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Fermentation of fruit wine and its quality analysis: A review

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Abstract

Fruit is an essential part of your diet using essential part of vitamin and minerals that contribute to overall strength for your health. Fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry, or black current which are nutritive, more tasty, and mild stimulants. These fruits undergo a period of fermentation and aging. They usually have an alcohol content ranging between 5 and 13%. Wines made from fruits are often named after the fruits. No other drinks, except water and milk, have earned such universal acceptance and esteem throughout the ages as has wine. Wine is a food with a flavor like fresh fruit which could be stored and transported under the existing conditions. Being fruit-based fermented and undistilled product, wine contains most of the nutrients present in the original fruit juice. The nutritive value of wine is increased due to the release of amino acids and other nutrients from yeast during fermentation. Fruit wines contain 8-11% alcohol and 2-3% sugar with energy value ranging between 70 and 90 kcal per 100 ml. The present explained about the fermentation of wine and its quality analysis. In this present review, we discussed about fermentation, history of fermentation, Saccharomyces cerevisiae and alcoholic fermentation, fermentation of fruit juice into wine, classification of wine, factors influencing fermentation and wine quality, and Indian wine market.
Available at www.aujst.com 85
Fermentation of fruit wine and its quality analysis: A review
Pazhani Saranraj1*, Panneerselvam Sivasakthivelan2, Murugadoss Naveen3
1Department of Microbiology, Sacred Heart College (Autonomous), Tirupattur, Tamil Nadu, India, 2Department of
Agricultural Microbiology, Annamalai University, Annamalai Nagar, Tamil Nadu, India, 3Department of Biochemistry, Sacred
Heart College (Autonomous), Tirupattur, Tamil Nadu, India
ABSTRACT
Fruit is an essential part of your diet using essential part of vitamin and minerals that contribute to overall strength for your health. Fruit
wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry, or
black current which are nutritive, more tasty, and mild stimulants. These fruits undergo a period of fermentation and aging. They usually have
an alcohol content ranging between 5 and 13%. Wines made from fruits are often named after the fruits. No other drinks, except water and
milk, have earned such universal acceptance and esteem throughout the ages as has wine. Wine is a food with a avor like fresh fruit which
could be stored and transported under the existing conditions. Being fruit-based fermented and undistilled product, wine contains most of the
nutrients present in the original fruit juice. The nutritive value of wine is increased due to the release of amino acids and other nutrients from
yeast during fermentation. Fruit wines contain 8–11% alcohol and 2–3% sugar with energy value ranging between 70 and 90 kcal per 100 ml.
The present explained about the fermentation of wine and its quality analysis. In this present review, we discussed about fermentation, history
of fermentation, Saccharomyces cerevisiae and alcoholic fermentation, fermentation of fruit juice into wine, classication of wine, factors
inuencing fermentation and wine quality, and Indian wine market.
Keywords: Fermentation, fruits, wine, wine quality, yeast
Submitted: 26-11-2017, Accepted: 30-11-2017, Published: 29-12-2017
INTRODUCTION
Fermentation is a viable technique in the development of new
products with modied physicochemical and sensory qualities,
especially avor and nutritional components. Alcohol and
acetic and lactic acid fermentation are important for quality
in production. Of these, alcoholic fermentation is widely
employed for the preparation of beverages in which alcohol
is major constituent. Fermented beverages have been known
to humankind from time immemorial. An alcoholic beverage
is a drink that contains ethanol. These are divided into three
general classes for taxation and regulation of production,
namely, beers, wines, and spirits distilled beverages such as
whisky, rum, gin, and vodka. Beer is made by fermentation
of starch combining yeast and malted cereal starch, especially
barleycorn, rye, wheat, or blend of several grains and usually
avored with hops. It contains 4–8% alcohol and its energy
value ranges between 28 and 73 kcal per 100 ml. Distilled
alcoholic beverages are produced by distilling ethanol by
fermentation of grains, fruits, or vegetables. They are made
from sugarcane juice, molasses, fermented mash of cereals and
potatoes, and fermented malt of barley and rye. The alcohol
content in distilled alcoholic beverage ranges between 40%
and 60%.[1]
Fermentation is a relatively efcient, low energy preservation
process which increases the shelf life, and decreases the
need for refrigeration or other forms of food preservation
technology. It is, therefore, a highly appropriate technique for
use in developing countries and remote areas where access to
sophisticated equipment is limited. Fermented fruit wines are
popular throughout the world, and in some regions, it makes
a signicant contribution to the diet of millions of individuals.
The possibility and the use of pineapple for the production of
wine will create employment, income generation for farmers,
and address the post-harvest losses associated with the glut on
the local market in India.[2]
Australian Journal of Science and Technology
ISSN Number (2208-6404)
Volume 1; Issue 2; December 2017
Address for correspondence: Pazhani Saranraj, Department of Microbiology, Sacred Heart College (Autonomous), Tirupattur - 635 601,
Tamil Nadu, India. E-mail: microsaranraj@gmail.com
Review Article
Saranraj, et al.: Fermentation of Fruit wine
Available at www.aujst.com 86
Alcoholic fermentation leads to a series of by-products in
addition to ethanol. They include carbonyl compounds,
alcohols, esters, acids, and acetals, all of them inuencing
the quality of the nished product. The composition and
concentration levels of the by-products can vary widely.[3]
There is an abundance of exotic tropical fruits in India with
the potential to be used by the food industry. Different new
uses and new methods for processing tropical fruits need to
be developed to minimize production losses, generate more
profits, and promote the sustainable use of biomes. One
possible use of these fruits is in the production of wines from
various tropical fruits. There are many studies in the literature
that demonstrates the feasibility of using fruits to produce
alcoholic beverages. There are several Indian fruits with the
potential for use in the production of wines.
Wine can be made from a wide array of fruits, so long as there
is enough sugar content in the fruit to convert into alcohol
during the fermentation process. Fruits that can be made into
wine range from the familiar (blackberries and pineapples)
to the exotic (durians and mangosteens). One of the most
widely produced non-grape fruit wines is cider, or “apple
wine,” which is made from fermented apples. Apple wines
are prolic throughout England and the rest of the UK as
well as in Germany, France (Brittany and Normandy), Spain
(Asturias, Basque Country, and Galicia), Ireland, Argentina
(Patagonia and Mendoza), and Australia (Tasmania). Plum
wine is often paired with fruit-based desserts or drizzled over
fresh oranges in traditional sushi bars. Plum wines can also
be used in cocktails either with soda water in spritzers or as a
complement to shochu, which is a spirit made from distilled
rice, barley, or sweet potatoes. While apple and plum wines
are produced on a commercial scale, the craft of making wines
from other fruits and berries is more commonly practised
among home winemakers and artisans making small batch
libations from locally sourced fruit. When dealing with fruits
other than grapes, sugar may need to be added to spur the
fermentation process in the event that the fruit does not contain
enough natural sugar to ferment on its own in the presence of
yeast. Some fruits such as cherries, raspberries, strawberries,
and pineapples are also very high in acid, which can translate
into a very sour tasting wine. In these cases, sucrose and water
can be added to help counter the fruit’s tart acidity. Fruit and
berry wines are rarely available in traditional wine or liquor
stores but can be found at farmer’s markets and fairs throughout
the country.[4]
Wine is an alcoholic beverage made by fermenting grape juice.
Although the juice of other fruit, berries, and vegetables can be
fermented to create alcohol, fruit wines are generally qualied
by the name of the produce used, such as gooseberry wine and
blueberry wine. The word “wine” when used alone refers to an
alcoholic beverage made from grapes. Wines come in various
colors (red, white, and rose) and many types, which include
dry and sweet, still and sparkling, and wines fortied with
grape spirit (brandy). There are also many wine-based drinks,
such as wine coolers and offering peach, kiwi, and strawberry
wines. There are many different styles of wine, allowing wine
to satisfy a wide range of individual tastes and occasions and
permitting wine to accompany many styles of food. Most
table wines are dry in the technical sense that they contain no
residual sugar because all the sugar that was in the grapes (or
added to the must) has been fermented out. Even so, wines
can feel sweet in the mouth because of their fruit avors, and
many varietals such as chardonnay, shiraz, and zinfandel have
a sweet fruit dimension to them.[5]
FERMENTATION
Fermentation is biotechnology in which desirable
microorganisms are used in the production of value-added
products of commercial importance. Fermentation occurs
in nature in any sugar-containing mash from fruit, berries,
honey, or sap tapped from palms. If left exposed in a warm
atmosphere, airborne yeasts act on the sugar to convert it into
alcohol and carbon dioxide. The making of wines and beers
uses this biotechnology under controlled conditions. Alcoholic
beverages have been produced for centuries in various
societies. They are often central to the most valued personal and
social ceremonies of both modern and less literate societies. In
such traditional ceremonies as child naming, marriage feasts,
and funerals, alcoholic beverages are often present. In Africa,
maize, millet, bananas, honey, palm and bamboo saps, and
many fruits are used to ferment nutrient beers and wines. The
best known being kafr beer and palm wines.[6]
Industrial fermentation processes are conducted with selected
microorganisms under specied conditions with carefully
adjusted nutrient concentrations. The products of fermentation
are as follows: Alcohol, glycerol, and carbon dioxide are
obtained from yeast fermentation of various sugars; Butyl
alcohol, acetone, lactic acid, monosodium glutamate, and acetic
acid are products of bacteria action; and citric acid, gluconic
acid, antibiotics, Vitamin B12, and riboavin are some of the
products obtained from mold fermentation.
