F o o d B i o s c i e n c e 9 ( 2 0 1 5 ) 8 0 – 9 6

Available online at www.sciencedirect.com

http://dx.doi.org/10.2212-4292/& 2014 El

nCorresponding aE-mail address:

journal homepage: www.elsevier.com/locate/fbio

Wines from fruits other than grapes: Current statusand future prospectus

Umesh B. Jagtap, Vishwas A. Bapatn

Department of Biotechnology, Shivaji University, Vidyanagar, Kolhapur 416 004, (MS), India

a r t i c l e i n f o

Article history:

Received 18 March 2014

Received in revised form

29 October 2014

Accepted 10 December 2014

Available online 18 December 2014

Keywords:

Bioactive compounds

Fermentation

Fruits

Sensory analysis

Wine

1016/j.fbio.2014.12.002sevier Ltd. All rights rese

uthor. Tel.: þ91 231 26093vabapat@gmail.com (V.A

a b s t r a c t

Several tropical, subtropical and temperate fruits although they differ in shape, colour,

taste and nutritive values, provide numerous health benefits. Some of the edible fruits

ripen within a very short period, usually leading to an overabundance of the fruits when

harvested. Many of the fruits are consumed fresh, but large quantities of harvested fruits

are wasted during peak harvest periods, due to the high temperature and humidity, poor

handling, poor storage facilities and microbial infections. Therefore, winemaking from

such ripe fruits or their juices is considered as an alternative of utilizing surplus and over-

ripe fruits for generating additional revenues for the fruit growers. This review summarizes

current knowledge about the usage of fruits other than grapes for winemaking and

elaborates their properties; mainly quality, consumption, nutrition, sensory evaluation

and health benefits. Hence, production and commercialization of non-grape fruit wines is

the basis for the standardization of technologies for reducing post-harvest losses and

contributes to the economy of the existing wine industry.

& 2014 Elsevier Ltd. All rights reserved.

Contents

1. Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 812. Case studies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

2.1. Temperate fruit crops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83

2.1.1. Apple (Malus domestica Borkh.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 832.1.2. Blueberry (Vaccinium sps). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 852.1.3. Cherry (Prunus cerasus L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 852.1.4. Elderberry (Sambucus nigra L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 852.1.5. Peach (Prunus persica (L.) Batsch). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 862.1.6. Raspberry (Rubus spp.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

2.2. Tropical and subtropical fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

2.2.1. Banana (Musa spp.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 862.2.2. Cacao (Theobroma cacao L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 872.2.3. Cagaita (Eugenia dysenterica DC) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87

rved.

65/þ91 231 2609155; fax: þ91 231 2691533.. Bapat).

F o o d B i o s c i e n c e 9 ( 2 0 1 5 ) 8 0 – 9 6 81

2.2.4. Cupuassu (Theobroma grandiflorum Schum.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 872.2.5. Custard apple (Annona squamosa L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 882.2.6. Gabiroba [Campomanesia pubescens (DC.) O. Berg] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 882.2.7. Guava (Psidium guajava L.). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 882.2.8. Jaboticaba (Myrciaria jaboticaba Berg). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 882.2.9. Jackfruit (Artocarpus heterophyllus Lam.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 882.2.10. Jamun (Syzygium cumini L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 892.2.11. Kiwifruit (Actinidia spp.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 892.2.12. Lychee (Litchi chinensis Sonn). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 892.2.13. Mango (Mangifera indica L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 892.2.14. Orange (Citrus sinensis [L.] Osbeck) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 902.2.15. Palm (Elaeis guineensis Jacq). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 912.2.16. Papaya (Carica papaya L.). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 912.2.17. Pineapple (Ananas comosus (L.) Merr.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 912.2.18. Pomegranate (Punica granatum L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 922.2.19. Soursop (Annona muricata L.). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 922.2.20. Sweet potato (Ipomoea batatas L.) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 922.2.21. Umbu (Spondias tuberosa L.). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

