葡萄酒风味研究动态文献计量学可视化分析OA

The flavor of wine plays a crucial role in assessing its quality and willingness to consume.CiteSpace was used to conduct a visual analysis of 744 relevant literatures on wine flavor from 1995 to 2023 in the core collections of China National Knowledge Infrastructure(CNKI)and Web of Science.The research results showed that the number of published literatures continues to increase,and the number of published English literatures was significantly higher than that of Chinese ones.China had the largest number of published articles.Tao Yongsheng's research team was the research team that had published the largest number of literatures in the field of wine flavor research,and the French National Institute for Agricultural,Food and Environmental Research(INRAE)was the institution that had published the largest number of literatures.At present,research mainly focuses on the use of intelligent sensory technology combined with mass spectrometry to identify characteristic aroma compounds,as well as to evaluate aroma and taste profiles,establish color and astringency quality,and study flavor precursors regulated by metabolism,such as terroir,grape varieties,cultivation techniques,fermentation processes,microbial selection and aging methods,etc.Despite the progress made,there is still a lack of cooperation among research institutions.This article aims to establish a theoretical framework to provide a theoretical basis for the research on wine flavor.