Fermentation is a relatively efcient, low-energy preservation
process which increases the shelf life and decreases the
need for refrigeration or other form of food preservation
technology. It is, therefore, a highly appropriate technique for
use in developing countries and remote areas where access to
sophisticated equipment is limited. Fermented fruit wines are
popular throughout the world, and in some regions, it makes
a signicant contribution to the diet of millions of individuals.
The possibility and the use of pineapple for the production of
wine will create employment, income generation for farmers,
and address the post-harvest losses associated with the glut on
the local market in India.[7]
Saranraj, et al.: Fermentation of Fruit wine
Available at www.aujst.com 87
According to Dickinson,[8] the process of fermenting is
basically feeding sugars and nutrients in solution to yeast,
which return the favor by producing carbon dioxide gas and
alcohol. This process goes on until either all the sugar is gone
or the yeast can no longer tolerate the alcoholic percentage of
the beverage. Different yeasts produce different results and
have different tolerance levels.
Fermentation is a process of deriving energy from the
oxidation of organic compounds, such as carbohydrates and
using an endogenous electron acceptor, which is usually an
organic compound, as opposed to respiration where electrons
are donated to an exogenous electron acceptor, such as
oxygen through an electron transport chain. The risk of stuck
fermentation and the development of several wine faults can
also occur during this stage which can last from 5 to 14 days
for primary fermentation and potentially another 5–10 days
for a secondary fermentation. Fermentation may be done in
stainless steel tanks, which is common with many white wines
like Riesling, in an open wooden vat, inside a wine barrel
and inside the wine bottle itself as in the production of many
sparkling wines.[9]
Fermentation is a cheap and energy efficient means of
preserving perishable raw materials such as pineapple juice.
Harvested fruits may undergo rapid deterioration if proper
processing and storage facilities are not provided, especially
in the humid tropics where the prevailing environmental
conditions accelerate the process of decomposition. Although,
there are several options for preserving fresh fruits, which may
include drying, freezing, canning, and pickling, and many of
these are inappropriate for the product and use on small scale
in developing countries. For instance, the canning of fruits
at the small-scale has serious food safety implications and
contamination, especially botulism.[9]
Freezing of fruits and vegetables is not economically viable at
the small scale. Fermentation requires very little sophisticated
equipment, either to carry out the fermentation or for
subsequent storage of the fermented product. It is a technique
that has been employed for generations to preserve fruits in
the form of drinks and other food for consumption at a later
date and to improve food security. Basically, most fruits can
be fermented if not all provided they are well prepared.[10]
HISTORY OF FERMENTATION
Fermentation is one of the oldest forms of food preservation
technologies in the world. Indigenous fermented foods such
as bread, cheese, and wine have been prepared and consumed
for thousands of years and are strongly linked to culture
and tradition, especially in rural households and village
communities. The development of fermentation technologies
is lost in the midst of history. Anthropologists have postulated
that it was the production of alcohol that motivated primitive
people to settle down and become agriculturists. Some even
think that the consumption of fermented food is pre-human.[11]
The rst fermented foods consumed probably were fermented
fruits. Hunter-gatherers would have consumed fresh fruits but in
times of scarcity would have eaten rotten and fermented fruits.
Repeated consumption would have led to the development of
the taste for fermented fruits. There is a reliable information
that fermented drinks were being produced over 7000 years
ago in Babylon, 5000 years ago in Egypt, 4000 years ago
in Mexico, and 3500 years ago in Sudan.[12] There is also
evidence of fermented meat products being produced for
King Nebuchadnezzar of Babylon. China is thought to be the
birthplace of fermented vegetables, and the use of Aspergillus
and Rhizopus molds to make food. The book called “Shu-
Ching” written in the Chou dynasty in China (1121–256 BC)
refers to the use of “chu” a fermented grain product.[13]
Knowledge about traditional fermentation technologies has
been handed down from parent to child, for centuries. These
fermented products have been adapted over generations; some
products and practices no doubt fell by the wayside. Those that
remain today have not only survived the test of time but also
more importantly are appropriate to the technical, social, and
economic conditions of the region. According to Robinson,[14]
natural occurrence of fermentation means that it was probably
rst observed long ago by humans. The earliest uses of the word
“Fermentation” in relation to winemaking were in reference
to the apparent “boiling” within the must that came from the
anaerobic reaction of the yeast to the sugars in the grape juice
and the release of carbon dioxide. The Latin “fervere” literally
means to boil. In the mid-19th century, Louis Pasteur noted the
connection between yeast and the process of the fermentation
in which the yeast acts as catalyst through a series of a reaction
that converts sugar into alcohol. The discovery of the Embden–
Meyerhof–Parnas pathway by Gustav Embden, Otto Fritz
Meyerhof, and Jakub Karol Parnas in the early 20th century
contributed more to the understanding of the complex chemical
processes involved the conversion of sugar to alcohol.
SACCHAROMYCES CEREVISIAE AND
ALCOHOLIC FERMENTATION
Yeasts are of great economic importance. Yeasts, especially,
different strains of S. Cerevisiae, have long been used
for the production of alcoholic beverages, solvents, and
other chemicals. Yeast is a unicellular fungi or plant-like
microorganism that exists in or on all living matter, i.e.,
water, soil, plants, and air. They are a microbial eukaryote,
associated with Ascomycetes, and are rich in protein and
Vitamin B.[15] As a living organism, yeast primarily requires
sugars, water, and warmth to stay alive. In addition, albumen
Saranraj, et al.: Fermentation of Fruit wine
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or nitrogenous material is also necessary for yeast to thrive.
There are hundreds of different species of yeast identied in
nature, but the genus and species most commonly used for
baking are S. cerevisiae. The scientic name S. cerevisiae
means “a mold which ferments the sugar in cereal to produce
alcohol and carbon dioxide.”
Yeasts are usually spherical, oval, or cylindrical in shape and
a single cell of S. cerevisiae is around 8 μm in diameter. Each
cell has a double-layered wall, which is permeable to certain
substances, and in this way, food material is taken into the cell
and metabolites. Cell division or cell reproduction generally
takes place by budding. In the budding process, a new cell
forms as a small outgrowth of the old cell, the bud gradually
enlarges and then separates. Although, most of the yeasts
reproduce only as single cells, under some conditions, some
yeasts can form laments.[3,16] Yeasts ourish in habitats where
sugars are present, such as fruits, owers, and bark of trees.
However, commercial yeasts of today are quite different from
wild strains due to genetic manipulation, allowing them to grow
in previously unsuitable conditions.[17,18]
Yeasts, the main microorganisms involved in alcoholic
fermentation, are found throughout the world. More than 8,000
strains of this vegetative microorganism have been classied.
About 9–10 pure strains with their subclassications are
used for the fermentation of grain mashes. These belong to
the type S. cerevisiae. Each strain has its own characteristics
and imparts its special properties to a distillate when used in
fermentation. A limited number of yeasts in the classication
S. cerevisiae are used in the fermentation of wines from which
brandy is distilled. The strains used in the fermentation of
grain mashes are also used in the fermentation of rum from
sugarcane extracts and beer production. Since yeasts function
best in slightly acid medium, the mash, juice, sap, or extract
prepared for fermentation must be checked for adequate
acidity. If acidity is insufcient, acid or acid-bearing materials
are added. For distilled liquors, fermentation was carried out
at 24°C–29°C for 48–96 h, when the mash or must is ready
for distillation. The alcohol content of the fermented must is
about 7–9%.