3. Concluding remarks and perspectives. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93Conflict of interest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93

1. Introduction

Winemaking is one of the most ancient of man's technolo-gies, and is now one of the most commercially prosperousbiotechnological processes (Moreno-Arribas & Polo, 2005). Thetechnique of winemaking is known since the dawn ofcivilization and has followed human and agricultural pro-gress (Chambers & Pretorius, 2010). The earliest biomoleculararchaeological evidence for plant additives in fermentedbeverages dates from the early Neolithic period in Chinaand the Middle East, when the first plants and animals weredomesticated and provided the basis for a complex societyand permanent settlements (McGovern, Mirzoian, & Hall,2009). In ancient China, fermented beverages were routinelyproduced from rice, millet and fruits (McGovern et al., 2004).However, in earlier years in Egypt, a range of natural productsspecifically; herbs and tree resins were served with grapewine to prepare herbal medicinal wines (McGovern et al.,2009). Many of the polyphenols and other bioactive com-pounds in the source materials are bonded to insoluble plantcompounds. The winemaking process releases many of thesebioactive components into aqueous ethanolic solution, thusmaking them more biologically available for absorption dur-ing consumption (Shahidi, 2009). Wine is a distinctive productthat influences major life events, from birth to death, vic-tories, auspicious occasions, harvest and other events, due toits analgesic, disinfectant, and profound mind-altering effects(Bisson, Waterhouse, Ebeler, Walker, & Lapsley, 2002;McGovern et al., 2004). Fruits produced by many indigenoustrees are edible and can ripen within a very short span oftime, generating surplus production. Many of these areconsumed fresh, but large quantities are wasted during peakharvest periods, due to high temperature, humidity fluctua-tions, improper handling, inadequate storage facilities, incon-venient transport and microbial infections. The food industry

uses a variety of preservation and processing, methods toextend the shelf life of fruits and vegetables such that theycan be consumed year round, and transported safely toconsumers all over the world, not only those living near thegrowing region (Barret & Lloyd, 2012). Therefore, utilization ofripe fruits or their juices for wines production is considered tobe an attractive means of utilizing surplus and over-ripenfruits. Moreover, fermentation helps to preserve and enhancethe nutritional value of foods and beverages. The researchunderway currently is to assess the potential of fruit specieswhich have been explored by the food industries to meet thegrowing needs of the ever increasing consumer market forseveral fruits by-products including wines. In this context,fermentation steps aim to achieve the following:

�

Preservation by means of acidification/alcohol production � Alteration of chemical nature and sensory properties

of fruit

� Improvement in efficacy of some bioactive constituents � Enhancement of nutritional value of foods and beverages � Increase in consumption and export of processed fruit

products

� Attribution to better transportation and distribution

system

� To reduce post-harvest and production losses � To generate more profits � Improved cultivation and commercialization � Promote sustainable use of biomes

A wide variety of analytical techniques have been stan-dardized for characterizing various foodstuffs mainly wine,honey, tea, olive oil and juices (Table 2). Simultaneously,consumer preferences for wine selection depend on severalproperties such as pleasant colour, taste, aroma, ecological

Table 1 – Summary of the fruits used as substrates for wine production.

Common/vernacularname

Latin name Family Fermentative microorganism used References

Apple Malus domestica Borkh. Rosaceae S. cerevisiae strain CCTCC M201022 Wang et al. (2004)Banana Musa sapientum L. Musaceae S. cerevisiae Akubor et al. (2003)Black Raspberry Rubus occidentalis L. Rosaceae – Jeong et al. (2010)Cacao Theobroma cacao L. Malvaceae S. cerevisiae UFLA CA 1162 Duarte et al. (2010a)Cagaita Eugenia dysenterica DC Myrtaceae S. cerevisiae UFLA CA 11Cajà Spondias mombin L. Anacardiaceae – Dias, Schwan and Lima

