International Journal of Chemical Studies 2020; 8(5): 118-126

P-ISSN: 2349–8528
E-ISSN: 2321–4902
www.chemijournal.com Fermentation of wine from tropical and
IJCS 2020; 8(5): 118-126
© 2020 IJCS subtropical fruits: A review
Received: 18-07-2020
Accepted: 22-08-2020
M Baskar, G Hemalatha and P Muneeshwari
M Baskar
Post Doctoral Fellow,
Department of Food Science and
DOI: https://doi.org/10.22271/chemi.2020.v8.i5b.10287
Nutrition, Community Science
College and Research Institute, Abstract
Tamil Nadu Agricultural Fruit is an important part of your diet using crucial part of vitamin and minerals that contribute to overall
University, Madurai, Tamil strength for your health. Recent updates on wine production from various tropical and a subtropical fruit
Nadu, India 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
G Hemalatha 5 and 13%. Wines making from fruits are often named after the fruits. No other drinks, except water and
Professor and Head and milk, have earned such worldwide acceptance and esteem throughout the ages as has wine. Wine is a
Doctorate Fellow, Department of drink with a flavor like fresh fruit which could be stored and transported under the existing conditions.
Food Science and Nutrition,
Being fruit-based fermented and undistilled product, wine contains generally most of the nutrients
Community Science College and
present in the original fruit juice. The nutritive value of wine is improved due to the release of amino
Research Institute, Tamil Nadu
Agricultural University, acids and other nutrients from yeast during fermentation. Traditionally, the fruit juice was fermented by
Madurai, Tamil Nadu, India 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
P Muneeshwari normally contain 8–11% alcohol, 2–3% sugar and energy value ranges from 70 to 90 kcal per 100 ml. In
Professor and Head and this present review, we discussed about fermentation, history of fermentation, production, consumption,
Doctorate Fellow, Department of export and import, health benefits of wine, fermentation of wine from tropical and suptropical fruits and
Food Science and Nutrition, Indian wine market.
Community Science College and
Research Institute, Tamil Nadu Keywords: Fermentation, fruit, wine, yeast, alcohol
Agricultural University,
Madurai, Tamil Nadu, India
Introduction
Fruits are the most important foods of mankind as they are not only nutritive but are also
indispensable for the maintenance of health. Fruits both in fresh as well as in processed form
not only improve the quality of our diet but also provide essential nutrients like vitamins,
minerals, carbohydrates etc. Postharvest losses of fruit are one of the biggest problems of
tropical countries like India. Due to improper postharvest practices and inadequate processing
facilities almost 35 to 40 per cent of horticultural production goes waste. The wastage cost is
estimated to be Rs 40,000/- crores each year (Vidhya, R. and Narain, A. 2011) [1]. The fruit
and vegetable processing industry in India utilizes less than 2 per cent of the total production
of fruits and vegetables for conversion in to, as adjacent to 40 to 50 per cent in highly
developed countries.
Depending on the various attributes such as cultivar, stage of ripening in fruits, chemical
composition of juice, uses of additives to the must, vinification techniques and ageing of wine
vis-a-vis the alcohol and sugar content in wine. They are classified as natural wines (9-14%
alcohol), dessert and appetizer wines (15-21% alcohol). Dry wine, sweet table wine, speciality
wine, champagne, muscat and burgundy wines are natural wines while sweet wine, sherries,
vermouth and port wines are regarded as dessert and appetizer wines (Amerine and Singleton.,
1972) [2]. They are having nutritional components like ethyl alcohol, sugar, acids, higher
Corresponding Author: alcohols, tannins, aldehydes, esters, amino acids, minerals, vitamins, anthocyanins, minor
M Baskar constituents like flavouring compounds etc (Amerine et al. 1980) [3].
Post Doctoral Fellow,
Department of Food Science and
The wine making science is called as enology. Fruit wines are undistilled alcoholic beverages
Nutrition, Community Science which are nutritive, new tasty and mild stimulants (Darby, 1979) [4]. Wines made from fruits.
College and Research Institute, No other drinks, except water and milk have earned such worldwide acceptance and esteem
Tamil Nadu Agricultural throughout the ages as has wine. Being fruit contained fermented and undistilled product, wine
University, Madurai, Tamil contains most of the nutrients present in the original fruit juice. The nutritive value of wine is
Nadu, India
increased mainly release of amino acids and other nutrients from yeast during
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fermentation. Fruit wines alcohol content 8 to 11 per cent and Meyerhof–Parnas pathway by Gustav Embden, Otto Fritz
2 to 3 per cent sugar with energy value ranging from 70 to 90 Meyerhof, and Jakub Karol Parnas in the early 20th century
Kcal per 100 ml. The ethanol content in the wine enhances the contributed more to the thoughtful of the complex chemical
taste of the food. processes implicated in the conversion of sugar to alcohol.