FERMENTATION OF FRUIT JUICE INTO
WINE
Wine fermentation is one of the most ancient of human’s
technologies and is now one of the most commercially
prosperous biotechnological processes.[19] The technique of
winemaking is known since the dawn of civilization and has
followed human and agricultural progress.[20] The earliest
biomolecular archaeological evidence for plant additives in
fermented beverages dates from the early Neolithic period in
China and the Middle East when the rst plants and animals
were domesticated and provided the basis for a complex society
and permanent settlements.[21] In ancient China, fermented
beverages were routinely produced from rice, millet, and
fruits.[22] However, in earlier years in Egypt, a range of natural
products, specifically herbs and tree resins, were served
with grape wine to prepare herbal medicinal wines.[21] Many
of the polyphenols and other bioactive compounds in the
source materials are bonded to insoluble plant compounds.
The winemaking process releases many of these bioactive
components into aqueous ethanolic solution, thus making
them more biologically available for absorption during
consumption.[23]
Fruit juices are fermented to produce wine, an alcoholic
beverage. Grapes are usually preferred because of the natural
chemical balance of the grape juice which aids their fermentation
process without the addition of sugars, acids, enzymes, or other
nutrients. However, fruits such as banana, cucumber, pineapple,
and other fruits are used in wine production.[24-26] Home-made
wine production has been practised with various fruits such as
apple, pear and strawberry, cherries, plum, banana, pineapple,
oranges, cucumber, watermelon, and guava. Using species of
S. cerevisiae which converts the sugar in the fruit juices into
alcohol and organic acids, that later react to form aldehydes,
esters, and other chemical compounds which also help to
preserve the wine.[27-29] Yeasts from other sources such as palm
wine have also been used[30] in the production of fruit wine.
Winemaking involves mainly three categories of operations,
namely, pre-fermentation, fermentation, and post-fermentation
operations.[31-33] In the case of wines made from grapes,
pre-fermentation involves crushing the fruit and releasing
juice. In case of white wine, juice is separated from the skin,
whereas in red wine, the skins are not separated from the juice.
Clarication of juice for white wine is usually achieved by
sedimentation or centrifugation. Then, yeast is added to the
claried juice to initiate fermentation. In red winemaking,
the pulp, skins, and seeds of grapes are kept together after
crushing and during all or part of the fermentation. This is
done to extract color and avor. Yeast is added to mashed pulp
(must) in red winemaking.
Wine is a distinctive product that inuences major life events,
from birth to death, victories, auspicious occasions, harvest,
and other events, due to its analgesic, disinfectant, and
profound mind-altering effects.[21] Fruits produced by many
indigenous trees are edible and can ripen within a very short
span of time, generating surplus production. Many of these
are consumed fresh, but large quantities are wasted during
peak harvest periods, due to high temperature, humidity
uctuations, improper handling, inadequate storage facilities,
inconvenient transport, and microbial infections. The food
industries are using variety of preservation and processing
methods to extend the shelf life of fruits and vegetables such
Saranraj, et al.: Fermentation of Fruit wine
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that they can be consumed year round and transported safely
to consumers all over the world, not only those living near the
growing region.[34] Therefore, utilization of ripe fruits or their
juices for wines production is considered to be an attractive
means of utilizing surplus sand over ripen fruits. Moreover,
fermentation helps to preserve and enhance the nutritional
value of foods and beverages. The research underway currently
is to assess the potential of fruit species which have been
explored by the food industries to meet the growing needs
of the ever-increasing consumer market for several fruits by-
products including wines.
A wide variety of analytical techniques have been standardized
for characterizing various foodstuffs mainly wine, honey, tea,
olive oil, and juices. Simultaneously, consumer preferences for
wine selection depend on several properties such as pleasant
color, taste, aroma, ecological production, guaranteed origin,
quality, and sensory perceptions offered by the complex
combinations of hundreds of components present in wine.[35]
No food or beverage is worth producing, distributing, or
marketing without having an approximate idea that its
sensory quality is accepted by consumers.[36] Apart from
grapes, there are many other fruits available that can be
used as substrates for winemaking. Among various fruits,
grapes are the most technically and commercially used as
substrates for winemaking. The impact of the model plant
grape is relevant, and hence, genetic and molecular studies
on this plant species have been proved to be very successful
in winemaking.[37] According to the routine denition, wine is
a fermented beverage produced from grapes only. Otherwise,
wine is given the prex of the fruit from which it originates.
Today, a big variety of fruits which differ in shape, color, taste,
and nutritive value are available in the market and many are
utilized widely for the production of fermented beverages.
Wine consists of a diverse commodity class composed of the
yeast fermentation products of must (or fruit juice). Wine is a
fruit product, but fermentation produces a variety of chemical
changes in the must and so wine is far from being juice with
ethanol added. Both clinical and experimental evidence suggest
that moderate consumption of red wine offers greater protection
to health by reducing cardiovascular morbidity and mortality
and this is attributed to antioxidant polyphenolics other than
alcohol which is found particularly in red grape wine.[38,39]
The phenolic acids can scavenge free radicals and quench
reactive oxygen species and therefore provide effective means
of preventing and treating free radical-mediated diseases.[40]
Furthermore, wine polyphenols can lead to the modulation of
both oral and gut microbiota.[41]
According to Robinson,[42] the process of fermentation in
wine is the catalyst function that turns fruit juice into an
alcoholic beverage. To Walker,[43] this organic process is the
“slow decomposition process of organic substances induced
by microorganisms or by complex nitrogenous substances
(enzymes) of plant or animal origin. During fermentation, yeast
interacts with sugars in the juice to create ethanol, commonly
known as ethyl alcohol and carbon dioxide as a by-product. In
winemaking, the temperature and speed of fermentation are an
important consideration as well as the levels of oxygen present
in the must at the start of the fermentation.[44] Fermentation
does not necessarily have to be carried out in an anaerobic
environment. For example, even in the presence of abundant
oxygen, yeast cells greatly prefer fermentation to oxidative
phosphorylation, as long as sugars are readily available for
consumption.[45]
Sugars are the most common substrate of fermentation, and
typical examples of fermentation products are ethanol, lactic
acid, and hydrogen.[46] However, more exotic compounds
can be produced by fermentation, such as butyric acid and
acetone.[1] Yeast carries out fermentation in the production
of ethanol in beers, wines, and other alcoholic drinks,
along with the production of large quantities of carbon
dioxide.[47] Fermentation products contain chemical energy
but are considered waste products, since they cannot be
metabolized further without the use of oxygen or other more
highly oxidized electron acceptors. The consequence is that
the production of adenosine triphosphate by fermentation is
less efcient than oxidative phosphorylation, whereby pyruvate
was fully oxidized to carbon dioxide. Juice temperature must
be warm for fermentation. However, yeast cells will die if
temperature is too hot.[42]
Ethanol fermentation performed by yeast and some types of
bacteria break the pyruvate down into ethanol and carbon
dioxide. It is an important thing in bread making, brewing,
and winemaking. Usually, only one of the products is desired;
in bread-making, the alcohol is baked out, and in alcohol
production, the carbon dioxide is released into the atmosphere
or used for carbonating the beverage. When the ferment has
a high concentration of pectin, minute quantities of methanol
can be produced.[48]
Hydrogen gas can be produced in many types of fermentation
(mixed acid fermentation, butyric acid fermentation,
caproate fermentation, butanol fermentation, and glyoxylate
fermentation), as a way to regenerate NAD+ from NADH.
Electrons are transferred to ferredoxin, which in turn is
oxidized by hydrogenase, producing H2. Hydrogen gas is a
substrate for methanogens and sulfate reducers, which keep
the concentration of hydrogen sufciently low to allow the
production of such an energy-rich compound.[16] However,
in the case of some fruit juice, a risk factor involved with
fermentation is the development of chemical residue and
spoilage, which can be corrected with the addition of sulfur
dioxide (SO2), although excess SO2 can lead to a wine
fault.[49]
Saranraj, et al.: Fermentation of Fruit wine
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There are many fermented drinks made from fruit in Africa,
Asia, and Latin America. These include drinks made from
bananas, grapes, and other fruits. Grape wine is perhaps the
most economically important fruit juice alcohol.[50] It is of
major economic importance in Chile, Argentina, South Africa,
Georgia, Morocco, and Algeria. Due to the commercialization
of the product for industry, the process has received most
research attention and is documented in detail. Banana beer is
probably the most widespread alcoholic fruit drink in Africa
and is of cultural importance in certain areas. Alcoholic fruit
drinks are made from many other fruits including dates in North
Africa, pineapples in Latin America, and jack fruits in Asia.[51]
White grape wine is an alcoholic fruit drink between 10%
and 14% alcoholic strength. This prepared from the fruit
of the grape plant and is pale yellow in color.[52] There are
many varieties used including Airen, Chardonnay, Palomino,
Sauvignon Blanc, and Ugni Blanc. The main difference
between red and white wines is the early removal of grape
skins in white wine production. The distinctive avor of grape
wine originates from the grapes as raw material and subsequent
processing operations. The grapes contribute trace elements
of many volatile substances which give the nal product the
distinctive fruity character.
