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- fruit wine production line
- Fruit Wine Production Workshop
- Article Information
- Immobilised Cell Technology in Winery and Fruit Wine Production
- Wine Project - Andhra Pradesh Industrial & Technical Consultancy ...
- The Start of a Fruit Wine Industry in India
- Fruit Wine Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2016 - 2024
- Indian Fruit Wine – Exciting and lots to Celebrate!
fruit wine production lineVIDEO ON THE TOPIC: Amazing coca cola manufacturing line - Inside the soft drink factory - Filling Machine
Functional foods are foods that provide positive health effects apart from the provision of essential nutrients. Along with nutraceuticals, they represent the top trends in the food industry. Fruit wines are considered functional foods. When assessing the fruit wine quality, a wide range of descriptors are taken into consideration, namely physicochemical and sensorial properties of fruit wine.
Furthermore, within the context of the new food products development e. Functional properties are determined by the content of the biologically active components, such as polyphenols, vitamins and micro- and macrominerals. It is also important to consider the food-safety issues regarding the fruit wines consummation, that is, the presence of pesticides, mycotoxins and biogenic amines in different fruit wines. This chapter aims to give an overview of various factors used to evaluate the quality and the functional properties of fruit wines.
Descriptive Food Science. However, there is literature gap data regarding the production, properties and health benefits of different fruit wines, compared to grape wines.
The utilisation of functional foods for health-care can lead to the reduction of the use of pharmaceuticals or their replacement. According to the Functional Food and Nutraceuticals market report [ 2 ], many consumers were prompted to turn to preventive or alternative health-care practices due to the increase of health-care costs [ 3 ].
Consequently, the consummation of functional foods and nutraceuticals increased substantially. Moderate consumption of grape wine mainly red has a beneficial health effects when combined with balanced diet, which is confirmed by many studies [ 4 , 5 , 6 , 7 , 8 , 9 ]. Some of the reported effects regarding health effects include the protection of the incidence of cardiovascular diseases, ischaemic stroke, hypertension, diabetes, dietary cancers, peptic ulcers, kidney stones and macular degeneration, as well as stimulation of resistance to infection and bone density retention [ 10 , 11 , 12 , 13 , 14 ].
However, apart from grapes, a whole range of other fruits that differ in shape, taste, colour and nutritive value can also be utilised for the production of wine [ 9 ], which are nowadays gaining the full acceptance at the market [ 15 ].
Fruit wines have proved to be an excellent dietary source of antioxidants, phytonutrients and minerals [ 16 ]. According to the European regulations, fruit wines must be obtained by the fermentation of fruits or respective juices other than grape. Based on the carbon dioxide retention and content, fruit wines can be classified either as still or sparkling, while their permitted alcoholic strength lies between 1.
Winemaking technology of fruit wines is mostly similar to that of grape wines, except for the variations based on the fruit used, that usually involves the adjustment of fruit juice for winemaking, for example, sugar content or acidity.
Geographical area, that is, the fruit cultivars typically grown in that specific area, mainly determines the production and consumption of different fruit wines. Non-grape fruits successfully used for the production of fruit wines in different parts of the world include blackberries, strawberries, currants, apples, wild apricots, pears, kiwifruit, plums, peaches, cherries, bananas, pineapples, cashew nuts, pomegranates, lemons, tangerines, oranges, dates, figs, and so on [ 17 , 18 ].
There is a large volume of published studies describing chemical composition, with the particular emphasis on various bioactive compounds, of different fruits and fruit juices [ 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ].
However, comprehensive reviews of respective fruit wines are still scarce, as well as the comparison of different fruit wines regarding their bioactive compounds. The primary focus of this chapter includes three most popular fruit wines in Croatia, produced from three different groups of fruit, namely berries blackberry wine , stone fruit sour cherry wine and pome fruit apple wine , in respect to chemical constituents affecting their nutritional, sensorial and health-related properties.
Furthermore, food-safety issues, that is, the presence of pesticides, mycotoxins and biogenic amines, are also tackled. Fruit wine consists of two primary ingredients—water and ethanol, the latter being the primary product of alcoholic fermentation, essential for both flavour and stability of wine. Fermentation is an anaerobic process carried out by yeast in which yeast converts the relatively high level of sugars present in fruits into ethanol and carbon dioxide [ 14 ].
Ethanol production is controlled by three main factors: sugar content, fermentation temperature and yeast strain. The alcohol content is usually expressed as a volume percentage. The role of ethanol in wine is multiple: it acts as an essential cosolvent along with water in extracting fruits constituents, it serves as a reactant in the generation of important volatile compounds e.
