Raw Material Diversification, Fermentation Technologies, Yeast Strategies, and Metabolomics in Non-Grape Fruit Sparkling Wines (2015–2025)

This review examined the technological evolution and raw material diversification in non-grape fruit sparkling wines to address climate-induced challenges in the traditional wine industry. A total of 16 peer-reviewed articles published between 2015 and 2025 were selected through a comprehensive literature search based on predefined inclusion and exclusion criteria. The results indicated that apple-based cider research remained dominant, accounting for approximately 62.5% of the selected studies; however, a significant trend toward diversification utilizing regional specialty fruits, such as persimmon, guava, and melon-derived by-products, was observed. Technologically, the industry was observed to shift from basic feasibility assessments to “precision enology.” The application of non-conventional yeasts (e.g., Torulaspora delbrueckii) and native microbiomes substantially enhanced aromatic complexity and terroir expression. Furthermore, metabolomic and chemometric analyses demonstrated that fermentation methods (Traditional vs. Charmat) substantially modulated flavor profiles, particularly ester formation. These findings suggest that non-grape substrates provide a sustainable pathway for high-value sparkling wine production and show potential to emerge as an independent industrial category driven by advanced fermentation strategies.