An alcoholic beverage is a drink and it’s mainly contains
ethanol. These are divided into three common classes for Indian wine market
taxation and regulation of production namely beers, wines, Wine Production
and spirits distilled beverages such as whisky, rum, gin, vodka Maharashtra, Karnataka and Himachal Pradesh are the three
etc. Beer is made by fermentation of starch combining yeast major wine producing regions in India. In these, Maharashtra
and malted cereal starch, especially barley corn, rye, wheat or is the highest producer and consumer of wine. After a decade
blend of multi grains and generally flavoured with hops. It of steady growth between 2000 to 2010, India’s wine
contains 4 to 8 per cent alcohol and its energy value ranges production declined from 13.0 million liters (ML) in 2010 to
from 28 to 73 kcal per 100 ml. Distilled alcoholic beverages 11.0 ML in 2011. The wine production of Maharashtra and
are processed by distilling ethanol by fermentation of grains, Karnataka is 14.2 ML (1.58 million cases) in 2014, as cooler
fruits or vegetables and normally they are prepared from temperatures during February and March enhanced grape
sugarcane juice, molasses, fermented mash of cereals and yields and quality. The wine production was decrease in
potatoes and fermented malt of barley and rye. The alcohol mainly due to growers switching to table grapes and other
content in distilled alcoholic beverage normally ranges crops, consumers drinking habit were change, tourism were
between 40 and 60 per cent. dropped, high land cost and state level ground ceiling, wine
policies and rupee depreciation. Even with all these obstacles,
History of fermentation the governments of Maharashtra and Karnataka have
In this world Fermentation is one of the oldest forms of food supported domestic wine industries by relax excise duties on
preservation technology. Indigenous fermented foods like local wines, easing delivery restrictions and provided that
bread, cheese, and wine have been made and consumed for fiscal incentives to establish wineries and vineyards, and
thousands of years and are strongly related to culture and imposing excise taxes on imported and wines from other
tradition, particularly in rural households and village states (Sathish and Chandra., 2012) [9].
communities. The advance development of fermentation
technologies is lost in the midst of history. Anthropologists Wine Consumption
have postulated that it was the production of alcohol that India ranks 77th position in the World wine consumption. The
encouraged primitive people to settle down and become per capita consumption of wine in India is only 0.07
agriculturists. Some level think that the consumption of L/person/year. Indian country accounts for 0.8% of the total
fermented food is pre-human (Hornsey., 2012) [5]. wine consumed in Asia. In India, 80% of wine consumption is
The first fermented foods consumed probably are fermented cramped to major cities such as Mumbai (39%), Delhi (23%),
fruits. Hunter-gatherers would have been consumed fresh Bengaluru (9%), and Goa (9%) (Jagtap., 2014) [10]. Major
fruits but in times of insufficiency would have eaten rotten factors adding up to the increased wine consumption are
and fermented fruits. Repetitive consumption would have led growing population, higher non-refundable incomes,
to the improvement of the taste for fermented fruits. There is a relaxation on government guideline and policies. According
reliable matter that fermented drinks were being make to the information of All India Wine Associations, Indian
produced over 7000 years ago in Babylon, 5000 years ago in wine consumption is likely to rise at a CAGR of around 18%
Egypt, 4000 years ago in Mexico and 3500 years ago in during 2014–2015. The forecast of Vinexpo survey stated that
Sudan (Yokotsuka., 2015) [6]. There is also confirmation of consumption of wine in India is expected to reach 2.1 million
fermented meat being produced for King Nebuchadnezzar of cases by 2017, an increase of 73% from 2013. Indians
Babylon. China is thought to be the birthplace of fermented accounted for wine consumption 1.15 million cases of red
vegetables, and the use of Aspergillus and Rhizopus molds to wine, 0.63 million cases of white wine and 0.10 million cases
prepare food. The book called “Shu-Ching” written in the of rose wine by 2017.