In the case of cashew, the apples are cut into slices to ensure a
rapid rate of juice extraction when crushed in a juice press. The
fruit juice is sterilized in stainless steel pans at a temperature of
85°C to eliminate wild yeast.[53] The juice is ltered and treated
with either sodium or potassium metabisulte to destroy or
inhibit the growth of any undesirable types of microorganisms
acetic acid bacteria, wild yeasts, and molds. Wine yeast (S.
cerevisiae var ellipsoideus) was added. Once the yeast was
added, the contents are stirred well and allowed to ferment
for about 2 weeks.[54]
After fermentation was completed, the wine is separated from
the sediment by racking. It can also be claried further using
ning agents such as gelatin, pectin, or casein which are mixed
with the wine. Filtration can be carried out with lter aids such
as fuller’s earth after racking. The wine was then pasteurized
at 50°C–60°C. The temperature should be controlled, so as
not to heat it to about 70°C, since its alcohol content would
vaporize at a temperature of 75°C–78°C.[55] It is then stored in
wooden vats and subjected to aging. At least 6 months should
be allowed for aging. If necessary, wine is again claried
before bottling. During aging and subsequent maturing in
bottles, many reactions, including oxidation, occur with the
formation of traces of esters and aldehydes, which together
with the tannin and acids already present to enhance the taste,
aroma, and preservative properties of the wine.[56]
Date wines are popular in Sudan and North Africa.[57] They are
made using a variety of methodologies. “Dakhai” is produced
by placing dates in a clean earthenware pot. For every 1 volume
of dates, between 2 and 4 volumes of boiling water are added.
This is allowed to cool and is then sealed for 3 days. More
warm water is then added and the container sealed again for
7–10 days. Many variations of date wine exist: “El madfuna”
is produced by burying the earthenware pots underground.
“Benti merse” is produced from a mixture of sorghum and
dates. “Nebit” is produced from date syrup.[57]
Sparkling grape wines are made in the Republic of South
Africa.[58] Sparkling wines can be made in one of three ways.
The cheapest method is to carbonate wines under pressure.
Unfortunately, the sparkle of these wines quickly disappears,
and the product was considered inferior to the sparkling wines
produced by the traditional method of secondary fermentation.
This involves adding a special strain of wine yeast (S.
cerevisiae var ellipsoideus) - a champagne yeast to wine that
has been articially sweetened. Carbon dioxide produced by
fermentation of the added sugar gives the wine its sparkle. In the
original champagne method, which is still widely used today,
this secondary fermentation is carried out in strong bottles,
capable of withstanding pressure, but early in the 19th century,
a method of fermenting the wine in closed tanks was devised,
this being considerably cheaper than using bottles.[58]
Jackfruit wine is an alcoholic beverage made by ethnic groups
in the eastern hilly areas of India.[59] As its name suggests, it is
produced from the pulp of jackfruit (Artocarpus heterophyllus
L.). Ripe fruit is peeled and the skin discarded. The seeds are
removed and the pulp soaked in water. Using bamboo baskets,
the pulp is ground to extract the juice, which is collected in
earthenware pots. A little water is added to the pots along with
fermented wine inoculums from a previous fermentation. The
pots are covered with banana leaves and allowed to ferment
at 18°C–30°C for about 1 week. The liquid is then decanted
and drunk.[59]
FACTORS INFLUENCING
FERMENTATION AND WINE QUALITY
Effect of Temperature on Fermentation
To avoid contamination and unpleasant odors in wine,
everything that comes in contact with the wine must be very
clean. This is, especially, critical when cleaning the fermenting
vessel. Just as, there are weeds in the garden, so there are weeds
in wines. There are microorganisms that feed on alcohol and
cause a poor avor.[60] Vinegar bacilli will change the sugar to
vinegar. Molds give a stale avor. To prevent these unwelcome
intruders, cleanliness is the only answer. An effective agent is
sal soda (sodium carbonate).
Baking soda is fairly effective if given time to work. Either
of these agents will remove odors and flavors from the
Saranraj, et al.: Fermentation of Fruit wine
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containers.[56] All these chemicals may reduce the wine quality
if the right quantities are not added. To avoid this situation,
fruit juice for fermentation can be sterilized in stainless steel
pans at a temperature of 85°C to eliminate wild yeast after
extraction. The juice is ltered and treated with either sodium
or potassium metabisulte to destroy or inhibit the growth of
any undesirable types of microorganisms acetic acid bacteria;
wild yeasts and molds.[42] Furthermore, increasing temperatures
above 60°C may kill wild yeast and other microorganisms.[61]
During fermentation, there are several factors that winemakers
take into consideration. The most notable is that of the
internal temperature of the must.[44] The biochemical process
of fermentation itself creates a lot of residual heat which can
take the must out of the ideal temperature range for the wine.[54]
Thus, fermentation is an exothermic process. However, in
winemaking, the temperature must not exceed 29.4°C for
red wines or 15.3°C for white wines. Otherwise, the growth
of yeast cells will stop. Therefore, a lower temperature is
desirable because it increases the production of esters, other
aromatic compounds, and alcohol itself. This makes the wine
easier to clear and less susceptible to bacterial infection.[60] In
general, temperature control during alcoholic fermentation is
necessary to facilitate yeast growth, extract avors and colors
from the skins, permit accumulation of desirable by-products,
and prevent undue rise in temperature that might kill the yeast
cells. The low temperature and slow fermentation favor the
retention of volatile compounds.[27]
Typically, white wine is fermented between 64°F and 68°F
(18°C–20°C) though a winemaker may choose to use a
higher temperature to bring out some of the complexity of the
wine.[62] Red wine is typically fermented at higher temperatures
up to 85°F (29°C). In most cases, fermentation at higher
temperatures may have adverse effect on the wine in stunning
the yeast to inactivity and even “boiling off” some of the avors
of the wines. Some winemakers may ferment their red wines
at cooler temperatures more typical of white wines to bring
out more fruit avors.[63]
Yeasts are active in a very broad temperature rangeing from 0°C
to 50°C, with an optimum temperature range of 20°C–30°C.[50]
The temperature of fermentation is usually from 25°C to 30°C,
this makes yeast an important microorganism for fermentation.
White wines are fermented at 10°C–18°C for about 7–14 days.
The low temperature and slow fermentation favor the retention
of volatile compounds. Red wines are fermented at 20°C–30°C
for about 7–14 days. This higher temperature is necessary to
extract the pigment from the grape skins.[64] With reference
to other organisms, different bacteria can tolerate different
temperature which provides enormous scope for a range of
fermentation. While most bacteria have a temperature optimum
of between 20°C and 30°C, there are some thermophiles which
prefer higher temperatures (50°C–55°C) and those with colder
temperature optima (15–20°C). Most lactic acid bacteria
work best at temperatures of 18°C–22°C. The Leuconostoc
sp. which initiate fermentation has an optimum temperature
of 18°°C–22°C. The temperatures above 22°C favor the
Lactobacillus sp.[8] As soon as the desired degree of sugar
disappearance and alcohol production has been attained, the
microbiological phase of winemaking is over.[65] The wine was
then pasteurized at 50°C–60°C. The temperature should be
controlled so as not to heat it to about 70°C, since its alcohol
content would vaporize at a temperature of 75°C–78°C.[66]
Effect of pH on Fermentation
According to Fleet,[27] pH directly affects wine stability. This
may be as a result of the fact that at a pH close to neutral
(7.0), most microorganisms such as bacterial and molds
including some yeasts become more active for fermentation
and subsequent spoilage of wine, while pH below 3.5
eliminates most of the microbes and favors only a few of the
microorganisms for fermentation. Specically, the optimum
pH for most microorganisms is near the neutral point (pH 7.0).
