Vasantha Rupasinghe, HP; Joshi, VK; Smith, A; Parmar, I
The process of winemaking is the result of biochemical transformations brought about by the action of several enzymes from various microorganisms, including yeasts, especially Saccharomyces cerevisiae, resulting in alcoholic fermentation producing ethanol as the main ingredient of alcoholic beverages like wines. Lactic acid bacteria also play a very significant role in carrying out a secondary process, known as malolactic fermentation, though most bacteria are involved in the spoilage of wines, as is the case with acetic acid bacteria. Furthermore, the fruit must is also exposed to numerous enzymes originating from sources other than yeasts and bacteria that contribute to the reactions involved in winemaking. Most wines are produced from grapes, but fruits other than grapes are also used to produce wines. In recent years, however, nongrape fruit wines have been gaining consumer interest mainly due to the scientific evidence of various health benefits of habitual consumption of a wide variety of fruits and their products. The emerging fruit wines include those of blueberries, blackberries, strawberries, and cherries. The focus of this chapter is to provide a review of the chemistry behind fruit wine manufacturing; discuss the nutritional composition, antioxidant capacity, and biological activity of these wines; and compare their composition with that of traditional grape wines. In general, fruit wines are a good dietary source of minerals, such as potassium, calcium, and phosphorus; antioxidants and phytonutrients, such as carotenoids (carotene and lutein); and phenolic compounds (anthocyanins, flavonols, flavan-3-ols, proanthocyanidins, ellagitannins, and phenolic acids). In contrast to traditional red wines, limited studies have been conducted on human health benefits of fruit wines, and thereby in-depth investigations using human clinical trials are needed to better understand the potential health benefits of specific fruit wines. In discussing the chemistry, the significance of chemical reactions in winemaking is included, with illustrative pathways.
Alcoholic fermentation; Amines; Antioxidants; Carbamate; Carbon metabolism; Enzymes; Ethanol; Fruit wines; Glycolysis; Health benefits; Minerals; Nitrogen metabolism; Polyphenols; Pyruvate; Volatiles; Yeast malolactic fermentation; Amines; Antioxidants; Bacteria; Bioactivity; Enzymes; Ethanol; Fermentation; Flavonoids; Fruits; Lactic acid; Metabolism; Minerals; Nutrition; Yeast; Alcoholic fermentation; Carbamate; Carbon metabolism; Fruit wines; Glycolysis; Health benefits; Malolactic fermentation; Nitrogen metabolism; Polyphenols; Pyruvates; Volatiles; Wine
Kosseva, MR; Joshi, VK; Panesar, PS