Chou dynasty in China (1121–256 BC) refers to the use of
“chu” a fermented grain product (Dirar., 1993) [7]. Wine Exports
Knowledge about traditional fermentation technologies for the Cabernet Sauvignon, Sauvignon Blanc, and Chenin Blanc are
has been handed over from parent to child, for centuries. the export quality wines to enhance the importance of Indian
These fermented like wine and other have been adapted over wine in the global market. China, Singapore, Japan, Nepal,
generations; some and practices no doubt fell by the wayside. and Bhutan are the probable markets for Indian wines and are
Those that remain today have not only survived the test of gaining greater acceptance in US and France also. At present,
time but also more essentially are appropriate to the technical, Wines are imported by Malaysia, UAE, Bhutan, Germany,
social, and economic conditions of the area. According to UK, Sri Lanka, Maldives, and New Zealand for India. There
(Robinson., 2016) [8], natural happening of fermentation was a modest rebound of 2.6 ML in Indian wine exports for
means that it was probably first observed long ago by the period of 2010 and had reached to 739,000 L (2100 cases)
humans. The most primitive uses of the word “Fermentation” in 2012. In India exports of wine was accounted for about Rs.
in narrate to wine making are in reference to the apparent 80–100 crores and is expected to increased by Rs. 500 crores
“boiling” within the must that came from the anaerobic in the next 5 years (Thaliath and Kumar. 2014) [11].
response of the yeast with sugars in the grape juice and
liberate of CO2. The Latin “fervere” literally means to boil. In Wine Imports
the mid-19th century, Louis Pasteur noted the association Current Indian reported trade data recommend that the top
between yeast and the process of the fermentation in which three wine suppliers to India are France, Australia, and Italy
the yeast acts as medium through a series of a reaction that and wine imports from “New World” wine countries are
converts sugar into alcohol. The discovery of the Embden– growing, particularly for Australian, American, South
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African, and New Zealand, while imports from France and and may be boosted with di-ammonium phosphate (DAP) to
Italy have fallen (Wimalsiri et al., 1971) [12]. Mumbai terror supplement nitrogen. It’s required for yeast growth in non-
attacks and ban on imported wines, there was a huge drop in traditional approach of winemaking. Post fermentation
Indian wine imports. Imported wines are sales through practices are done after fermentation of wine has reached the
hospitality (63%) and retail (30%) sectors are the two desired level or fermentation is complete. Wine is racked off
important marketing segments (Elijah et al. 2017) [13]. It was the yeast less and normally kept in stainless steel vessels or in
an increase, in wine imports since 2009 and reaching a range oak barrels. In storage period of wine, the wine may be
of 44,000 hL in 2011 and are on pace to match that level in filtered, cold stabilised, fined and/or blended.
2012 (Esparza et al., 2013) [14]. Lower domestic production Various clarifying and fining agents like enzymes, bentonite,
and persistent promotion efforts appear to be yielding results diatomaceous earth, egg albumen etc. was commercially
for imported wines (Saranraj et al., 2013) [15]. purchased and added to aid in clarification of wines. The wine
was continued changes during maturation, filtered and bottled
Health benefits of Fermented beverages: for storage.
Fruits are rich sources of phytochemicals, which are essential
for human health and relished by consumers in all seasons. In Wines from tropical and subtropical fruits
all over the world there are hundreds of edible tropical fruits Many tropical and subtropical fruits, including grapes, apples,
and some of fruits which have very high export potential. pears, apricots, berries, peaches, cherries, oranges, mangoes,
Most of the tropical fruits are important source of plums, karonda, pomegranate, guava, bananas and pineapples
antioxidants, vitamins, dietary fibres and minerals and form a yield good amounts of juice on extraction. Upon fermentation
very healthy part of our diet (Reddy and Reddy, 2011) [16]. of wine was performed by fruit juices can be changed into
Fruit juices had a good medium for cultivating probiotics. wines.
Furthermore, fruits and vegetables do not contain any
allergens, as in case of dairy, that might cause allergy in some Mango wine
certain segments of the population. It can reduce depression, Mango, the pride fruit of India, is an important tropical fruit
anemia, blood pressure, stroke risk, heartburns, ulcers, stress, farm occupying about 60% of the total area under cultivation
constipation and diarrhea. It confers protection for eyesight, in India. Twenty-five different mango varieties are available
healthy bones and kidney malfunctions, morning sickness, in India, and appreciated for its light to bright yellow in
itching and swelling, improves nerve functions and is said to colour. Its having sweet and delicious taste, high nutritive
help people to quit smoking (Idise and Odum, 2011) [17]. value (high amounts of amino acids, a good source of vitamin
Alcohol in the wine, stimulates gastric-secretions, depresses A and B6, and low in saturated fat, cholesterol, and sodium),
nervous system and offers relaxation. Polyphenols in the wine as well as its affordable market price (Spreer et al. 2009) [23].
