Chapter 1 - Science and Technology of Fruit Wines: An Overview

Abstract

Wine is one of the oldest known alcoholic beverages, tracing its antiquity to at least 5000BC, and is known to have been prepared by the Assyrians by 3500BC. It has always been considered a safe healthy drink, a therapeutic agent having medicinal power (antioxidant and antimicrobial activity), enhancing longevity, reducing cardiovascular diseases, and reducing the risk of type 2 diabetes. It has also been mentioned in the Rigveda. Wines are made from complete or partial alcoholic fermentation of grapes or any other fruit. These may be classified broadly as table, sparkling, or fortified wines. Fortified wines with additional flavoring are called aromatic wines, such as vermouth. Sparkling wines are often classified by the method used to achieve the high carbon dioxide content. Basically, the production of wine involves wine yeast, especially Saccharomyces cerevisiae var. ellipsoideus, although other microorganisms like wild yeast, acetic acid bacteria, or lactic acid bacteria are also involved, in the production of wine or in the inhibition of fermentation or causing spoilage of wine during production, maturation, and storage. Compared to the quantity of grape wine produced and consumed in the entire world, the amount of wine produced from nongrape fruits is insignificant except for cider and perry, which are produced and consumed in significant amounts throughout the world. Compared to the production of wine from grapes, winemaking from other fruits is associated with several problems, like the acidic nature of some fruits, the presence of more phenolics, and the pulpy nature of some of the nongrape fruits, which call for appropriate solutions. Research has revealed that impressive progress has been made in the development of technologies to prepare wines from nongrapes, such as mango, apple, peach, pear, plum, cashew apple, pineapple, pomegranate, banana, ber, strawberry, kinnow, etc. A biological deacidification approach using deacidifying yeast (Schizosaccharomyces pombe) has successfully been employed to produce a palatable wine from acidic fruits. An overview of the various technologies used for fruit wine production has been made. Research has highlighted the therapeutic and medicinal value, including antioxidant and antimicrobial activities, of wines from grapes, apples, peaches, and strawberries, especially the coexistence of alcohol and antioxidants in wine that reduces a variety of human ailments, in particular, cardiovascular diseases. This has added another feather in wine's already decorated cap. Nevertheless, excessive consumption of wine is detrimental to human health. Considering all these factors, there is ample scope for more intense research on various aspects of fruit wine production leading to commercialization and diversification to meet the consumer demand.