Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects

Non-grape fruits offer diverse nutritional and health-promoting properties; however, substantial post-harvest losses persist due to inadequate handling and storage infrastructure. Fruit wine fermentation represents a promising strategy for valorizing surplus and substandard fruit, thereby mitigating waste while enhancing economic value. Nevertheless, current production protocols largely draw upon grape winemaking experience, constraining the differentiated development of non-grape fruit wine enterprises. Unlike grape wine, the quality and safety of non-grape fruit wines hinge on precise compensation for raw material deficiencies, targeted regulation of fermentation parameters, and a deliberate equilibrium between stability and sensory quality. This review systematically summarizes critical challenges encountered across the practical fruit wine production chain, encompassing juice pre-treatment, fermentation technologies, and post-fermentation stability, while outlining future research directions. It aims to provide guidance for process innovation and product standardization in the fruit wine industry.