have been reduced the cholesterol level in blood. Wines are, Mango juice along with aromatics is recommended as a
increase high density lipoproteins (HDL) level which is also restorative tonic; as it contains good amount of vitamin A and
known as good cholesterol in the body. A chromium C and it’s a useful in heat apoplexy. Mango fruits are having
containing compound called as glucose tolerance factor high content of β-carotene are helpful as cancer-preventing
(GTF) is used in diabetes. It presence of resveratrol prevents agents (Anon. 1962) [24]. (Gathambiri, 2009) [25] Reported a
cancer (Marwaha and Arora,. 2002) [18]. Red wines can cure percentage post-harvest loss of 45% and the main reason cited
the risk of lung cancer. Moderate amount of drinking wine was excess fruits in the market during the peak season.
can increase bone mass in elderly women. Also, the people Production of wine from mango fruits was one of the
want to use wine for reduce anxiety, stimulate the appetite alternative ways to use and convert surplus production into a
and improve digestion by increasing stomach acids (Sharma valuable product and minimise the post-harvest losses (Reddy
et al. 2013) [19]. and Reddy, 2005) [26].
(Musyimi et al. 2013) [27] prepared wine from Apple mango
Wine Making Technology variety with varying temperature (20°C, 25°C, 30°C and
Wine making are mainly three categories of operations, viz: 35°C) and the yeast concentration (0.0065%, 0.01%, 0.05%
pre-fermentation, fermentation and post fermentation and 0.1%). Yeast (Saccharomyces cerevisae) concentration at
operations (Iland et al., 2000) [20] (Jackson (2000) [21] and 0.05% and temperature of 25°C gave the optimal
(Ribéreau-Gayon et al. 2000) [22]. In case of wines produced characteristics for Apple mango wine.
from grapes, pre-fermentation involves crushing the fruit and (Reddy and Reddy, 2009) [28] investigated on the fermentation
releasing juice. In case of white wine, juice is separated from conditions (like yeast strains, pectinase enzyme, pH and
the skin, red wine the skins are not separated from the juice. temperature), production of higher alcohols and other volatile
Clarification of juice and white wine is usually achieved by compounds during wine fermentation from mango fruits
sedimetation or centrifugation. Then yeast is mixed in to the (Banganapalli, Alphonso’ and ‘Totapuri’). The
clarified juice to initiate fermentation. In red wine making, the Saccharomyces cerevisiae CFTRI 101 produced most
pulp, skins and seeds of grapes are kept together after acceptable wine with higher alcohol content (150 - 300 mg L-
crushing and during all or part of the fermentation. This is 1
) compared to the other two strains such as baker’s yeast
done to extract colour and flavour. Yeast was added to (123 -200 mg L-1) and (PWY1) palm wine isolate (100 - 185
mashed pulp (must) for the preparation in red winemaking. mg L-1). Good taste and favour components were observed in
Fermentation involves a reaction that converts the sugars in to wine produced from ‘Banganapalli’ variety (343 mg L -1) than
alcohol and CO2. Yeasts use the sugars during the wine from ‘Totapuri’ variety (320 mg L -1).
fermentation period. A wedged fermentation occurs when (Reddy and Reddy, 2011) [29] Investigated on effect of
yeasts do not completely utilise the available sugar and the fermentation conditions [temperature (15 - 35oC), pH (3.5 -
rate of fermentation slows down and/or ceases. Clarification 6.0), SO2 (100 - 300 ppm) and aeration (initial dissolved O 2
was achieved by racking, filtration and/or centrifugation. and shaking at 30 rpm)] on mango fruit wine fermentation
Fermentation of wine proceeds under anaerobic conditions, based on yeast growth, duration, fermentation rate and
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volatile composition. The study revealed that the temperature the temperature (25 oC), pH (5), SO2 (100 ppm) in must with
had significant effect on yeast growth and on the ranges of initial oxygen for good quality of wine production from
volatile compounds. Optimum processing parameters were mango fruits.

Table 1: The fruits, variety, starter culture and strains used for the fermentation of fruit wine.
Fruits & Varieties Starter culture & Strain Reference
Grape (Chenin blanc Black cornichon) Schizo saccharomyces pombe & Saccharomyces Suresh negi, 1975 & Ethiraj and
cerevisiae Suresh, 1978 [30, 31].
Grape (Chholtu Red, Chholtu White, Rang Spray,
Saccharomyces cerevisiae Sharma et al., 1997 [34].
Thompson Seedless & Anab-e-Shahi
Grape (Chenin blanc) Saccharomyces cerevisiae Beer et al. 2005 [63].
Saccharomyces cerevisiae Patil et al. 2007 [64].
Saccharomyces cerevisiae Kallithraka et al. 2009 [65].