(2003)Cashew nutapple

Anacardium occidentale L. Anacardiaceae S. cerevisiae Ogunjobi and Ogunwolu(2010)

Cherry Prunus cerasus L. Rosaceae S. cerevisiae Sun et al. (2011)Cupuassu Theobroma grandiflorum

Schum.Malvaceae S. cerevisiae UFLA CA 1162 Duarte et al. (2010a)

Custard apple Annona squamosa L. Annonaceae S. cerevisiae NCIM 3282 Jagtap and Bapat (2014)Elderberry Sambucus nigra L. Caprifoliaceae Wine yeast Schmitzer et al. (2010)Gabiroba Campomanesia pubescens

(DC.)O. BergMyrtaceae S. cerevisiae UFLA CA 1162 Duarte et al. (2010a)

Guava Psidium guajava L. Myrtaceae S. cerevisiae NCIM 3095 and NCIM3287

Sevda and Rodrigues(2011)

Jackfruit Artocarpus heterophyllusLam.

Moraceae – Asquieri, Rabêlo andSilva (2008)

Jambhul Syzgium cumini (L.) Skeels. Myrtaceae S. cerevisiae Chowdhury and Ray(2007)

Jaboticaba Myrciaria jaboticaba Berg Myrtaceae S. cerevisiae UFLA CA 1162 Duarte et al. (2010a)Kiwi Actinidia deliciosa C.F.Liang

and A.R.Ferguson.Actinidiaceae – Soufleros et al. (2001)

Lychee Litchi chinensis Sonn Sapindaceae S. cerevisiae UFLA CA11, UFLACA1174, and UFLA CA1183

Alves et al. (2011)

Mango Mangifera indica L. Anacardiaceae S. cerevisiae CFTRI 101 Reddy and Reddy (2005)Mao Antidesma thwaitesianum

MuellEuphorbiaceae – Nuengchamnong and

Ingkaninan (2010)Orange Citrus sinensis (L.) Osbeck Rutaceae – Selli et al. (2008)Palm Elaeis guineensis Jacq. Arecaceae – Lasekan et al. (2007)Papaya Carica papaya L. Caricaceae Williopsis saturnus var. Mrakii NCYC

2251Lee et al. (2011a)

Peach Prunus persica (L.) Batsch Rosaceae S. cerevisae Davidovic et al. (2013)Pineapple Ananas comosus (L.) Merr. Bromeliaceae Dried bakery yeast Pino and Queris (2010)Pomegranate Punica granatum L. Punicaceae S. cerevisiae var. bayanus Mena et al. (2012)Purple SweetPotato

Ipomoea batatas L. Convolvulaceae S. cerevisiae Ray, Panda, Swain, andSivakumar (2012)

RabbiteyeBlueberry

Vaccinium ashei Reade Ericaceae S. cerevisiae Su and Chien (2010)

Raspberry Rubus idaeus L. Rosaceae S. cerevisiae and S. bayanus Duarte et al. (2010b)Soursop Annona Muricata L. Annonaceae S. cerevisiae Okigbo and Obire (2009)Umbu Spondias tuberosa L. Anacardiaceae S. cerevisiae UFLA CA 1162 Duarte et al. (2010a)

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production, guaranteed origin, quality and sensory percep-tions offered by the complex combinations of hundreds ofcomponents present in wine (Saurina, 2010). No food orbeverage is worth producing, distributing or marketing with-out having an approximate idea that its sensory quality isaccepted by consumers (Tuorila & Monteleone, 2009). Apartfrom grapes, there are many other fruits available that can beused as substrates for winemaking. Amongst various fruits,grapes are the most technically and commercially used assubstrates for winemaking. The impact of the model plantgrape is relevant, hence genetic and molecular studies on thisplant species have been proved to be very successful in

winemaking (Pretorius & Høj, 2005). According to the routinedefinition, wine is a fermented beverage produced fromgrapes only, otherwise wine is given the prefix of the fruitfrom which it originates (Voguel, 2003). Today, a big variety offruits which differ in shape, colour, taste and nutritive value,are available in the market and many are utilized widely forproduction of fermented beverages (Fig. 1 and Table 1).