The secondary products of yeast metabolism include higher alcohols containing more than two carbons , also known as fusel alcohols or fusel oils [ 34 ]. Some of the representatives of higher alcohols are n -propanol, isobutyl alcohol 2-methylpropanol , 2-methyl butanol optically active amyl alcohol , isoamyl alcohol and 2-phenyl ethanol. Glycerol is the primary fermentation product of yeast, besides ethanol and carbon dioxide, and can indirectly contribute to the sensory character of the wine [ 35 ].
It is a colourless, odourless, non-volatile compound, without aromatic properties. However, it contributes significantly to the sweetness, as well as to the full and round mouth-feel of wine and wine texture [ 36 ]. There is a difference in the levels of glycerol formed by various yeast strains, and therefore glycerol production should be considered in the selection of wine yeast strains [ 37 , 38 ].
Glycerol is mainly produced during glyceropyruvic fermentation at the start of alcoholic fermentation, and its degradation can be detrimental to the wine quality—partly because of the decrease of its concentration and partly because of the resulting metabolic products [ 39 ]. Glycerol concentrations of 5. Furthermore, glycerol can be metabolised by lactic acid bacteria during cider maturation, decreasing its final sensorial quality.
Glycerol level was 4. Besides ethanol and glycerol, methanol can also be present in measurable concentrations in some types of fruit wines e. Fructose, glucose and, in some fruits, sucrose are the major sugars present in fruits. They are fermented by yeast during fruit wine fermentation, producing previously mentioned major metabolites: ethanol, carbon dioxide and glycerol. However, fruits other than grapes are often much lower in sugar content compared to grapes, which makes them unsuitable for winemaking unless sugar content is adjusted by the addition of most often sucrose [ 14 ].
Sugars may also be metabolised to higher alcohols, fatty acid esters, and aldehydes, which mostly define the primary aromatic character of wine [ 33 ]. The sugars that remain unfermented i. The authors noted that sugar mostly sucrose is often added during different stages of the blackberry wine production, so the wide range of reducing sugars concentration found in investigated samples is probably the result of the applied technological procedure.
Fruit species, climate and geomorphological character of soil determine the content of organic acids in fruit. Consequently, the acidity of fruits affects the fruit wine acidity.
Total acidity is the wine-quality parameter that gives the measure of the wine acidity, a parameter influencing the wine taste and the overall quality [ 43 ]. When it comes to grape wine tasting, a high level of acidity refers to excessively tart, sour and sharp wine attributes, while a low total acidity results in a flat-tasting wine that is more susceptible to infection and spoilage by microorganisms [ 45 ]. Organoleptic properties of musts and fruit wines are strongly influenced by organic acids [ 46 ].
The major organic acid present in blackberry, cherry and apple wines is malic acid, with reported concentrations of 3. The second most abundant is citric acid [ 14 ], while the predominant volatile acid is acetic acid, often expressed as the wine-quality parameter called volatile acidity.
Acetic acid is a secondary metabolite derived from a pyruvic acid, which is always formed during alcoholic fermentation. Its accumulation in wine is usually the result of the secondary infection of the fruit, that is, the acetic acid bacteria activity, which is promoted by excessive oxygen uptake.
The secondary infection can occur during the vinification process or after bottling [ 47 ]. Higher concentrations of acetic acid can detrimentally affect the organoleptic properties of wine, because of bitter taste and smell-like vinegar [ 39 ]. Besides acetic acid, as already mentioned, malic acid also contributes to the acidity of fruit wine.
However, its degradation by malolactic fermentation MLF can reduce the acidity of the wine. MLF can occur spontaneously during or at the end of alcoholic fermentation or can be induced by the addition of lactic acid bacteria starter cultures, namely Oenococcus oeni as the primary species used in MLF.
Compared to malic acid, lactic acid has a softer flavour, which results in the more desirable flavour profile of wine [ 48 ]. Furthermore, the conversion of malic acid to lactic acid results in reduced wine acidity and improved stability and quality of high-acid wines [ 49 ]. Knowledge of the volatile composition of wine is of great interest; since these compounds are responsible for the quality of wine aroma.
The aroma of fruit wines is mainly determined by volatile compounds produced by the fruit itself varietal wine aroma , as by-products of alcoholic and malolactic fermentation fermentative wine aroma , and formed during bottling, ageing and storing post-fermentative wine aroma [ 50 ]. Apart from the listed groups of volatiles, there are also many minor volatile and non-volatile compounds adding to the aroma of fruit wines, such as aldehydes, ketones, lactones, terpenes and phenols [ 51 ].
