<p>Fruit wine is an alcoholic beverage made from fruit through processes such as fermentation and ageing. It comes in a wide variety of types and styles. The flavour of fruit wine is a critical indicator of its quality. The aroma characteristics of fruit wine have been found to be significantly correlated with the composition and concentration of aromatic compounds present. Findings demonstrate that properly balanced aromatic substances contribute to better organoleptic qualities, enhanced product standards, and increased market appeal of fruit wines. Therefore, we should adopt appropriate methods to increase the content of aromatic compounds in fruit wine, thereby enhancing its popularity. This paper reviews several strategies for enhancing the aroma of fruit wine from various perspectives, including the selection of brewing materials, the regulation of microbial metabolism, the use of enzymes, the optimisation of the fermentation process, and the application of genetic engineering. It provides a reference for improving the flavour quality of fruit wine in the future.</p>