Wine consists of a diverse commodity class composed ofthe yeast fermentation products of must (or fruit juice). Wineis a fruit product, but fermentation produces a variety ofchemical changes in the must, and so wine is far from beingjuice with ethanol added. Both clinical and experimental

Fig. 1 – Some tropical/sub-tropical/temperate fruits used in winemaking.

F o o d B i o s c i e n c e 9 ( 2 0 1 5 ) 8 0 – 9 6 83

evidences suggest that moderate consumption of red wineoffers greater protection to health by reducing cardiovascularmorbidity and mortality and this is attributed to antioxidantpolyphenolics other than alcohol which are found particu-larly in red grape wine (Gresele et al., 2011; Halpern, 2008).The phenolic acids can scavenge free radicals and quenchreactive oxygen species and therefore provide effectivemeans of preventing and treating free radical mediateddiseases (Shahidi, 2009). Also, wine polyphenols can lead tothe modulation of both oral and gut microbiota (Requenaet al., 2010). A partial summary of phytochemicals present infruit wines (excluding grape wine) along with their bioactiv-ities is presented in Table 3.

The focus of this review is to present a survey of fruit winesother than grape wine and to contribute to the popularization ofthese wines for their uses in human nutrition.

2. Case studies

2.1. Temperate fruit crops

2.1.1. Apple (Malus domestica Borkh.)Apple (M. domestica Borkh.) is the most economically impor-tant and worldwide consumed fruit differing in organolepticand nutritional characteristics and available in the market.It ranked fourth within the fruit crops in 2006 followingbananas, grapes and citrus (http://www.faostat.fao.org). Thefermented beverage obtained from apple is a popular drink in

many western countries known as apple wine or cider andhas become second largest fruit wine industry with increas-ing demand in China due to the overproduction of apples(Fan, Xu, & Yu, 2006; Wang, Xu, Zhao, & Li, 2004). Apple juicecontains many sugars, including fructose, glucose, and sucrosealong with other carbohydrates, in varying concentrations. Theslow and incomplete alcoholic fermentations of apple juice arechronic problems for the fruit wine industry, which leads tospontaneous loss of tank capacity because of extended proces-sing times and possible off-taste of the final product due to thehigh concentration of residual sugars, mainly fructose. There-fore, Wang, Xu, Hu, and Zhao (2004) studied a non-linear kineticmodel to predict the consumption of different sugars (glucose,fructose and sucrose) as a substrate, during apple wine yeastfermentation with Saccharomyces cerevisiae strain CCTCCM201022 at flask-scale level. This model was used to predictsugar utilization by this specific yeast strain beginning atvarious initial sugar concentrations. This model was based onthe logistic equation of yeast growth, growth-associated pro-duction of ethanol with a lag time, and consumption of sugarsfor biomass formation and maintenance. The results obtainedbased on estimated kinetic parameters and the characteristicsof sugar utilization showed that the yeast examined appearedto be glucophilic. Due to the high fructose content in applejuice, the evaluation and selection of a fructophilic yeast straincould be significant to the apple wine industry. Therefore,the non-linear kinetic model developed by Wang et al. (2004)served as a potential tool for solving the fermentation problemsby strain evaluation and selection of yeast fermentationperformance.

Table 3 – Major phytochemicals in fruit wines and their bioactivities.

Phytochemicals Wine source Bioactivities References

Phenoliccompounds

Antidesma thwaitesianumMuell.,

Antioxidant Nuengchamnong andIngkaninan (2010)

Blueberry and Blackberry Antioxidant Johnson and Mejia (2012)Elderberry Antioxidant Schmitzer et al. (2010)Fruit belongs to Myrtaceae Antioxidant Nuengchamnong and

Ingkaninan (2009)kiwifruit Antioxidant Towantakavanit et al.

