Advances in the Ester Accumulation and Regulation in Grape Berries and Wine

Esters are pivotal volatile compounds that shape the floral and fruity attributes of grape berries and wine. In the case of sustainable viticultural system, understanding the formation and regulation of esters is essential for optimizing aroma quality under variable environmental conditions and reducing reliance on intensive cultivation inputs. In this review, the following aspects are comprehensively analyzed: (1) the biosynthetic pathways of esters in grape berries and wine; (2) the main environmental factors affecting ester accumulation in grape berries include light, moisture, temperature, and soil fertility; (3) the impacts of yeast strain selection, inoculation protocols, and post-fermentation processes, such as barrel aging and bottle storage, on ester composition. By integrating biochemical insights with viticultural and enological strategies, this review aims to provide references for developing sustainable approaches to regulate the esters biosynthesis and enhance the aroma quality of grapes and wine.