Factors Affecting the Enhancement of Wines Aroma and Optimization Strategies
The formation of wines aroma quality is affected by many factors,among which the fermentation process is the key link in the synthesis and transformation of aroma components.In this paper,the effects of yeast strain selection,temperature control,nutrient supply and fermenter design on the formation of wines aroma during fermentation were analyzed,and countermeasures and suggestions were put forward to optimize the fermentation process,including screening yeast strains with high aroma synthesis ability,optimizing fermentation temperature curves,dynamically regulating nutrient supply,and improving fermenter design,which provided new ideas for improving the aroma quality of wines.
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