(2011)Orange Antioxidant Kelebek et al. (2009)Pomegranate Antioxidant Mena et al. (2012)Raspberry Antioxidant Aguirre et al. (2010)Sweet potato Antioxidant Panda et al. (2013)

Carotenoides Mango Antioxidant Varakumar et al. (2011)Polysaccharide Korean Black Raspberry

(Rubus coreanus Miquel)Immune stimulating activities Hwang and Shin (2011)

Melatonin Pomegranate wine Neuro-hormone influencing circadian rhythm, regulatesbone metabolism, antioxidant,

Mena et al. (2012)

Table 2 – A summary of analytical techniques used to investigate the chemical components in wine.

Class ofcompounds

Wine source Instrument used References

Mineralelements

Different tropical fruits Inductive coupled plasma atomic emissionspectrophotometer (ICP-AES)

Rupasinghe and Clegg (2007)

Volatilecompounds

Mango GC/FID, GC/MS, Pino and Queris (2011b)

Pineapple HS-SPME (Headspace-solid-phasemicroextraction) GC/MS

Pino and Queris (2010)

Cacao, Cupuassu, Gabiroba,Jaboticaba and Umbu

GC/FID Duarte et al. (2010a)

Papaya HS-SPME-GC/MS/FID Lee et al. (2011)Cherry HS-SPME-GC/MS Sun et al. (2011)Apple SPME-GC Satora, Sroka, Duda-Chodak, Tarko

and Tuszynski (2008)Cagaita GC/FID Oliveira et al. (2011)Raspberry GC/FID, GC/MS Duarte et al. (2010b)Elderberry GC/FID Kaack (2008)

Phenoliccompounds

Cherry HPLC Sun et al. (2011)

Orange HPLC Kelebeck et al. (2009)Apple HPLC Satora (2008)Fruit belong to Myrtaceae LC-ESI-MS/MS Nuengchamnong

and Ingkaninan (2009)Antidesma thwaitesianum LC-ESI-MS/MS,HPLC/MS Nuengchamnong

and Ingkaninan (2009)Raspberry HPLC-DAD Duarte et al. (2010b)Rubus coreanus HPLC-PDA/MS Ku and Mun (2008)

Amino acids Grape HPLC Callejόn et al. (2010)Biogenicamines

Bokbunja (Rubus coreanus Miq.) UPLC/Q-TOF/MS Jia, Kang, Park, Lee, and Kwon(2012)

Organicacids

Cagaita HPLC Oliveira et al. (2011)

Orange HPLC Kelebeck et al. (2009)Raspberry HPLC-UV Duarte et al. (2010b)

Sugars Orange HPLC Kelebeck et al. (2009)Alcohol Raspberry HPLC-RI Duarte et al. (2010b)Melatonin Pomegranate LC-ESI-MS/MS Mena et al. (2012)

F o o d B i o s c i e n c e 9 ( 2 0 1 5 ) 8 0 – 9 684

The apple wine consists of different volatile components;however, both qualitative and quantitative information oncharacterizing aroma producing compounds in apple wine

and their formation during fermentation are desired toprovide quality control for apple wine. Some of the earliermethods including liquid–liquid extraction, static headspace

F o o d B i o s c i e n c e 9 ( 2 0 1 5 ) 8 0 – 9 6 85

sampling, direct injection and solid phase extraction used forthe analysis of volatile compounds in apple wine weretedious, time consuming, sometimes requiring large amountsof samples and solvents. To overcome these problems head-space solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) technique were devel-oped and employed for determination of flavour volatiles inapple wine with an alcohol content below 12% (v/v) (Wanget al., 2004). Similarly, a reliable SPE-HPLC/DAD method wasdeveloped for the simultaneous separation and quantitationof 10 furan derivatives in apple cider and wine matrices,including 5-hydroxymethyl-2-furaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-furoic acid, 2-furaldehyde, 3-furaldehyde, 2-acetylfuran, 5-methyl-2-furaldehyde, methyl2-furoate, 2-propionylfuran and ethyl 2-furoate (Hu, Hernandez,Zhu, & Shao, 2013).