Apple (Golden Delicious and Red Delicious) Saccharomyces cerevisiae Vyas and Kochhar, 1993 [66].
Mango (Fazri, Langra and Chausa Dashehari) Saccharomyces cerevisiae Kulkarni et al., 1980 [67].
Mango (Totapuri, Nekkare, and Mallika) Saccharomyces cerevisiae Thippesha 1994 [69].
Pomegranate (Ganesha) Saccharomyces cerevisiae Kumbhar et al., 2002 [69].
Pomegranate (Ganesha &
Saccharomyces cerevisiae NCIM-3095 Nikrad 1993 [70].
Bhagwa)
S. cerevisiae var. ellipsoideus NCIM NO 3215
Pomegranate (Ganesha & bhagwa) Charushila et al., 2014 [71].
and C. stellate NCIM NO 3433
Jamun (Kath Jamun and Pharendra) Saccharomyces cerevisiae Shukla et al., 1991 [72].
Saccharomyces cerevisiae var. ellipsoideus strain
Jamun Sonar et al., 2004 [73].
SC3287
Jamun Saccharomyces cerevisiae Taskar 2007 [74].
Jamun Saccharomyces cerevisiae Jagtap 2010 [75].
Jamun (Black jamun) Saccharomyces cerevisiae Joshi et al. 2012 [76].
Jackson and Badrie, 2003. [78]Kotecha
Banana Saccharomyces cerevisiae
et al., 1994 [77, 78]
Banana Saccharomyces cerevisiae Shanmugasundaram et al. 2005 [79].
Banana Saccharomyces cerevisiae NCIM 3594 Tagad et al. 2011 [39].
Pineapple Saccharomyces cerevisiae Roodagi 2010 [80].
Cashew apple Saccharomyces cerevisiae Fernandes 2010 [81].
Cashew apple (Bayanus) Saccharomyces cerevisiae Mohanty et al. 2006 [82].
Saccharomyces cerevisiae NCIM 3095 and NCIM
Guava Sevda and Rodrigues 2011 [60].
3287
Guava saccharomyces cerevisiae 3090, 3095,3287 Jawahar et al., 2001[83].
Guava Saccharomyces cerevisiae Diwan and Shukla 2004 [84].
Guava Saccharomyces cerevisiae Kocher and Pooja 2011 [85].
Maragatham and Panneerselvam, 2011
Papaya (C02) Saccharomyces cerevisiae [61].

Jack fruit (Vellipala) Saccharomyces cerevisiae Sharma et al., 2013 [19].

Jack fruit Saccharomyces cerevisiae Kumoro et al. 2012 [51].
Fruit extracts (tomato, almond, orange, lemon and
Saccharomyces cerevisiae Agbor et al. 2011 [58].
African star apple)
Sapota (Kalipatti and cricket ball) Saccharomyces cerevisiae Pawar 2009 [49].
Sapota (Kalipatti) Saccharomyces cerevisiae Vijaykumar, A. B. 2012 [50].
Sapota (Kalipatti) Saccharomyces cerevisiae NCIM-3095 Honde and Adsule 1998 [86].
Karonda Saccharomyces cerevisiae More 2010 [87].
Star gooseberry Saccharomyces cerevisiae Sibounnavong et al. 2010 [56].
Strawberry (Sujatha) Saccharomyces cerevisiae Saravana Kumar et al., 2001 [54].
Ber Saccharomyces cerevisiae Marimuthu, and Thirumaron, 2002 [88].
Saccharomyces cerevisiae var. ellipsoideus strain
Carrot Lingappa and Naik, 2002 [52].
No. 522
Orange Saccharomyces cerevisiae Rodriguez et al., 1991 [89].
Muskmelon Saccharomyces cerevisiae Teotia et al., 1991 [90].
Apricot Saccharomyces cerevisiae Joshi et al., 1990 [91].
Carambola Saccharomyces cerevisiae Lakshmana et al. 2006 [92].
Litchi saccharomyces cerevisiae MTCC178 Singh and kaur 2009 [93].
Dried ficus Saccharomyces cerevisiae NCIM 3282 Kadam et al. 2011 [59].
Tendu Saccharomyces cerevisiae Sahu et al. 2012 [94].
Star fruit Saccharomyces cerevisiae Adhiyaman, P. 2014 [62].