The amount of ethyl acetate in the investigated samples ranged from Although isoamyl alcohol was found in all samples, the measured values ranged from Fifty-five volatile compounds were detected in blackberry fruit juice before fermentation, while nine new aroma components such as octanoate, benzenepropanoic acid ethyl ester, ethyl benzoate, dodecyl ethyl, n-propanol, n-butanol, D-citronellol, benzaldehyde and cedrol were detected in natural ageing wine which appeared during secondary fermentation.
These findings emphasise the importance of natural ageing for the formation of aroma components of blackberry wine. Due to the high popularity of cherry wine, the volatile compounds of this fruit wine were in focus of several investigations as indicators of aroma profile of fruit wines. Fifty-one compounds were detected and subsequently quantified by GC—MS.
The conducted research revealed that the aroma-active compound profiles were dominated by ethyl 2-methyl propionate, 2,3-butanedione, ethyl butyrate, ethyl pentanoate, 3-methylbutanol, ethyl hexanoate, 3-hydroxybutanone, ethyl lactate, 1-hexanol, Z hexenol, ethyl hydroxyacetate, acetic acid, furfural, 2-ethylhexanol, benzaldehyde, propanoic acid, butanoic acid, guaiacol, beta-citronellol, hexanoic acid, 2-methoxymethylphenol, 2-ethylhydroxy-4H-pyranone, ethyl cinnamate and 2-methoxyvinylphenol.
The cluster analysis results suggested that esterification reactions and fermentation process were more extended during the ageing period and the production process could have a significant influence on volatile profile of cherry wines. The research revealed the major volatile components of investigated cherry wines: isoamylol, ethyl acetate, benzyl alcohol, benzaldehyde and diethyl succinate. The most abundant aroma compounds were esters, alcohols and lower fatty acids; total concentrations were Still, the dominant aroma component was isoamyl alcohol The same technique was used for the investigation of the temperature effect during apple winemaking on both the critical aroma compounds and sensory properties of wine.
The Idared wines had the best results of the sensory evaluation and high levels of butanol and acetic acid. Eighty volatile compounds belonging to groups of higher alcohols, fatty acids, esters and phenols were quantified.
These compounds were present in various amounts from 0. Alcohols formed the most abundant group, followed by esters and acids. Comparing to investigated grape wine, two alcohols, 4-methylpentanol and 2,3-butanediol, were not found in the three fruit wines. While the number of esters in raspberry 1.
Odour activity values were detected for 21 compounds while 6 of them were identified as the particular aroma substances for wild strawberry wine, in particular, methyl 2-methylbutyrate, ethyl 2-methylbutyrate, methyl 3-methylbutyrate, E hexenol, 1-octenol and phenylacetaldehyde. The formation of off-flavours represents the core problem of high-quality fruit wine production. The main compounds responsible for off-flavours of fruit wines are sulphur-containing volatiles, acetic acids and free amino nitrogen [ 14 ].
The volatile compounds containing sulphur, formed as a part of sulphur metabolism, include both molecules positively correlated to the aromatic profile of the wine volatile thiols , as well as those responsible for wine defects, such as notes described as cabbage, onion, rotten egg, garlic, sulphur and rubber. Hydrogen sulphide and mercaptans e. However, their perception threshold is also low [ 68 ]. Wine quality is significantly influenced by phenolic compounds, namely anthocyanins, flavonols, catechins and other flavonoids since they have an enormous impact on the sensory characteristics of wines, mainly colour and astringency [ 69 ].
Furthermore, they exhibit a range of antioxidant and pharmacological effects. Phenolic compounds can be classified in different ways because they are constituted at a large number of heterogeneous structures that range from simple molecules to highly polymerised compounds. Based on the total phenolic content, wines are commonly categorised to three major groups: i high in total phenolics, ii moderately high in total phenolics and iii low in total phenolics.
The total phenolic content of cherry, raspberry, black currant, bilberry, elderberry and sea buckthorn fruit wines proved to be comparable or even higher than that of grape red wines, while apple, plum and peach fruit wines had a lower total phenolic content than red grape wines [ 20 , 87 , 88 , 89 ]. Among the phenolic compounds with known antioxidant activity, flavonoids, phenolic acids and tannins are highlighted [ 26 ]. Values are expressed as gallic acid equivalents milligrams of gallic acid per litre of fruit wine.
Flavonoids , the most studied phenolics, are important components of the human diet.
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food. Most wines are produced from grapes throughout the world, however, fruits other than grapes, including apple, plum, peach, pear, berries, cherries, currants, apricot, and many others can also be profitably utilized in the production of wines. The major problems in wine production, however, arise from the difficulty in extracting the sugar from the pulp of some of the fruits, or finding that the juices obtained lack in the requisite sugar contents, have higher acidity, more anthocyanins, or have poor fermentability. The book demonstrates that the application of enzymes in juice extraction, bioreactor technology, and biological de-acidification MLF bacteria, or de-acidifying yeast like schizosaccharomyces pombe, and others in wine production from non-grape fruits needs serious consideration. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher.
