The improvement of wine quality is a process influenced by multiple factors.Four key factors were focused for further discussion including wine-making raw materials,wine yeast,maceration techniques,and aging methods.The quality of wine-making raw materials was crucial,particularly the grape variety and maturity,which had a decisive impact on the taste and aroma of wine.By selecting suitable grape varieties and incorporating precision agriculture technologies,such as the application of biostimulants,the physicochemical properties of wine grapes could be significantly improved,laying the foundation for high-quality wine.The selection and cultivation of wine yeast directly affected the fermentation efficiency and flavor characteristics of wine.Co-culturing of different yeast strains could significantly increase the diversity of wine quality,while the application of genetic engineering and metabolic engineering technologies offered new possibilities for modifying wine yeast.The optimization of maceration techniques,especially the development and application of cold maceration,has proven to be effective in enhancing the polyphenol content of wine,and improving its color and taste.Innovations in aging methods provided more possibilities for enhancing wine quality.Oak barrel aging has formed a relatively mature technology,while ceramic jar aging was gaining increasing attention due to its permeability and ease of use.The aging method of combining ceramic jars with oak chips has been proven to effectively increase the polyphenol content of wine.These studies provided valuable theoretical support and practical guidance for the wine industry,contributing to the continuous improvement of wine quality.
winegrape raw materialSaccharomyces cerevisiaemaceration techniquesaging method
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