Influence of Raw Grape Varieties on the Flavor Formation of Sweet Wine
LIU Huan
GAO Tianqi
ZHANG Ying
MIAO Xinyue
DENG Lu
PAN Haoyu
Abstract：Sweet wine,as a distinctive category of wine,has long been a subject of extensive investigation due to its complex flavor formation mechanisms.This review systematically analyzed the influence of grape varieties on flavor development,with a particular focus on two major categories of grapes for sweet wine:those for botrytized wines('Riesling','Sémillon',and'Gewürztraminer'),and those for ice wines('Chardonnay','Pinot Noir',and'Beibinghong').It also discussed the variation patterns of flavor compounds and the formation of flavor profiles associated with different winemaking techniques for these cultivars.This review provided a theoretical basis for improving the quality of sweet wine and offers insights for optimizing brewing processes and stabilizing the flavor profiles of sweet wines.
Keywords：Sweet winegrape varietiesflavor compoundsmetabolic regulation
Publication Date：2025-10-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：7( 26-31,80 )