As an important sensory indicator, aroma affects the quality of wine and consumer preference. In this review, the following aspects are comprehensively analyzed: (1) Varietal aroma, fermentation aroma and aging aroma formation mechanism include metabolic pathways etc. (2) The main factors affecting the aroma formation include environment, raw and auxiliary materials and brewing process. (3) In the process of winemaking, environmental factors can be controlled by regulating deficit irrigation, leaf removal and reflective mulch; the quality of raw and auxiliary materials can also be controlled through the varieties breeding of grape and yeast; flash evaporation, ultrasonic aging and other advanced brewing technologies can be used to synergistically control aroma formation. In the future, the wine brewing process can be controlled from the following aspects to ensure the precise regulation of aroma. This research will provide a theoretical basis for the improvement of wine production technology and quality.
Keywords: Aroma formation mechanism; Influencing factors; Quality control; Wine aroma.
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