Properties of some fruit wines

Physicochemical and Volatile Compounds Analysis of Fruit Wines Fermented with Saccharomyces cerevisiae: FTIR and Microscopy Study with Focus on Anti-Inflammatory Potential

“…In very recent reports [ 2 , 3 ] of the same types of wines, the obtained results showed that FTIR spectra (1800–900 cm −1 ) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines, of wine authentication, and of its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity, and their health properties, correspond to the main shifts in the polyphenol region of the present report.…”

“…On average, the collection of the three replicates for each sample took 3–5 min. Ferulic acid and rutin were used as references [ 2 , 3 , 17 ].…”

“…This may contribute to the reduced risk of some chronic diseases, including cardiovascular disorders or type 2 diabetes [ 1 ]. Although red and white wines are still mostly prepared from grapes, in recent years there has been a growing interest in producing unique wines from other fruits, such as apples, pears, apricots, peaches, cherries, and varied berries [ 1 , 2 ]. Many tropical and subtropical fruits, including oranges, mangoes, bananas, and pineapples, started to be introduced to the wine market as an attractive addition to the human diet, with a huge amount of valuable beneficial compounds rarely found in typical grape wines, but also rich in volatile compounds which cause a significant impact on their aroma and unique colors [ 2 , 3 , 4 ].…”

“…Although red and white wines are still mostly prepared from grapes, in recent years there has been a growing interest in producing unique wines from other fruits, such as apples, pears, apricots, peaches, cherries, and varied berries [ 1 , 2 ]. Many tropical and subtropical fruits, including oranges, mangoes, bananas, and pineapples, started to be introduced to the wine market as an attractive addition to the human diet, with a huge amount of valuable beneficial compounds rarely found in typical grape wines, but also rich in volatile compounds which cause a significant impact on their aroma and unique colors [ 2 , 3 , 4 ]. These alternative fruit wines offer a distinct flavor profile and often boast higher levels of vitamins, minerals, and antioxidants compared to traditional grape wines.…”

“…Additionally, as shown in recent studies, exotic fruits such as persimmon, kiwifruit, and pomegranate are great sources of bioactive substances [ 4 , 5 ]. The impact of different cultivars of kiwifruit on the bioavailability of minerals in rats who were fed atherogenic diets enriched with these fruits was proved, which may be related to the presence of polyphenols and tannins [ 2 ]. What is important is the bioactivity of the investigated fruits after wine preparation [ 3 ].…”