In another report, Fan et al. (2006) studied the effects ofoak chips having diverse geographical origins (French, Amer-ican and Chinese), with different toast levels (light, heavy andmedium), dosages and ageing times on volatile compounds ofapple cider. There was no significant differences observed involatile compositions of ciders aged with French oak chipsand American oak chips but significant difference wasobserved with ciders aged with Chinese oak chips. Further-more, the volatile components and its concentration in theciders depended on toasting level and dosage of oak chips.The medium toasting level oak chips released the highestconcentrations of volatile components into the ciders. There-fore, the aroma compounds of cider can be increased by usingmature oak chips, but additional research, including sensoryevaluation is needed (Fan et al., 2006).

2.1.2. Blueberry (Vaccinium sps)Several Vaccinium species are important commercially, likehighbush (Vaccinium corymbosum), lowbush (Vaccinium angusti-folium), rabbiteye (Vaccinium ashei) blueberries and large cran-berries. The blueberry fruits and beverages made from fruitscontain bioactive molecules having anti-diabetic properties(Basu et al., 2010; Stull, Cash, Johnson, Champagne, & Cefalu,2010). Studies carried out by Johnson, Lucius, Meyer, and deMejia (2011) showed that highbush blueberry (V. corymbosum)fruits were a rich source of antioxidant phenolic compoundshaving α-amylase and α-glucosidase inhibitory capacity ascompared to acarbose, a known anti-diabetic drug. Theanalysis of wines prepared from different blueberry cultivarsfermented at room temperature and low temperatures werecarried out and compared with respect to pH (3.5–6.3), Brix(13.6–29.7), total polyphenols (375.4–657.1 μg GAE ml�1 wine),and antioxidant capacity (4.5–25.1 mM Trolox equivalent).However, the blueberry wines also possess α-amylase andα-glucosidase inhibitory action, which are important for type2 diabetes management (Johnson et al., 2011). A capillaryelectrophoresis analysis of blueberry wine led to the deter-mination of kaempferol, ferulic acid, vanillic acid, caffeic acid,gallic acid and protocatechuic acid (Li et al., 2011).

Recently, the chemical composition and antioxidant activ-ities of Blueberry (V. ashei Reade) wines commercially avail-able in Illinois, USA have been evaluated to study theirpotential health benefits (Johnson & Mejia, 2012). Blueberrywines had an average total polyphenolic content of

1623.37645.5 mg l�1 ellagic acid equivalents (EAE), totalanthocyanin content of 20.82712.14 mg l�1 (cyanidin equiva-lents) and antioxidant capacity of 21.2177.71 mM l�1 troloxequivalents (TE). The results suggested that fruit wines madefrom blueberries may have potential health applications andtherefore could contribute to the economy of the wineindustry (Johnson & Mejia, 2012).

2.1.3. Cherry (Prunus cerasus L.)The Shandong province of China is the largest producer ofcherry (P. cerasus L.) crop occupying more than 8000 ha,producing 60,000 t fruits annually, generating sales revenueof over 2 billion Chinese Yuan (Han et al., 2008). The cherryfruits are perishable and those that are damaged duringtransportation may not be suitable for fresh consumption.Therefore the fruits are often processed into juice and wine toavoid post-harvest losses. The Shandong cherry wine hasbecome popular in China due to its characteristic and distinctflavour and is important sector of the fruit industry. Recently,tart cherries of the ‘Early Richmond’ variety were fermentedby using different S. cerevisiae (BM44, RA17, RC212, D254, D21and GRE) strains to study their effect on the production ofvolatiles and polyphenols (Sun, Jiang, & Zhao, 2011). All thewines prepared were rich in acetic acid and 3-methylbutanol,followed by 2-methylpropanol and ethyl lactate. However,RA17 and GRE fermented cherry wines contained higheramounts of esters and acids while, D254 fermented cherrywine contained a higher concentration of alcohols. The cherrywines all contained polyphenols (chlorogenic and neochloro-genic acids) anthocyanins (cyanidin 3-glucosylrutinoside andcyanidin 3-rutinoside) in higher amount. The principal compo-nent analysis classifies the cherry wines into three groups: (1)RA17 and GRE, (2) RC212 and D254 and (3) BM44 and D21according to the volatiles and polyphenols present (Sun et al.,2011).