Grapewine saccharomyces pombe was found to be low when compared

Suresh and Negi, (1975) [30] reported that among thirty grape with Saccharomyces cerevisiae (Ethiraj and Suresh, 1978) [31].
varieties Chenin Blanc and Black Cornichon is known as Among different cultivars of grape, Early Muscat, Pearl of
good quality dry table wines. The relative acidity content of Csaba, Champion, Mandeline Augevine, Bianshi Rai,
wine in eight varieties of grape fermented with Schizo Riesling and Jaosbeli, good quality dry white table wine was
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obtained from champion, pearl of Csaba and Early Muscat Mostly stainless steel tanks are used these days for
(Kundu et al.1980) [32]. Four grape cultivars namely Arkavati, fermentation of cider (Downing, 1989) [43] though traditionally
Arka Kanchan, Arka Shyam and Arka Hans were suitable for barrels of oak were used for this purpose. A temperature of
good quality dry wine production and the first three cultivars 40°C is suitable for bulk storage of ciders. After fermentation,
also have good quality sweet wine (Suresh et al. 1985) [33]. the cider is racked and filtered. During aging, most of the
Wines prepared from Chholtu Red, Chholtu White, Rang suspended material settles down leaving the rest of the liquid
Spray, Thompson Seedless and Anab-e-Shahi cultivar of clear which may be clarified with bentonite, casein or gelatin
grape of third harvest were of good quality and wine from followed by filtration. After aging and clarification ciders
Thompson Seedless had highest fermentation rate and alcohol needs to be pasteurized at 60°C for about 20-30 minutes or
content (Sharma et al. 1997) [34]. SO2 can be used. Apple wine is another product made from
apple juice by alcoholic fermentation and has alcohol content
Banana wine ranges from 11 - 14%. Like cider, apple juice or concentrate
Banana is a tropical fruit belonging to the family Musaceae is the basic raw material, but as the alcohol content of wine is
and genus Musa spp. which is grown abundantly in India. more than that of cider, amelioration with sugar or juice
Banana is the fourth most important crop after rice, wheat and concentrate is essential (Joshi et al. 2000) [44].
maize and international trade in bananas is valued at around
US$5 billion per annum (Sunday Monitor, 2007) [35]. Bananas Pomegranate wine
have high content of nutrition sources like carbohydrates, The preliminary studies for producing wine from
minerals especially potassium and vitamins such as B1, B2, pomegranate showed that a good quality wine can be
B3, B12, C and E. It can be dried and processed into flour, successfully prepared from pomegranate juice. The rate of
chips, and dried fruit (Gopinath, 1995) [36]. Cooking bananas fermentation of pomegranate juice was, however, slower than
are crushed into porridges and used for beer production. The that of grape juice. The sensory evaluation studies showed
fibre is used for making ropes, sacks and mats. The banana that pomegranate wine had better flavour and colour than the
peel is made into sheets of paper and paper board (Obaedo grape wine (Adsule, et al., 1992) [46]. An investigation was
and Ikenebomeh, 2009) [37]. For preparation of banana wine undertaken to find out effect of stage of fruit maturity on
the bananas are cooked, juice is extracted, added with wine quality of wine from the juice of Ganesh cultivar of
yeast, citric acid, sugar and maize flour mixed well and left pomegranate. Pomegranate juice extracted by hand press
for 2 days in a pot. Then it is put into a jerry can with an method, was good for pomegranate wine making (Kumbhar et
airlock for 14-30 days followed by filtration with a filter al.2002) [47]. Inoculum levels (5%) and pH (4.0) of the must
siphon into another can. It is kept for some time before the optimum conditions for preparation of pomegranate wine
consuming. (Nikrad, 1993) [48].
(Sevda et al. 2010) [38] reported wine from ripe banana using
pectinase enzyme and two strains of Saccharomyces Sapota wine
cerevisiae NCIM 3283 and NCIM 3046 with acceptable (Pawar, 2009) [49] studied on standardization of wine making
qualities in terms of flavor, taste, clarity and overall technology in sapota [Manilkaraachras (Mill) Forsberg]. The
characteristics. (Tagad et al. 2011) [39] reported banana wine juice extracted from different stages of sapota (half ripe, ripe
by using Saccharomyces cerevisiae NCIM 3594 using 50 per and over ripe) was used for the production of standard quality
cent banana pulp and water (v/v). The total soluble solids sapota wine. The study result indicated that the sapota wine
(TSS) and pH of banana pulp was adjusted to 24 o brix and 3.8 prepared from juice of ripe fruit was the best compared to half
to 4.2 by the addition of powder sugar and citric acid. Sensory ripe and over ripe fruits. The 0.1 per cent pectinase treatment
evaluation revealed that the banana wine had 10 to 14 per cent and 1:1 dilution of sapota juice was found to increase quality
alcohol content with excellent sensory attributes such as of sapota wine. The blending of sapota juice with local mango
clarity, colour (golden yellow), aroma, taste and overall and alphonso mango juice in 1:0.5, 1:1, 1:1.5 and 1:2
acceptability. proportions could not improve the quality of sapota wine. The
prepared wine quality was slightly increased during aging at
Apple cider and wine 13 to 150C for six months.
