significant development potential and prospects.

Key words： fruit wine; physical aging; bibliometrics; VOSviewer; industry development status

Cite this article

LI Yiran , ZHAO Danqing , GAO Jie , GUANG Yiyun , WANG Shengnan , WEN Yun , FANG Yulin , SUN Xiangyu . Research progress of physical aging in fruit wine and analysis of industry development status[J]. Food and Fermentation Industries, 2024 , 50(22) : 349 -360 . DOI: 10.13995/j.cnki.11-1802/ts.038271

References

[1] 赵婷, 李林波, 潘明, 等. 果酒产业的发展现状与市场前景展望[J]. 食品工业, 2019, 40(5):302-308.
ZHAO T, LI L B, PAN M, et al. Development status and market prospects of fruit wine industry[J]. The Food Industry, 2019, 40(5):302-308.
[2] SUN X Y, LI L, MA T T, et al. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine[J]. Innovative Food Science & Emerging Technologies, 2016, 33:123-134.
[3] MA T T, WANG J Q, WANG H L, et al. Wine aging and artificial simulated wine aging: Technologies, applications, challenges, and perspectives[J]. Food Research International, 2022, 153:110953.
[4] SANTOS M C, NUNES C, JOURDES M, et al. Evaluation of the potential of high pressure technology as an enological practice for red wines[J]. Innovative Food Science & Emerging Technologies, 2016, 33:76-83.
[5] FENG Y X, YANG T, ZHANG Y N, et al. Potential applications of pulsed electric field in the fermented wine industry[J]. Frontiers in Nutrition, 2022, 9:1048632.
[6] LUKIĆ K, BRNČIĆ M, ĆURKO N, et al. Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine[J]. Ultrasonics Sonochemistry, 2019, 59:104725.
[7] 胡文泽, 李金凤, 李淼, 等. 磁化催陈对蓝莓酒理化指标的影响[J]. 包装工程, 2022, 43(3):135-143.
HU W Z, LI J F, LI M, et al. Effects of magnetization aging on physichemical indexes of blueberry wine[J]. Packaging Engineering, 2022, 43(3):135-143.
[8] 李冲, 余佶, 邹海英, 等. 不同催陈方式对椪柑果酒品质与香气成分的影响[J]. 食品与发酵工业, 2018, 44(7):141-147.
LI C, YU J, ZOU H Y, et al. Effects of different aging methods on quality changes and aroma components of Ponkan fruit wine[J]. Food and Fermentation Industries, 2018, 44(7):141-147.
[9] YUAN J F, WANG T T, CHEN Z Y, et al. Microwave irradiation: Impacts on physicochemical properties of red wine[J]. CyTA-Journal of Food, 2020, 18(1):281-290.
[10] 吕欣然, 李欣洁, 梁源, 等. 基于文献计量学的胡萝卜汁研究现状可视化分析[J]. 食品工业科技, 2022, 43(13):320-328.
LÜ X R, LI X J, LIANG Y, et al. Visual analysis of carrot juice research status based on bibliometrics[J]. Science and Technology of Food Industry, 2022, 43(13):320-328.
[11] 李元爱, 吴菁. 广东省水果产业结构演进及优化建议[J]. 中国果树, 2023(7):107-112.
LI Y A, WU J. Evolution and optimization suggestions of the fruit industry structure in Guangdong Province[J]. China Fruits, 2023(7):107-112.
[12] 胡文泽, 李淼, 郝婉莹, 等. 果酒催陈技术研究进展[J]. 中国酿造, 2021, 40(2):1-4.
HU W Z, LI M, HAO W Y, et al. Research progress on aging technology of fruit wine[J]. China Brewing, 2021, 40(2):1-4.
[13] SANTOS M C, NUNES C, FERREIRA A S, et al. Comparison of high pressure treatment with conventional red wine aging processes: Impact on phenolic composition[J]. Food Research International, 2019, 116:223-231.