Molds and yeasts are usually low pH tolerant and are therefore
associated with the spoilage of foods with low pH. Yeasts can
grow in a pH range of 4–4.5 and molds can grow from pH 2–8.5
but favor low pH.[50] A solution pH is the measure of hydrogen
ions (H+), concentration of an acid solution such as pineapple
and grape juice or wine, or conversely, the concentration of
hydroxyl ions (OH-) in alkaline solution such as lye. As the
numerical value of the hydrogen ions (H+) concentration is
often extremely small fraction (1 × 10−7), the pH unit was used
to express this concentration. A pH unit has been expressed as
the negative logarithm of the hydrogen ion (H+) concentration,
and it was determined by a pH meter.[67]
From the pH scale, the lower the pH value, the higher the
concentration of H+ ions, the higher the degree of acidity, thus
there is an inverse relationship between decreasing pH value
and increasing H+ ions concentration. For example, a wine at
a pH of 3.0 is 10 times more acidic than a wine at a pH of 4.0,
thus there is a ten-fold change in acidity.[68]
The traditional process of fermentation involves extracting
fruits juice and adjusting the pH to 4.0 using sodium
bicarbonate and adding yeast nutrient (ammonium phosphate)
at 0.14 g/l.[59] For example, during fermentation of fruit juice,
reductions of soluble solids are possible from pH between 7.4
and 3.5 to 4.0 in worm fermentation.[22] A pH level of 4.0 may
be conducive for the development of unwanted microbes like
Leuconostoc oenos, and this can be prevented by controlling
the pH by reducing the wine pH to below 3.2.[48] According
to Rotter,[69] most ning and clearing agents such as Earths:
Bentonite and Kaolin; Proteins: Gelatine, Isinglass, Casein,
Pasteurized milk, Albumen, and Yeast; Polysaccharides:
Alginate, Gum arabic and Carbons; Synthetic polymers: PVPP,
Silica gel and Tannins; and Others: Metal chelators, Blue ning
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and Enzymes are more effective in clearing the wine when the
pH was below 3.5.
The pH plays an important role in aging, clarifying,
or fining. As the strength of the relative charge of
suspended particles decreases in the wine, the pH of the
wine increases. At high pH, organic protein fining agents
may possess a positive charge insufficient to bind to the
negatively charged particulates, thus potentially increasing
the turbidity of the wine. This phenomenon is called “over
fining.”[70]
Effect of Sugar Content on Fermentation
Sugar is the main substrate for fermentation of fruits juice into
alcohol.[44] Although other food nutrients such as protein and
fats can be broken down by some microorganism in some cases
where sugar is limited, as long as sugar is present, yeast cells
will continue the process of fermentation until other factors that
affect the growth of yeast become unfavorable.[7] According
to Hui et al.,[71] sugars are the most common substrate of
fermentation to produce ethanol, lactic acid, and carbon
dioxide.
Although sugar is an important substrate of fermentation, higher
sugar concentration inhibits the growth of microorganisms.[72]
For example, during fermentation of the juices of the plant
(Agave americana), the soluble solids should be at the optimum
and should be reduced from between 25% and 30% to 6%; the
sucrose content falls from 15% to 1%.[59] However, yeasts are
fairly tolerant of high concentrations of sugar and grow well
in solutions containing 40% sugar. At concentrations higher
than this, only a certain group of yeasts - the Osmophilic type
- can survive. There are only a few yeasts that can tolerate
sugar concentrations of 65–70% and these grow very slowly in
these conditions.[73] A winemaker who wishes to make a wine
with high levels of residual sugar (like a dessert wine) may
stop fermentation early either by dropping the temperature of
the must to stun the yeast or by adding a high level of alcohol
(like brandy) to the must to kill off the yeast and create a
fortied wine.[74]
Effect of Microorganisms on Fermentation
For many traditional fermented products, the microorganisms
responsible for the fermentation are unknown to scientists.
However, there have been several researches to identify the
microorganisms involved in fruits fermentation. For example,
the microorganism responsible for banana beer production
is S. cerevisiae, which is the same organism involved in the
production of grape and other fruit wine. These organisms vary
according to the region of production.[75]
Yeast is a unicellular fungus which reproduces asexually by
budding or division, especially the genus Saccharomyces
which is important in food fermentations has the ability to
reproduce much faster.[43] Yeasts and yeast-like fungi are
widely distributed in nature. They are present in orchards
and vineyards, in the air, the soil, and the intestinal tract of
animals. Like bacteria and molds, they can have benecial
and non-benecial effects in foods. Most yeast strains are
larger than most bacteria. The most well-known examples of
yeast fermentation are in the production of alcoholic drinks
and the leavening of bread. For their participation in these
two processes, yeasts are of major importance in the food
industry. Some yeast strains are chromogenic and produce a
variety of pigments, including green, yellow, and black. Others
are capable of synthesizing essential B group vitamins.[76]
Although there is a large diversity of yeasts and yeast-like
fungi (about 500 species), only a few are commonly associated
with the production of fermented foods. They are all either
ascomycetous yeasts or members of the genus Candida.
Varieties of the S. cerevisiae genus are the most common
yeasts in fermented foods and beverages based on fruit and
vegetables. All strains of this genus ferment glucose and many
ferment other plant-derived carbohydrates such as sucrose,
maltose, and rafnose.
In the tropics, Saccharomyces pombe is the dominant yeast in
the production of traditional fermented beverages, especially
those derived from maize and millet.[77] Brewer’s yeast,
S. cerevisiae var ellipsoideus and Saccharomyces uvarum
are very common in the brewery and the wine industry.
These yeasts are the microorganisms that are responsible for
fermentation in beer and wine.[44] Yeast metabolizes the sugars
extracted from grains and fruits, which produces alcohol and
carbon dioxide, and thereby turns wort into beer and fruits
into wine, respectively. In addition to fermenting the beer
and wine, yeasts inuence the character and avor.[78] The
dominant types of yeast used in fermenting alcoholic beverages
are the Saccharomyces sp. For example, to make beer, the ale
yeast (S. cerevisiae) and lager yeast (Saccharomyces uvarum)
are used, while in wine, S. cerevisiae var ellipsoideus and
S. cerevisiae may be used.[44] Other microorganisms used
in fermentation wine and beer may include: Brettanomyces
species for lambics,[6] and Torulaspora delbrueckii for Bavarian
Weissbier.[71] Before the role of yeast in fermentation was
understood, fermentation involved wild or airborne yeasts.
A few styles such as lambics rely on this method today, but
most modern fermentation adds pure yeast.[18]
The most common genera of wild yeasts found in winemaking
include Candida sp., Hanseniaspora sp., Metschnikowiaceae
sp., Pichia sp., and Zygosaccharomyces sp. Wild yeasts can
produce high quality, unique avored wines; however, they
are often unpredictable and may introduce less desirable
traits to the wine and can even contribute to spoilage.[44]
Traditional winemakers, particularly in Europe, advocate
the use of ambient yeast as a characteristic of the region’s
terroir; nevertheless, many winemakers prefer to control
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fermentation with predictable cultured yeast. The cultured
yeasts most commonly used in winemaking belong to the S.
cerevisiae (also known as “sugar yeast”) species. Within this,
species are several hundred different strains of yeast that can
be used during fermentation to affect the heat or vigor of the
process and enhance or suppress certain avor characteristics
of the wine. The uses of different strains of yeasts are a major
contributor to the diversity of wine, even among the same grape
variety.[18] According to Saranraj and Stella[10] mixture of yeast
thus dual culture (Torulaspora delbrueckii and S. cerevisiae)
can be used to produce a complex fruit wine from pineapple.
Yeast, in general, has a natural protein removal effect during
ning or clearing. It is also sometimes used in the dried (and
dead) form to remove copper sulfate, ethyl acetate, browning,
oxidation, and excess oak that may be associated with cloudy
wine.[69] Doses commonly recommended are 240–1000 mg/L.
