ISSN: 2574-2701
Authors: Kumsa Negasa Andersa*
Fruit wine is an important part of our diet that contains essential part of vitamin and minerals that contribute to overall strength for our health. Like other beverages fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry, or black berry which are nutritive, more tasty, and mild stimulants. These fruits undergo a period of fermentation and aging. They usually have an alcohol content ranging between 5 and 13%. Wines made from fruits are often named after the fruits. No other drinks, except water and milk, have earned such universal acceptance and esteem throughout the ages as has wine. Wine is a food 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 most of the nutrients present in the original fruit juice. The nutritive value of wine is increased due to the release of amino acids and other nutrients from yeast during fermentation. The quality of fruit wine is easily affected during fermentation due to inappropriate selection of strain for fermentation and poor management of others fermentation conditions. In this present review, I discussed, history of fermentation, initial quality of grape fruit and wine quality, fermentation stage of wine, factors influencing fermentation and wine quality.
Keywords: Fermentation; Fruits; Wine; Wine Quality; Yeast