[14] ZHANG Q G, WANG T T. Effect of ultrasound irradiation on the evolution of color properties and major phenolic compounds in wine during storage[J]. Food Chemistry, 2017, 234:372-380.
[15] 马小强, 王有梁, 潘艺波, 等. 超声催陈对葡萄酒色泽品质的影响[J]. 食品研究与开发, 2023, 44(15):15-23.
MA X Q, WANG Y L, PAN Y B, et al. The effect of ultrasonic aging on the color quality of wine[J]. Food Research and Development, 2023, 44(15):15-23.
[16] WANG X Q, SU H N, ZHANG Q H, et al. The effects of pulsed electric fields applied to red and white wines during bottle ageing on organic acid contents[J]. Journal of Food Science and Technology, 2015, 52(1):171-180.
[17] 赖钰婷, 原江锋, 陈卓瑶, 等. 微波技术对葡萄酒中酚类和有机酸类的影响[J]. 河南科技大学学报(自然科学版), 2022, 43(2):77-83; 91; 9.
LAI Y T, YUAN J F, CHEN Z Y, et al. Effects of microwave technology on phenolics and organic acids in wine[J]. Journal of Henan University of Science and Technology (Natural Science), 2022, 43(2):77-83; 91; 9.
[18] YUAN J F, LAI Y T, CHEN Z Y, et al. Microwave irradiation: Effects on the change of colour characteristics and main phenolic compounds of cabernet gernischt dry red wine during storage[J]. Foods, 2022, 11(12):1778.
[19] 卢丞文, 殷涌光. 高压脉冲电场技术对食品中生物活性成分的影响[J]. 安徽农业科学, 2012, 40(20):10590-10592, 10611.
LU C W, YIN Y G. Effect of plused electric fields on the bioactive compounds in food[J]. Journal of Anhui Agricultural Sciences, 2012, 40(20):10590-10592, 10611.
[20] XU L F, TANG Z S, WEN Q H, et al. Effects of pulsed electric fields pretreatment on the quality of jujube wine[J]. International Journal of Food Science & Technology, 2019, 54(11):3109-3117.
[21] 陈杰, 张若兵, 王秀芹, 等. 脉冲电场对新鲜干红葡萄酒酚类物质和色泽影响的研究[J]. 光谱学与光谱分析, 2010, 30(1):206-209.
CHEN J, ZHANG R B, WANG X Q, et al. Effects of pulsed electric fields on phenols and colour in young red wine[J]. Spectroscopy and Spectral Analysis, 2010, 30(1):206-209.
[22] 冷慧娟, 聂聪, 门颖, 等. 超声波处理对赤霞珠葡萄酒品质的影响[J]. 食品工业, 2014, 35(11):20-24.
LENG H J, NIE C, MEN Y, et al. Influence of ultrasonic wave on quality of cabernet sauvignon wine[J]. The Food Industry, 2014, 35(11):20-24.
[23] 申远, 张清安, 易璇, 等. 超声波处理对红葡萄酒总酚、总黄酮含量及自由基清除活性的影响[J]. 食品工业科技, 2015, 36(23):111-115.
SHEN Y, ZHANG Q A, YI X, et al. Effect of ultrasound on total phenolic, flavonoid content and free radical scavenging activity of red wine[J]. Science and Technology of Food Industry, 2015, 36(23):111-115.
[24] JIMÉNEZ-SÁNCHEZ M, CASTRO R, RODRÍGUEZ-DODERO M C, et al. The impact of ultrasound, micro-oxygenation and oak wood type on the phenolic and volatile composition of a Tempranillo red wine[J]. LWT, 2022, 163:113618.
[25] 王正荣, 李玮, 杨丽, 等. 超高压技术在酒类生产中的研究进展[J]. 中国酿造, 2016, 35(10):22-26.
WANG Z R, LI W, YANG L, et al. Research progress on ultra-high pressure technology in alcoholic drinks[J]. China Brewing, 2016, 35(10):22-26.
[26] TAO Y, WU D, SUN D W, et al. Quantitative and predictive study of the evolution of wine quality parameters during high hydrostatic pressure processing[J]. Innovative Food Science & Emerging Technologies, 2013, 20:81-90.