Apple (Malus domestica) fruit is used to prepare mild (Vijaykumar, 2012) [50] Studied that juice was extracted from
alcoholic beverages which are more nutritious than distilled ripe sapota fruits. From this juice, must was prepared by
liquors (Joshi and Thakur, 1994) [40]. The apple fruit is adjusting different levels of T.S.S. [control (T 1), 25 (T2), 30
more associated with cider than any other alcoholic beverages (T3) and 35(T4) 0B] and pH [3.0(P1), 3.5 (P2) and 4.0(P3)] and
(Joshi, 1995) [41] and (Sandhu and Joshi 1994) [42]. Cider is a analyzed for chemical composition. Among these interactions
low alcoholic drink produced by fermentation of apple juice T3P2 (T.S.S. 30 0B and pH 3.5) was found to be the best as it
and is believed to have been produced for over 2000 years. recorded highest overall quality (average score) score for
Cider is known by different names around the world such as sensory quality, followed by T3P1 (T.S.S. 30 0B and pH 3.0).
cidre (France), sidre (Italy), sidra (Spain) and apfel wein
(Germany and Switzerland). Cider can be sweet or dry. Jackfruit wine
Depending upon the alcohol content, cider is categorised into (Kumoro et al. 2012) [51] investigated the effects of baker’s
soft cider (1-5%) or hard cider (6-7%) (Downing, 1989) [43]. yeast (Saccharomyces cerevisiae) and initial sugar
Sparkling ciders contains low sugar levels and CO2, usually concentrations on wine production from jackfruit juice.
sweet cider and still cider contain no CO2, while dry cider Clarified jackfruit juice (14% TSS) was fermented using 0.5
contains little sugar and an alcohol content of about 6-7% to 2.0 per cent (w/v) baker’s yeast (Saccharomyces
(Joshi, 2000) [44]. Simultaneous fermentation of apple juice cerevisiae) under anaerobic condition at 30oC for 14 days.
with Saccharomyces cerevisiae and Schizosaccharomyces The ethanol and sugar contents were analyzed daily from the
pombe produced a cider with acceptable level of alcohol and collected samples. The results of the study showed that the
acidity (O’Reilly and Scott, 1993) [45].
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initial sugar concentration (14% TSS) and higher yeast fruit wine produced higher liver superoxide dismutase (SOD)
inoculums rate inhibited growth of yeast cell. activity compared to control, which means that the multi-fruit
(Sharma et al. 2013) [19] developed wine from jackfruit wine did not produce free radicals. It has reported that the
(Artocarpus heterophyllus Lam.) using yeast (Saccharomyces wine is safe for human consumption and had better health
cerevisiae). The developed jackfruit wine contained 18 per benefits than commercial red wine. (Kadam et al. 2011) [59]
cent of alcohol with high polyphenols (7.5% mg L-1) and studied the fermentation and characterization of wine from
antioxidant activity (36%). Jackfruit wine had sweet aroma dried Ficus carica L. using Saccharomyces cerevisiae NCIM
and excellent sensory characteristics. The study indicated that 3282. The result of the study revealed that the wine had 76.45
the wine processing is a promising method for the value per cent of radical scavenging activity (RSA), which indicated
addition of jackfruit. that the wine had significant amount of antioxidant properties
and low alcohol contain (4.5%).
Other fruit wines The fermentative behavior of Saccharomyces strains
Fermentation studies were conducted to find out suitability of (Saccharomyces cerevisiae NCIM 3095 and NCIM 3287)
carrots for wine preparation with native yeast strain and during guava (Psidium guajava L.) must fermentation and
Saccharomyces cerevisiae var. Ellipsoides No. 522. The optimization of guava wine production was studied by (Sevda
wines produced by both strains were compared for their and Rodrigues, 2011) [60]. The study optimized fermentation
chemical and sensory qualities. The results revealed that parameters of Saccharomyces cerevisiae NCIM 3287 such as
carrots can serve as good substrate for preparation of good fermentation temperature (25°C), pH (4), diammonium
quality wine (Lingappa and Naik, 1998) [52]. phosphate (0.06%) sulphur dioxide (100 ppm) and 6%
The Karonda fruits of different ripening stages were inoculum level for production of better quality of guava wine
chemically analyzed and used for wine making. The over ripe with good hue and flavour.
