The production of fruit wines – a review

Velić, Darko; Velić, Natalija; Klarić, Daniela Amidžić; Klarić, Ilija; Tominac, Vlatka Petravić; Košmerl, Tatjana; Vidrih, Rajko

doi:10.17508/cjfst.2018.10.2.19

Cited by 21 publications

(20 citation statements)

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“…The main sugar present in fruits is sucrose which is fermented by yeast producing major metabolites ethanol, glycerol, and carbon dioxide (Velić et al., 2018 ). The produced wine had sugar content of 3 g and could be explained as the residual sugars that remain unfermented in the wine (Velić et al., 2018 ). The prepared wine had a low total soluble solid content of 4.8 ± 0.1%.…”

Section: Resultsmentioning

confidence: 99%

“…( 2002 ) supported the explanation and reported the occurrence of tartaric, citric, malic, succinic, and ascorbic acid in ripe fruit pulps. The organic acid composition is determined by the fruit species, climate and geomorphological property of soil (Velić et al., 2018 ). As a result, the acidity of fruit used in winemaking affects the acidity of the fruit wine.…”

Section: Resultsmentioning

confidence: 99%

“…kirkiana fruit juice with added L. javanica leaf extracts has the potential to produce functional fruit wines. The production of fruit wines from other fruits other than grapes is gaining customer interest because they are considered as functional foods (Velić et al., 2018 ).…”

Section: Introductionmentioning

confidence: 99%

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The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

Chawafambira

2021

Food Science & Nutrition

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

Chawafambira

2021

Food Science & Nutrition

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“…Prema Zakonu o vinu (NN 32/19) voćno vino je piće proizvedeno fermentacijom soka ili pulpe svježeg i za to pripremljenog koštičavog, jezgričavog, jagodičastog, bobičastog ili ostalog voća (osim grožđa), a kategorizira se kao voćno vino, likersko voćno vino, aromatizirano voćno vino, biser voćno vino, pjenušavo voćno vino ili razblaženo voćno vino. Posljednjih godina proizvodnja voćnih vina neprestano raste zbog sve veće potražnje potrošača za visokokvalitetnim voćnim vinima (Karlić et al, 2013), a ujedno privlače pažnju jer se smatraju funkcionalnom hranom (Velić et al, 2018). Hrana se može nazvati "funkcionalnom" ako pored svoje osnovne nutritivne vrijednosti na pozitivan i zadovoljavajući način utječe na jedan ili više ciljanih funkcija tijela smanjujući rizike razvoja pojedinih bolesti (Roberfroid, 2000(Roberfroid, , prema Čalić et al, 2011.…”

Section: Uvodunclassified

Volatile compounds of raspberry wines

et al. 2019

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Posljednjih godina proizvodnja voćnih vina neprestano raste zbog sve veće potražnje potrošača za visokokvalitetnim voćnim vinima. Voćna vina proizvode se fermentacijom soka ili pulpe koštičavog, jezgričavog, jagodičastog, bobičastog ili ostalog voća (osim grožđa). Cilj ovog rada bio je usporediti sastav isparljivih spojeva vina proizvedenih od šumskih i kultiviranih malina. Isparljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) i analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). U uzorku vina od šumske maline identificirano je 37 spojeva što predstavlja 90,5 % udjela isparljivih spojeva, dok je u uzorku vina od kultivirane maline identificirano 20 spojeva što predstavlja 93,9 % udjela isparljivih spojeva. Kiseline, fenoli i ugljikovodici nisu pronađeni u uzorku vina od kultivirane maline za razliku od uzorka vina od šumske maline. Uzorak vina od šumske maline imao je pet puta veći udjel C13-norizoprenoida nego uzorak vina od kultivirane maline. Vino od kultivirane maline sadržavalo je značajno veći udjel viših alkohola, dvostruko veći udjel izoamilnog alkohola, ali nije utvrđena veća razlika u sadržaju ukupnih estera između vina od kultivirane i šumske maline. Prema dobivenim rezultatima može se zaključiti da vino od šumske maline ima kompleksniji sastav isparljivih spojeva u odnosu na vino od kultivirane maline.

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“…Although grape is a widely accepted fruit for wine production, it is usually not available and affordable in the tropics [13,14]. Interestingly, non-grape wines are receiving great attention in recent years because it is considered as a functional food [15].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

Ire

2020

SAJRM

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Roselle (Hibiscus sabdariffa) grows abundantly in some parts of Nigeria and the plant has high nutritional value to all ages. Over the years, Nigeria has depended on imported wines to satisfy the demands for wine consumption by her citizens and this has placed huge economic burden on her economy. Hence, the need to exploit the commercial availability of Hibiscus sabdariffa for wine production. This study was aimed at comparative evaluation of red wine produced from Hibiscus sabdariffa L. and Citrus sinensis juice using Saccharomyces cerevisiae isolated from palm wine and brands of commercial wine. The Roselle calyx extract and sweet orange juice in the ratio of 3:1 was inoculated with the palm wine yeast and allowed to ferment for 14 days at 28±2°C. Physicochemical and microbiological parameters of the fermenting ‘must’ were monitored at intervals using standard methods. Culturable microorganisms was not detected in the ‘must’ at Day 0, but only yeast cells which have a mean count of 2.77 x 104 Cfu/ml and 2.25 x 104 Cfu/ml were present in the fermenting ‘must’ at Day 7 and 14, respectively. There were significant differences (p<0.05) among the parameters monitored in this study except pH and specific gravity (SG) of the fermenting ‘must’. The data obtained demonstrated that there was a decline in pH, reducing sugar, and SG of the fermenting ‘must’ which ranged from 3.8-3.5, 23-2.10 g/L and 1.08-1.00 oBrix % w/w, respectively. However, this study reported increase in alcohol content (0 - 10.87% v/v), titratable acidity (0.45 - 0.68 g/mL), and temperature (26.0 - 30.7°C) during the fermentation of the ‘must’. The wine produced had a bright red colour, pH of 3.5, alcohol content of 10.87% v/v, SG of 1.00 oBrix % w/w, and titratable acidity (TA) of 0.68%. The outcome of this study indicated that the wine produced is slightly more preferable than some commercialized brands of wine based on sensory scores. Since, the alcoholic beverage developed during fermentation process is in generally of acceptable quality as a good table wine thus, it can be concluded that our wine is a good product recommendable.

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The production of fruit wines – a review

Cited by 21 publications

References 0 publications

The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

The effect of incorporating herbal (Lippia javanica) infusion on the phenolic, physicochemical, and sensorial properties of fruit wine

Volatile compounds of raspberry wines

Comparative Analysis of Red Wine Produced from Hibiscus sabdariffa l. and Citrus sinensis Juice Using Saccharomyces cerevisiae Isolated from Palm Wine and Different Brands of Commercial Wine

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