Research Status of China's Fruit Wine Production Technology and Future Development Trend of Its Industry

The fruit itself is rich in sugar and is fermented by yeast to become alcohol, which is called fruit wine, which has the flavor of fruit and a certain degree of alcohol. Folk families often brew some fruit wine to drink, such as wine, plum wine, bayberry wine, kiwi wine and so on. There is some wild yeast in the fruit skin without pesticides. Therefore, the farmer usually picks up his own fruit and adds some sucrose. It can ferment the fruit wine without adding extra yeast. However, the traditional folk winemaking method often lasts for a long time, especially Time-consuming, slightly inadvertent wine is also easily contaminated. Therefore, the addition of some active yeast can greatly shorten the brewing time of the wine, and the process becomes more ideal and practical. At present, the research on fruit wine brewing technology in China is relatively wide and has many regional characteristics. In the south, there are many researches on tropical fruits as raw materials. In the north, there are more researches on temperate fruit and fruit wines, and related technologies in South and North. Research, integration and insufficiency still need to be further strengthened; the degree of specialization of fruit wine fermentation microorganisms in the market is very low, mostly fermented by wine yeast, which greatly affects the development of fruit wine industry, resulting in the general public that the fruit wine tastes single, is fruit Simple blending of taste and alcohol; screening of raw and auxiliary materials, production standards to be established (currently only production standards such as wine, blueberry wine, etc.), process update and equipment aging factors, quality stability of fruit wine, single marketing means, innovative brand awareness Not enough to seriously hinder the development of China's fruit wine industry.