[27] 马玲君, 李乐, 赵芳, 等. 超高压处理对干红葡萄酒中11种酚酸的影响[J]. 酿酒科技, 2013(2):31-33.
MA L J, LI L, ZHAO F, et al. Effects of ultra-high pressure treatment on the content of 11 kinds of phenolic acids in red wine[J]. Liquor-Making Science & Technology, 2013(2):31-33.
[28] CHEN X, LI L, YOU Y, et al. The effects of ultra-high pressure treatment on the phenolic composition of red wine[J]. South African Journal of Enology and Viticulture, 2016, 33(2): 203-213.
[29] LIU S Y, LI S J, LI S Y, et al. Effects of high power pulsed microwave on the enhanced color and flavor of aged blueberry wine[J]. Food Science and Biotechnology, 2023, 33(1):33-45.
[30] 袁敏, 王巧碧, 赵欠, 等. 催陈方法对白肉枇杷果酒品质的影响[J]. 食品与机械, 2016, 32(12):108-114.
YUAN M, WANG Q B, ZHAO Q, et al. Influence on quality of white pulp loquat wine with different artificial aging technology[J]. Food & Machinery, 2016, 32(12):108-114.
[31] 何琼, 林宇豪, 龙波, 等. 响应面优化微波催陈无花果酒及其质量评价[J]. 湖南农业大学学报(自然科学版), 2023, 49(2):241-250.
HE Q, LIN Y H, LONG B, et al. Response surface optimization for microwave aging fig wine and the quality evaluation for its products[J]. Journal of Hunan Agricultural University (Natural Sciences), 2023, 49(2):241-250.
[32] MUÑOZ-GARCÍA R, DÍAZ-MAROTO M C, ARÉVALO VILLENA M, et al. Ultrasound and microwave techniques as physical methods to accelerate oak wood aged aroma in red wines[J]. LWT, 2023, 179:114597.
[33] WU Z Q, LI X S, ZENG Y Y, et al. Color stability enhancement and antioxidation improvement of Sanhua plum wine under circulating ultrasound[J]. Foods, 2022, 11(16):2435.
[34] 冷慧娟, 聂聪, 门颖, 等. 超高压处理对赤霞珠葡萄酒品质的影响[J]. 中外葡萄与葡萄酒, 2014(2):12-17.
LENG H J, NIE C, MEN Y, et al. Influence of ultra high pressure on quality of Cabernet Sauvignon wine[J]. Sino-Overseas Grapevine & Wine, 2014(2):12-17.
[35] SUN X, CHEN X, LI L, et al. Effect of ultra-high pressure treatment on the chemical properties, colour and sensory quality of young red wine[J]. South African Journal of Enology and Viticulture, 2015, 36(3): 393-401.
[36] 刘晓艳, 白卫东, 马永轩, 等. 不同催陈方法对柿子酒的影响[J]. 广东农业科学, 2011, 38(16):79-81.
LIU X Y, BAI W D, MA Y X, et al. The effect of aging methods on the quality of persimmon wine[J]. Guangdong Agricultural Sciences, 2011, 38(16):79-81.
[37] 孙大文, 曾新安, 杨星, 等. 一种利用橡木及高静压加快干红葡萄酒老熟的方法: 中国, CN102994356A[P]. 2013-03-27.
SUN D W, ZENG X A, YANG X, et al. A method using oak products combined with high hydrostatic pressure to aging red wine: China, CN102994356A[P]. 2013-03-27.
[38] DEL FRESNO J M, MORATA A, ESCOTT C, et al. Sonication of yeast biomasses to improve the ageing on lees technique in red wines[J]. Molecules, 2019, 24(3):635.
[39] 孙大文, 曾新安, 杨星. 一种微氧高静压加快干红葡萄酒老熟的方法: 中国, CN102787064B[P]. 2014-02-12.
SUN D W, ZENG X A, YANG X. A method of accelerating the aging of dry red wine with micro oxygen and high static pressure: China, CN102787064B[P]. 2014-02-12.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.