It is important to rack the wine soon after yeast ning to avoid
reductive aromas.[69] According to Madigan and Martinko,[79]
homolactic fermentation can occur in some kinds of bacteria
(such as Lactobacilli) and some fungi. It is this type of bacteria
that converts lactose into lactic acid in yoghurt, giving it
its sour taste. These lactic acid bacteria can be classed as
homofermentative, where the end product is mostly lactate or
heterofermentative, where some lactate is further metabolized
and results in carbon dioxide, acetate, or other metabolic
products.[21,80]
Bacteria may not always be bad in fermentation; this is because
to clarify the wine, the fermented juice maybe transferred into
a settling vat, or if made on a smaller scale, into a demijohn.[81]
In these, suspended yeast cells, cream of tartar and particles
of skin and pulp settle to the bottom of the container. As the
yeast cells break down within the precipitate, they stimulate
the growth of Lactobacillus sp. that converts the wine’s malic
acid into lactic acid. This process is, especially, important in
wines made from highly acidic grapes because lactic acid was
a weaker acid than malic acid (bacteria decarboxylate malic
acid, thus removing the acidic carboxyl group), and therefore,
it mellows the wine’s taste.[82]
Effect of Acid on Fermentation
Acid is said to directly affect wine quality, but wine owes
its acid composition to citric acid, tartaric acid, and some
traces of other acids like lactic acid which replaces malic acid
during malolactic fermentation. These acids in fruits juice
or wine can be determined by titration.[31,83] Fruit acids are
weak acids compared to strong mineral acids such as sulfuric
and hydrochloric. In solution, strong acids tend to yield their
hydrogen ion (H+) component nearly completely; weak acids
dissociate only about 1% of their hydrogen ion. Thus, such
acid solutions like fruit wine have more hydrogen ions (H+)
than hydroxyl ions (OH-). As hydrogen ion concentration
increases, the solution becomes more unfavorable for most
microorganisms associated with spoilage of wine and acidic
foods. However, some molds and yeasts which are needed
in the fermentation of fruit juice into wine are usually
acid tolerant, and therefore, they are very important in the
production of dry wine (wine with a very low or no sugar).[50]
Wines produced from grapes grown in colder climates tend
to have a higher concentration of malic acid and a lower pH
(3.0–3.5) and the taste benets from this slight decrease in
acidity. Wines produced from grapes in warmer climates tend
to be less acidic (pH > 3.5) and a further reduction in acidity
may have adverse effects on the quality of the wine. Decreasing
the acidity also increases the pH to values which can allow
spoilage organisms like Leuconostoc oenos to multiply to
embark on malolactic fermentation.[84] During fermentation of
palm sap, within 24 h, pH can be reduced from 7.4 to 6.8 to
5.5 and the alcohol content ranges from 1.5% to 2.1%. Within
72 h, the alcohol level increases from 4.5% to 5.2% and the
pH = 4.0. Organic acids present are lactic acid, acetic acid,
and tartaric acid.[85]
During fermentation, the pH of the wine reaches a value of
3.5–3.8, suggesting that an acidic fermentation takes place
at the same time as the alcoholic fermentation. Final alcohol
content was about 7–8% within a fortnight.[51] Fruit juices often
have all that yeast needs all by themselves. Notably, grape juice
is a favorite, as it has the acids, tannins, and sugars needed.
Apple juice stands on its own quite well too. Other juices may
need acids (not only for the yeast but also for avor), and
many commonly need tannins to be added. Yeasts are very
hardy microorganisms that will get by with most fruits sugar
and juices in fermentation. They can even work on plain white
sugar so far as the right acid and nutrient blend are available,
although this is difcult to do by most microorganisms. Acids
present in wine enhance the taste, aroma, and preservative
properties of the wine.
INDIAN WINE MARKET
Wine Production
In India, the three major wine producing regions are
Maharashtra, Karnataka, and Himachal Pradesh. Of these,
Maharashtra is the largest producer and consumer of wine.
After a decade of steady growth from 2000 to 2010, India’s
wine production dropped from 13.0 million liters (ML) in
2010 to 11.0 ML in 2011 and improved slightly in 2012 to
11.5 ML (1.3 million cases).[86,87] FAS Mumbai forecasted
the availability of Indian wine production at a record 17.3
ML in 2014 and excluding fortied wine; the production
was recorded as 14.2 ML. The wine production estimates of
Maharashtra and Karnataka is 14.2 ML (1.58 million cases)
in 2014, as cooler temperatures during February and March
improved grape yields and quality. The expanded production
of key wineries has steadily raised the production of Karnataka
Saranraj, et al.: Fermentation of Fruit wine
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and was estimated at 5 ML (555,000 cases), a jump of 1.3 ML
(145,000 cases) from the previously.[88]
The decrease in wine production was mainly due to growers
switching to table grapes and other crops, change in consumers
drinking habit, drop in tourism, high land cost and state level
land ceiling, wine policies, and rupee devaluation. Even with
all these obstacles, the governments of Maharashtra and
Karnataka have supported domestic wine industries by relaxing
excise duties on local wines, easing distribution restrictions
and providing fiscal incentives to establish wineries and
vineyards, and imposing excise taxes on imported and wines
from other states. Especially, Maharashtra has eased the license
requirements and regulations for establishing wineries and
wine retail outlets and established two wine industrial parks
to facilitate investment in the industry.[89]
Wine Consumption
India ranks 77th in terms of world wine consumption. The
per capita consumption in India is only 0.07 L/person/year.
The country accounts for 0.8% of the total wine consumed
in Asia. In India, 80% of wine consumption is conned to
major cities such as Mumbai (39%), Delhi (23%), Bengaluru
(9%), and Goa (9%).[90] Major factors adding to the higher
wine consumption are growing population, higher disposable
incomes, relaxation on government regulation, and policies.
Red wine is the most popular type of wine consumed in India,
followed by white and rose wines. The consumption pattern of
wine varieties is as follows: Red wine accounting for 45% of
consumption, followed by white wine at 40%, sparkling wine
at 10–15%, and rosé at 1–5%. There was an increase of 16.3%
wine consumption between 2012 and 2013. More than 61% of
wine consumption is of red category and is expected to grow
by 71.6% between 2013 and 2017. In 2013, it was reported that
0.93 million cases of Indian wines were consumed as against
to 0.28 million cases of imported wines.[91] Wine consumption
appeared to be nil from 2000 to 2002 and improved slightly in
a progressive manner from 2003, dropped in 2009, and slightly
improved in 2010, and then, the consumption levels reached
gradually to 15 ML in 2014.[92]
According to the reports of All India Wine Associations,
Indian wine consumption is expected to rise at a CAGR of
around 18% during 2014–2015. The forecast of Vinexpo
survey reveals that consumption of wine in India is expected
to reach 2.1 million cases by 2017, an increase of 73% from
2013. Indians will consume 1.15 million cases of red wine,
0.63 million cases of white wine, and 0.10 million cases of
rose wine by 2017. According to the IWSR, wine consumption
in India is expected to grow gradually and could reach 2.4
million cases by 2020.[93] Wine tourism will play a pivotal role
in changing the market trends of Indian wine industry in the
near future. In India, wine tourism has emerged as the latest
trend as is gaining signicant momentum in creating economic
opportunities in rural communities and the government should
provide favorable government policies to make wine tourism
a populous one.
Wine Exports
Cabernet Sauvignon, Sauvignon Blanc, and Chenin Blanc are
the export quality wines to raise the stature of Indian wine in
the global market. China, Singapore, Japan, Nepal, and Bhutan
are the potential markets for Indian wines and are gaining
greater acceptance in US and France also. At present, Indian
wines are largely being imported by Malaysia, UAE, Bhutan,
Germany, UK, Sri Lanka, Maldives, and New Zealand. There
was a modest rebound of 2.6 ML in Indian wine exports during
2010 and had reached 739,000 L (2100 cases) in 2012. The
country’s wine export was accounted for about Rs. 80–100
crores and is expected to increase by Rs. 500 crores in the next
5 years.[94] India has the potential to become one of the major
exporters of wine not only in Asia but also the world because
of innovativeness in wine quality and marketing. According
to the data of Ministry of Commerce, wine exports in 2013
were approximately 1.8 ML valued at nearly US $7 million.
In the rst 7 months of 2014, exports have increased by 20%,
especially for sweeter wines to Bhutan and Vietnam, and export
sales have grown by almost 40% by value compared to 2013
and have reached nearly US $ 4.4 million.[88]
Wine Imports
Current Indian reported trade data suggest that the top three
wine suppliers to India are France, Australia, and Italy and
wine imports from “New World” wine countries are growing,
especially for Australian, American, South African, and New
Zealand products, while imports from France and Italy have
fallen.[54] After the setbacks of 2001 and 2008 due to the ban
on imported wines and Mumbai terror attacks, there was a
huge drop in Indian wine imports. Sales of imported wine
are through hospitality (63%) and retail (30%) sectors, the
two major marketing segments.[95] There was an increase in
wine imports since 2009 and reaching a high of 44,000 hL
in 2011 and are on pace to match that level in 2012.[61] The
Indian Ministry of Commerce reports the wine imports in 2013
equaled nearly 4 ML and totaled almost US $25 million. In the
1st 7 months of 2014, imports were just over 1.7 ML and have
totaled just over US $10 million. In comparison with the rst
7 months of 2013, import volumes and values were down by
over 27% and 28%, respectively. Lower domestic production
and persistent promotion efforts appear to be yielding results
for imported wines.[5]
CONCLUSION
Fruits both in fresh as well as in processed form not only
improve the quality of our diet but also provide essential
ingredients such as vitamins, minerals, and carbohydrates.