2.1.4. Elderberry (Sambucus nigra L.)Elderberry (S. nigra L.) is a widespread species that grows onsunlight-exposed locations in Asia, Europe, North Africa andUSA. The species is of appreciable importance as a source ofedible fruits rich in phytochemicals, secondary metabolitesincluding anthocyanins and phenolics, having antioxidant,anti-inflammatory and immune-stimulating activities. (Tholeet al., 2006; Youdim, Martin, & Joseph, 2000). The colour andchemical composition, antioxidant capacity of elderberrymust and wine was studied by Schmitzer, Veberic, Slatnar,and Stampar (2010). Elderberry wine produced here wasintense red, having pH 3.9 with moderate ethanol concentra-tion (13.2% v/v). Total phenolic content of elderberry mustand wine ranged up to 2004.13 GAE l�1. Elderberry must andwine were rich sources of phenolic compounds (chlorogenicacid, neochlorogenic acid, quercetin-3-rutinoside, quercetin-3-glucoside, kaempferol-3-rutinoside, and five cyanidin basedanthocyanins). Elderberry wine showed higher antioxidativepotential (9.95 mM trolox l�1) than elderberry must (8.18 mMtrolox l�1). Antioxidative potential of elderberry wine was inthe range of red wine, and significantly correlated with thetotal phenolic content of elderberry wine.Total phenoliccontent and antioxidant potential of elderberry wine were

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significantly decreased with ageing and storage (Schmitzeret al., 2010).

2.1.5. Peach (Prunus persica (L.) Batsch)Peach (P. persica (L.) Batsch) is a tasty, sweet drupe fruitbelonging to family Rosaceae. The wine was prepared fromRedhaven variety of Peach contains lower alcohol content, TAand higher pH compared with white wine. The peach winepossess higher total phenolic content (402.53 mg l�1 GAE) andtotal flavonoid content (332.67 mg l�1 CAE) compared towhite wines which have TPC (243.67�319.00 mg l�1 GAE)and TFC (129.67�175.17 mg l�1 CAE) resulting in higher anti-oxidant activities of peach wine. The main phenolic com-pounds found in peach wine were chlorogenic acid, caffeicacid, and catechin. The Peach wine was accepted by con-sumers as well as sensory panellists (Davidovic et al., 2013).

