Fermentation of wine from tropical and subtropical fruits: A review

Abstract

Fruit is an important part of your diet using crucial part of vitamin and minerals that contribute to overall strength for your health. Recent updates on wine production from various tropical and a subtropical fruit like mango, Grape, banana, jamun, jackfruit, pomegranate and apple cider is also reported. These fruits go through a period of fermentation and aging. They generally have an alcohol content ranging between 5 and 13%. Wines making from fruits are often named after the fruits. No other drinks, except water and milk, have earned such worldwide acceptance and esteem throughout the ages as has wine. Wine is a drink 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 generally most of the nutrients present in the original fruit juice. The nutritive value of wine is improved due to the release of amino acids and other nutrients from yeast during fermentation. Traditionally, the fruit juice was fermented by wild yeast. However, with the developments in the field of fermentation, different strains of Saccharomyces cerevisiae and various fruit juices have been used for wine production. Fruit wines normally contain 8–11% alcohol, 2–3% sugar and energy value ranges from 70 to 90 kcal per 100 ml. In this present review, we discussed about fermentation, history of fermentation, production, consumption, export and import, health benefits of wine, fermentation of wine from tropical and suptropical fruits and Indian wine market.