Saranraj, et al.: Fermentation of Fruit wine
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Fruit wines are undistilled alcoholic beverages usually made
from grapes or other fruits such as peaches, plums, or apricots,
banana, elderberry, or black current which are nutritive,
more tasty, and mild stimulants. Being fruit-based fermented
and undistilled product, wine contains most of the nutrients
present in the original fruit juice. The nutritive value of wine is
increased due to the release of amino acids and other nutrients
from yeast during fermentation.
Today, wines can be made from any fruit other than grape, and the
present review is a compilation of studies on wine preparation
from assorted fruits. Research reports surveyed, in this review,
demonstrated that wine could be prepared from nutritionally
diverse, highly perishable, underutilized tropical, subtropical,
or temperate fruits, thereby helping efforts to increase shelf
life by reducing post-harvest and production losses, improve
nutritional value of fruits, increase consumption and export,
increase cultivation and commercialization of fruits as well as
to generate prots to growers and the existing wine industry.
Although during the last few years, remarkable progress has
been made in wine biotechnology, particularly in wine yeast
improvement, development of genetically modied yeast, and
lowering alcohol concentration in wine, most studies have been
carried out on grape wine rather than on non-grape fruit wines.
However, progress made to date and anticipated advances
toward improving aroma volatiles using improved yeast strains,
detailed chemometric analysis, reduction in alcohol content, in
vitro and in vivo evaluation of bioactive compounds offering
health benets, and sensory evaluation should lead to wider
commercialization of non-grape fruit wines, thus contributing
more to the economy of the wine industry.
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... The cashew apple juice had a lower sugar content; however, it is very ideal for the production of nonalcoholic wine since studies have suggested that juice with low sugar content produces less alcohol [33,34], and this study intended to produce nonalcoholic wine. Reduction of the sugar content of must through dilution with water has been employed in the wineries for the production of reduced or nonalcoholic wine [35,36]. TSS are the measure of the amount of sugar dissolved or present in the must and have a direct relationship with the percentage alcohol yield [37]. ...
... Reducing sugar (mg/L) 10 15 ± 0 07 3 Journal of Food Processing and Preservation during fermentation and normally ranges between 2.75 and 4.25 [35,36]. Also, a study by Liu et al. [41] established an operational pH range of 4-5 for anaerobic alcoholic fermentation. ...
... The temperature of the fermenting samples decreased gradually from 3.5°C to 2°C as the fermentation time increased over the 7 days (Figure 4). The use of cold fermentation for nonalcoholic wine production requires a temperature range between 0°C and 4°C [15,24,36], and the present study is in line with this. The decrease in temperature of the samples as the fermentation day extended could emanate from the cooling effect of the refrigerator since during refrigeration or cooling, more heat is being removed resulting in a decreased temperature over time [53]. ...
Article
Full-text available
There is an increasing demand for nonalcoholic wines owing to religious beliefs, responsible driving, harmful effects of alcohol, and strict alcohol regulatory measures. Alcohol removal methods, used for nonalcoholic wine production, have negative impact on flavour characteristics and consumer acceptance. This study seeks to determine the fermentation kinetics and physicochemical properties of nonalcoholic wine developed from cashew apple juice using cold fermentation in combination with special yeast. The extracted cashew apple must was inoculated with S. ludwigii and Z. rouxii yeast culture separately and allowed to ferment at 0°C–4°C for 7 days in a completely randomized design. The pH, total soluble solids (TSS), temperature, specific gravity, titratable, volatile, and nonvolatile acidities of the fermenting must and wine were determined using standard methods. All the yeast strains maintained comparable fermentation trends with respect to pH, TSS, specific gravity, volatile acidity, titratable acidity, and fixed acid, but with different alcohol yields of 0.89 and 0.68% for S. ludwigii and Z. rouxii, respectively. The wine produced using S. ludwigii had a lower reducing sugar (3.58 mg/L) and TSS (6.65°Brix) compared to Z. rouxii (6.23 mg/L and 7.65°Brix), respectively. However, no significant differences existed in pH, titratable acidity, specific gravity, alcohol content, and colour characteristics: brightness (L∗). The matured wine products recorded 0% alcohol content and had distinct appealing colours. The application of cold fermentation combined with special yeast in nonalcoholic wine production is promising and deserves more research to explore its full potential in meeting the increasing demand for nonalcoholic wines.
... Fruit wine, one of the oldest fermented beverages made from non-grape fruits, is generally produced by first extracting juice from the fruit and then brewing it through processes such as fermentation, soaking, distillation, or storage [1,2]. The quality of fruit wine is affected by many factors, with the quality of the raw materials being the main factor that directly affects the taste, flavor, and nutritional content of the product. ...
... The quality of fruit wine is affected by many factors, with the quality of the raw materials being the main factor that directly affects the taste, flavor, and nutritional content of the product. The nutritional composition of fruits (sugars, organic acids, etc.) differs according to the fruit variety, growing region, climate, and harvest season [2][3][4]. Therefore, the fermentation process varies for particular fruits selected for wine production, resulting in content differences in volatile organic compounds (VOCs), which ultimately determine the sensory quality of the wine [3]. During the brewing process, the main factors affecting the quality of fruit wine include the ratio, initial sugar content, and inoculation amount of the raw material, as well as fermentation temperature, time, and pH [2][3][4][5]. ...
... Therefore, the fermentation process varies for particular fruits selected for wine production, resulting in content differences in volatile organic compounds (VOCs), which ultimately determine the sensory quality of the wine [3]. During the brewing process, the main factors affecting the quality of fruit wine include the ratio, initial sugar content, and inoculation amount of the raw material, as well as fermentation temperature, time, and pH [2][3][4][5]. Moreover, the optimal fermentation conditions for different raw fruit materials differ slightly [6][7][8]. ...
Article
Full-text available
Fruit wine production is a practical approach for extending the shelf life and enhancing the value of strawberries (Fragaria × ananassa). Fruit cultivars and juices are important sources of volatile organic compounds (VOCs) that determine fruit wine sensory quality. In this study, VOCs in the juices and wines of four strawberry cultivars were identified using two-dimensional gas chromatography-time-of-flight mass spectrometry, and a sensory analysis of the wines was performed. A total of 1028 VOCs were detected. PCA and OPLS-DA distinguished the four cultivars from which the juices and wines were made. Six VOCs with variable importance in projection values greater than one were the main aroma and flavor components of strawberry wines. ZJ wine had the highest sensory scores for coordination (9.0) and overall evaluation (8.9) among the 18 descriptors of strawberry wine evaluated. Overall, the ZJ wine had the highest alcohol content (13.25 ± 0.59%, v/v) and sensory evaluation score, indicating that the ZJ cultivar is more suitable for fermentation. This study reflects the differences between wines made from four strawberry cultivars and provides a reference for brewing fruit wines.
... There are also fruit wines with alcohol content from 18 to 20 vol%, usually sweet in taste and enriched with medicinal herbs. Those wines possess beneficial health effects, and are generally known as medicinal wines (8). ...
... Processes applied during the production of fruit wine are same as those applied during the production of white and red wines (8). Alcoholic fermentation is a crucial reaction which occurs during vinification. ...
... It is important to point out that, compared to grapes, it is hard to extract sugars and other compounds from specific fruits. Compared to grapes, the juice obtained from most of fruit is lower in sugar, but high in acid content (8,31). ...
Article
Fruit wines are products obtained after the processing of fruit crops which are not grapes. Water and alcohol are the most abundant constituents of fruit wines, along with biologically active compounds which are present in small amounts. Taken together, they significantly affect the physicochemical quality parameters. Before market placement, it is important to determine the physicochemical quality parameters of fruit wines. This study deals with the determination of physicochemical quality parameters in blackberry and sour cherry fruit wines produced in Serbia. The total content of acids determined by titration was in the interval from 7.37 to 9.05 g/L express to mallic acid. The pH values were from 2.75 to 3.57. The content of free SO2 is important to prevent spoilage induced by microorganisms, and it was in the range from 12.52 to 15.21 mg/L. The ethanol content of samples was in the interval from 6.87 to 13.57 % v/v. The obtained values for ethanol content were in accordance with the initial content of sugar in vinification, which was in the range from 13.8 to 24.2 ° Brix. Total phenolic content of fruit wines was from 1895.77 to 2417.21 mg/L expressed as gallic acid equivalents. All the investigated physicochemical parameters of the analyzed fruit wines, except ethanol content, were in line with the National Regulations for Quality and Other Demands for Grape Wine (National Regulations). The obtained results indicate the quality of fruit and demonstrate that all the procedures applied during wine production were conducted properly to obtain a quality final product. Ethanol content was below the minimal limit in 5 of 11 analyzed samples according to the National Regulations. This can be explained by the fact that every fruit has a different composition of natural constituents, which is a crucial reason to adopt specific regulations related to quality and other requirements for fruit wines.