Fruit Wine Production Workshop
To browse Academia. Skip to main content. You're using an out-of-date version of Internet Explorer. Log In Sign Up. Fermentation Process for Manufacturing of Wine from Emblica officinalis fruits. Kalyani Motghare.
Engineering and Manufacturing for Biotechnology pp Cite as. Winemaking is largely concerned with the progress of biotechnology and especially with the use of high cell density reactors. Entrapment is the most widely method to immobilise cells; several matrix can be used alginate, carrageenan, agar with different geometry beads, fibres, plates. Alcoholic fermentation of wine, malolactic fermentation, bottle fermentation known as the "Methode champenoise" and sparkling wines are among the industrial applications. Whereas prospects for this technology appear encouraging, further research is needed to optimise reaction variables, improve the long-term stability of the reactors, and understand more about secondary metabolite production by yeasts under these conditions. Nevertheless, several industrial trials have shown that fermented products with good flavour could be produced, and about 20 patents have been published which underlines the potential interest of this technology. Unable to display preview. Download preview PDF.
Immobilised Cell Technology in Winery and Fruit Wine Production
Pomegranate fruits are a very rich source of antioxidants, Vitamin B5 pantothenic acid , potassium, flavonoids and have numerous health benefits. It may help decrease the risk of having a heart disease, heart attacks, and strokes. These characteristics of pomegranate have great impact on the quality of wines.
The Indian fruit wine lovers have a lot to celebrate this Diwali season. It has been a great year for India and even better for the fruit wine producers in the country. So much wonderful, high-quality fruit is grown in India, it is so nice to see this development happening. Fruit wines are now widely accepted, consumption and production is up and quality is increasing quickly. This is all excellent news and constitutes a literal revival of the industry and potentially turning India into a leader of quality fruit wine production. The biggest producer of wine in India is presently Maharashtra and more specifically the region around the city of Nashik but this is changing fast. Fruit wines are now found and produced in most parts of India. From the foothills of the Himalayas where apples and berries grow, in Goa, home of cashew apples to the southern tip of Karala and Tamil Nadu, a region covered in tropical fruits and of course the mighty coconut. The country is awash with fruit, a lot of it not able to be stored for long or be transported long distances, so its a very good thing to ferment them into quality wines as a way to use the bounty of the country and provide a healthy and delicious alternative to beer or whisky which has been the staple for a long time.
Wine Project - Andhra Pradesh Industrial & Technical Consultancy ...
The Start of a Fruit Wine Industry in India
Tap into new customer groups with classic berry wines of excellent quality or stimulating sparkling fruit seccos. Indulge with fruit wine and secco concepts. Whether innovative mulled fruit wines or exotic fruit wine cocktails: we have the right fruit wine product to complement your portfolio appropriately. Our fruit wines are the bases for some of our most varied and innovative beverage concepts. The targeted fermentation of selected raw materials and the final refinement by our experts play a special role in the production of our fruit wines. We actively focus on current trends such as the increased use of exotic spices and extracts as well as the merging of product categories. No matter what specific ideas and wishes you have, our Austria Juice specialists in beverage and flavour development compose tailor-made products for you and your customers in close cooperation with you. As a globally operating company in the beverage industry with many years of experience, we have broad knowledge of the different markets, trends and developments. With our expertise and individual service we are sure to be your ideal partner when it comes to beverage solutions.
Fruit Wine Market - Global Industry Analysis, Size, Share, Growth, Trends, and Forecast 2016 - 2024
Fruit wines are prepared from the juice of fruits and naturally fermented with yeast. They are gaining popularity for their pleasant flavors and aromas. The alcohol formation in fruit wines is caused due to natural fermentation of fruits.
Indian Fruit Wine – Exciting and lots to Celebrate!
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol , carbon dioxide , and heat.
I writing this from India where I spent the last few days visiting many grape wineries and spoken to people interested in fruit wines at a wine tradeshow in Mumbai now being held here. Very interesting times in the India wine industry right now…. I must say that a fruit wine would match Indian cuisine a lot more than most dry grape wines and with a growing middle class that is starting to find out about a wine culture and opening their minds to new products, India can prove to be a fruit wine power house in the near future.
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies. Wine and its related products have been consumed since ancient times, not only for stimulatory and healthful properties, but also as an important adjunct to the human diet by increasing satisfaction and contributing to the relaxation necessary for proper digestion and absorption of food.