@article{YU2024, 
author = {Shuqi YU and Jiahui QIU and Zhijun DU and Meixian HE and Xuan XIN and Wei WANG},
title = {Research progress and control methods of methanol in fermented fruit wine},
year = {2024},
journal = {China Brewing},
volume = {43},
number = {7},
pages = {33-40},
keywords = {fruit wine, methanol, formation mechanism, influence factor, control method},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2024.07.006},
doi = {10.11882/j.issn.0254-5071.2024.07.006},
abstract = {Methanol is a toxic by-product produced in the fermentation process of fruit wine, which has a significant impact on the flavor and quality of fruit wine. Therefore, it is necessary to reduce the methanol content and control its level. In this paper, the formation mechanism and the influencing factors of methanol and the methods of controlling methanol content in the fermentation of fruit wine were reviewed, in order to provide theoretical basis and reference for further research on the control methods of methanol content in fermented fruit wine.}
}