... Several studies across the globe have reported the possibility of cactus pear fermentation to make wines [7,8]. During fermentation, the health-promoting phytochemical and bioactive compounds from the fruits are translated to the fruit wines [9]. An acre of land is estimated to produce up to 50 tons of the cactus fruits annually, which requires processing to counter post-harvest losses [4]. ...
... The ash content was determined as per AOAC method protocol 942.05. Carbohydrate content was determined by the difference method, where CHO = 100 -[Protein% + Moisture% + Fiber + Fat% + Ash%] and energy was calculated based on Atwater factors for protein [4], carbohydrate [4], and fat [9] and expressed in kilojoules per 100 g. The results were determined in duplicates. ...
Article
Cactus pear fruits are rich in phytochemical compounds. They are dominant in the Kenya’s Arid and Semi-Arid [ASAL] areas due to their adaptation to prolonged drought. However, processing technologies to utilize these fruits in making consumer acceptable, therapeutic and quality products are almost non-existent in Kenya. This study sought to process the cactus fruits from Laikipia and Baringo to a high quality and acceptable red wine using Saccharomyces cerevisiae [Wine yeast BV818 and Baker's yeast] as fermentation factors. It incorporated a completely randomized study design to assess the wines' physicochemical parameters and a 7-point hedonic scale for sensory evaluation. Total soluble solids and pH were monitored over 24 days after which the wines were evaluated for sensory acceptability, color and phytochemical compositions. There were significant [p<0.05] differences in sensory parameters between the fruit wines, with Laikipia-made wines more accepted [5.28-5.46] and with higher scores in color [6.06-6.21], mouthfeel [5.39-5.42] and astringency [5.13-5.31] compared to Baringo-made wines that ranged between 5.33-6.04 for color, 4.64-5.29 for mouthfeel and 4.56-5.23 for astringency. Laikipia-made wines had a higher redness value [7.00-8.83] than Baringo ones [5.50-7.33]. Wine yeast [BV818], produced a higher alcohol content that ranged 14.08-14.17 % though not significantly [p>0.05] different to ones fermented by bakers' yeast [13.67-13.92. The pH, titratable acidity [T.A] and Total soluble solids [TSS] levels for the wines ranged at 4.1 -4.4, 0.8-1.4 g 100-1 L and 6.8-7.30 brix respectively. Vitamin C levels ranged [519.16-1078.91 mg 100-1 g], free phenolics [180.79-285.10 mg GAE 100-1 g] and flavonoids levels [179.26 – 242.46 mg CE 100-1 g]. The findings on high phytochemical compounds, average overall acceptability [5.17], and alcohol percentage within still table wines [6.5-16.5%] range maps cactus fruits as an alternative fruit for red wines in the local markets and indicate their potential in commercial utilization in the food industry. Key words: Cactus, fermentation, phytochemicals, wine, alcohol levels, Laikipia, Baringo, acceptability
... Fermentation is a technique in development of new products with improved physicochemical and sensory qualities. It is comparatively efficient, low energy preservation technique which increases shelf life and decreases the need for refrigeration or other forms of food preservation methods [1]. Wine is a beverage resulting from fermentation of fruit juice by yeast with proper processing and additive. ...
Article
A Completely Randomized Design (CRD) was employed to assess nine different treatment combinations, varying in juice ratios and fermentation conditions. The study aimed to evaluate the effects of blending cashew apple and aonla juices on the quality and fermentation characteristics of the resulting wine. While studying the chemical composition of cashew apple and aonla juice, cashew apple juice had a maximum value for T.S.S., reducing sugars, total sugars and pH. Aonla aonla juice had a maximum value for titratable acidity, ascorbic acid and tannin content. The T.S.S. of must was adjusted to 24 ºBrix and pH kept natural. The T.S.S. and pH was found to be decreased during fermentation of must. The treatment T5 i.e. 60 % cashew apple: 40 % aonla juice (6.13 ºBrix) recorded lowest T.S.S. and T9 i.e. 20 % cashew apple: 80 % aonla juice (10.53 ºBrix) recorded highest T.S.S. at 12th day of fermentation. The lowest pH recorded in treatment T9 i.e. 20 % cashew apple: 80 % aonla juice (2.10) and highest recorded in T1 i.e. 100 % cashew apple juice (3.38) at 12th day of fermentation. On the other hand, titratable acidity of must was found to be increased during fermentation of must. The minimum titratable acidity was found in treatment T1 i.e. 100 % cashew apple juice (0.62 %) and maximum was recorded in T9 i.e. 20 % cashew apple: 80 % aonla juice (1.74 %) at 12th day of fermentation. The yeast count increases rapidly until the 3rd day (1524 x 103) and after that yeast count subsequently declined until the fermentation reaches the 12th day (36.07 x 103), irrespective of treatments. At the end of fermentation (12th day) highest yeast count was recorded by treatment T5 i.e. 60 % cashew apple: 40 % aonla juice (60 x 103) and lowest yeast count was recorded by treatment T9 i.e. 20 % cashew apple: 80 % aonla juice (21 x103). Wine recovery from must ranged between 73.86 and 83.20 per cent. As a result, treatment T5 (60 % cashew apple juice: 40 % aonla juice) showed better fermentation among all other treatments.
... A fruit wine is usually named after the fruit from which it is produced; for example, blueberry wine is made from blueberries. These non-grape fruits from different geographical locations around the world used for producing fruit wines include apples, apricots, bananas, blackberries, blueberries, cherries, dates, hawthorns, kiwifruits, lemons, mulberries, and oranges (Swami et al. 2014;Jagtap and Bapat 2015;Saranraj et al. 2017;Velić et al. 2018a). Such winemaking process is mostly similar to that of grape wines, which mainly involves crushing to get fruit juice (also called a must); fermentation was conducted by yeasts along with or without other microbes, including lactic acid bacteria, maturation, clarification, aging, and bottling. ...
Article
Full-text available
Fruit wine is one of the oldest fermented beverages made from non-grape fruits. Owing to the differences in fruit varieties, growing regions, climates, and harvesting seasons, the nutritional compositions of fruits (sugars, organic acids, etc.) are different. Therefore, the fermentation process and microorganisms involved are varied for a particular fruit selected for wine production, resulting in differences in volatile compound formation, which ultimately determine the quality of fruit wine. This article reviews the effects of various factors involved in fruit wine making, especially the particular modifications differing from the grape winemaking process and the selected strains suitable for the specific fruit wine fermentation, on the formation of volatile compounds, flavor and aroma profiles, and quality characteristics of the wine thus produced. Key points • The volatile profile and fruit wine quality are affected by enological parameters. • The composition and content of nutrients in fruit must impact volatile profiles. • Yeast and LAB are the key determining factors of the volatile profiles of fruit wines.
... High temperatures encourage rapid oxidation, microbial spoilage, and the rapid loss of volatile compounds. On the other hand, fermentation at a low temperature retains more volatile compounds but also slows down yeast growth, which might lead to stuck fermentation [72,73]. Therefore, the choice of the right fermentation temperature (greater than 15 • C but less than 25 • C) increases yeast growth, produces better volatile compounds, and enhances the production of glycerol, which counters the bitterness of tannin, thereby generating a smoother mouthfeel. ...
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From ancient times, nations all over the world have inherited their own alcoholic beverages, which are prepared principally by converting the sugars involved in raw materials into alcohol by the action of yeasts. At the same time, vinegars have been made from almost all of these alcoholic beverages, converting alcohol into acetic acid by the action of acetic acid bacteria. Thus, fruit wines have been made from sweet fruits such as grapes, apples, oranges, and so on. However, in the preparation of wines from a starchy raw material such as wheat, barley, rice, or corn, the raw material must be degraded into sugars, mainly glucose, in order to be fermented by yeasts. It must be noted that there is a major difference between the saccharification process of Western countries and that of the Orient. The amylolytic enzymes used for the saccharification in Western countries have been derived from malt, while in the Orient, Aspergillus or Rhizopus moulds have been utilized as the source of amylolytic enzymes. Accordingly, beer is prepared by first saccharifying the starch of barley by the use of malt, while in the preparation of alcoholic beverages from rice or wheat in the Orient, Aspergillus or Rhizopus moulds are cultured on part of these raw materials to produce amylolytic enzymes. These mould-cultured materials are called ‘koji’ in Japan, and this koji is mixed with the other remaining parts of rice or wheat and water to make mash, which is then concurrently subjected to enzymatic saccharification, lactic fermentation, and yeast fermentation.