Karonda fruits produced a beautiful, tasty cherry red coloured Papaya wine was developed from clarified, non-clarified
wine with 8.26% alcohol and 438 ml/kg wine yield. The wine papaya juice and papaya pulp separately. Cane sugar was used
prepared were rated as standard wines and compared well to adjust the final TSS to 24o brix. The inoculums pure culture
with grape wine. A maximum yield of 770 ml wine could be of wine yeast (Saccharomyces cerevisiae) was used for
obtained from 1 kg Karonda fruit (Bhajipale, 1998) [53]. fermentation at the concentration level of 5 ml / kg pulp /
Wine was prepared from two varieties of strawberry fruits juice. The result of the study revealed that the wine prepared
namely Sujatha and Labella. The strawberry wines were from either the clarified or non clarified papaya juice was
organoleptically evaluated before and after ageing (90 days) highly acceptable in the terms of colour, taste aroma and
and the wine from Sujatha variety has acceptable sweetness with significant alcohol (10 to 11%) content
(Saravanakumar, 2001) [54]. (Chowdhury and Ray, 2007) [55] (Maragatham and Panneerselvam,2011) [61].
reported that prepared red wine from anthocyanin-rich (Adiyaman, 2014) [62] Stated that Star fruit juice and pulp
tropical jamun fruit by fermentation using wine yeast were used for the development of wine. The juice was
(Saccharomyces cerevisiae) and the quality attributes were collected in fermentation flasks and the total soluble solids
compared with commercial grape red wines. The result of the (TSS) of the juice were adjusted to 24o brix by addition of
study revealed that the red wine prepared from jamun fruit sugar and jaggery. The pH was adjusted to 3.5 by addition of
was sparkling red in colour, acidic in taste [titratable acidity citric acid / potassium hydroxide and treated with 50 ppm of
(1.11 ± 0.07 g tartaric acid. 100 ml L-1)], high tannin (1.7 ± potassium metabisulphite (KMS). Similarly the star fruit wine
0.15 mg. 100 ml L-1) and low alcohol (6%) concentration. were also observed with decreasing trend of nutrients and
(Sibounnavong, et al. 2010) [56] studied wine from star bioactive compounds with advances in storage period. During
gooseberry by application of Saccharomyces cerevisiae for aging, the decreasing nutrients and bioactive compounds were
two weeks. The results indicated that the yeast less in star fruit wine prepared using jaggery compared to star
(Saccharomyces cerevisiae) plays an important role in fruit wine prepared using sugar.
consumption of nutrients as starch and sugar with the release
of ethyl alcohol. The star gooseberry wine was found to Conclusion
contain 15.90 per cent ethyl alcohol after fermentation of two Today, wines can be made from any fruit other than grape,
weeks. Research carried out (Ogunjobi, and Ogunwolu, 2010) and the present review is a compilation of studies on wine
[57]
on the development and physicochemical evaluation of preparation from fruits. While wine retail is catching up with
wine produced from cashew apple powder. The must prepared the Indian consumer, the per capita consumption still needs to
by mixing 75 g of cashew apple powder with 1 litre of increase. Research reports surveyed, in this review,
distilled water and then ameliorated to 20o brix. The inoculum demonstrated that wine could be prepared from underutilized
of baker’s yeast (Saccharomyces cerevisiae) was used for tropical and subtropical fruits, thereby helping efforts to
fermentation at the concentration level of 1 g L -1. The result increase shelf life by reducing post-harvest and production
of the study revealed that the wine produced from cashew losses and the existing wine industry. Indian government has
apple powder was light brown, slightly acidic in taste, low identified wine as a booming sector and has extended support
tannin content (0.60 mg 100ml-1), high vitamin C content in terms of subsidizing processing facilities and reducing
(14.2 mg 100ml-1) and low in alcohol content (7.2%). VAT. By analyzing the alcohol consumption of the Indian
(Agbor, 2011) [58] reported on the production and consumer, it can be said that traditionally consumers were
characterization of wine from a blend of five fruit extracts more inclined towards spirits and beer, while wine has been
(tomato, almond, orange, lemon and African star apple) and steadily gaining acceptance. This tendency can also be
also determined the safety of the wine on seventy male and attributed to availability and affordability and lack of proper
female albino wistar rats. Results of the investigation retail channels. India has witnessed a huge increase in
identified glycosides, reducing compounds, polyphenols and wineries supporting the production and distribution
tannins in the multi-fruit wine but not in the standard wines. mechanism; there is now a clear-cut need for world class wine
The animal study results indicated that the high dose of multi- retail infrastructure.
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18. Marwaha SS, JK Arora. Food Processing:

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