2.1.6. Raspberry (Rubus spp.)Korean black raspberry (R. coreanus Miquel) is widely culti-vated in Korea and is available fresh but also consumedfrozen and processed into juice, jam, ice cream and wine(Hager, Howard, Prior, & Brownmiller, 2008) and has beenused as an oriental tonic medicine (Lim, Jeong, & Shin, 2012).Korean black raspberry juice and wine were rich source ofphenolic compounds and its wines have been popular astraditional alcoholic beverages in Korea (Ku & Mun, 2008). Limet al. (2012) studied the changes in the physicochemicalproperties and key compounds of the Korean black raspberrywines made from juice, juice–pulp and juice–pulp–seeds. Theresults revealed that the colour intensity of the wine madefrom juice supplemented with pulp and seeds were increasedas compared with the wine made from only juice. However,citric acid and amino acid contents of the wines were reducedto 90% and less than 10% respectively by fermentationwhereas; the total volatile compound content was increased5.3 times having maximum content of isobutanol, n-propanoland isoamyl acetate. The juice pulp–seed supplemented winewas rich in anthocyanin, polyphenols and proanthocyaninpossess highest antioxidant activity. The content ofproanthocyanidin in raspberry wine is two to three timesgreater compared to commercial grape wine which explainsthe bitter and astringent character of raspberry wine. In asensory test, the highest scores for colour, flavour, taste andoverall acceptance were awarded to the juice–pulp–seed wine(Lim et al., 2012). The work reported by Jeong et al. (2010) alsoshowed that black raspberry wine prepared with inclusion ofseeds showed higher antioxidant activity. Hwang and Shin(2011) isolated and characterized the immune stimulatingpolysaccharide from Korean black raspberry wine by sizeexclusion chromatography. However, five antioxidative activesubstances viz 4-hydroxybenzoic acid, 3,4-dihydroxy benzoicacid, 4-(2-hydroxyethyl)-phenol, pyrocatechol, 3,4,5-trihy-droxybenzoic acid ethyl ester were isolated and identifiedfrom Korean black Raspberry wine (Kim et al., 2008). Simi-larly, R. coreanus Miq. fruits fermented with S. cerevisiae had ahigher total phenolic content and a better DPPH radical-scavenging activity than the unfermented material (Ju et al.,2009).

Raspberries (Rubus idaeus L.) contain high levels of polyphe-nolic phytochemicals, particularly flavonoids and anthocyanin

pigments, which give raspberries their characteristic colour.The phytochemicals in raspberries might have a significantantioxidant activity and act as a protectant against biologicaloxidative stress in mammalian cells (Weber & Liu, 2002).Phenolic acids, such as p-coumaric, caffeic, ferulic and ellagicacids, are generally found in raspberries (Häkkinen et al., 1999).Duarte et al. (2010b) carried out fermentation of raspberry pulpby using 16 yeast strains (S. cerevisiae and S. bayanus) anddetermined chemical composition of the produced wine. Aftera screening step based on sensory analysis, yeast strains CAT-1,UFLA FW 15 and S. bayanus CBS 1505 were previously selectedbased on their fermentative characteristics and profile of themetabolites identified. The beverage produced with CAT-1showed the maximum volatile fatty acid concentration(1542.6 μg l�1), whereas the beverage produced with UFLA FW15 showed the highest concentration of acetate esters (2211.1 μgl�1) and total volatile compounds (5835 μg l�1). The highestconcentration of volatile sulphur compounds (566.5 μg l�1) werefound in the beverage produced with S. bayanus CBS 1505; thelowest concentration (151.9 μg l�1) was found in the beverageproduced with UFLA FW 15. In the sensory analysis, thebeverage produced with UFLA FW 15 was characterized by thedescriptors raspberry, cherry, sweet, strawberry, floral andviolet. In conclusion, strain UFLA FW 15 was the yeast thatproduced a raspberry wine with the best overall chemical andsensory quality (Duarte et al., 2010b).

The polyphenols, anthocyanins and ascorbic acids contentin black raspberry (Rubus occidentalis) fruits, (with and withoutseeds extracted with 60% ethanol or water) and its wine(prepared with and without seeds) was determined alongwith their anti-oxidant, anti-proliferative and anti-inflammatory activities (Jeong et al., 2010). The fruits alongwith seeds extracted in ethanol, showed highest polyphenolcontent (8.25 mg g�1 fruit) as well as antioxidant activitiestowards DPPH (IC50 ¼130 mg ml�1 freeze-dried extract/reac-tion solution). However, raspberry wine prepared along withseeds shows highest antioxidant activity towards ABTS(IC50¼198 mg ml �1 ). The black raspberry fruit (with seeds)extracted with ethanol significantly suppressed the prolifera-tion of HT-29 colon cancer cells and LNCap prostate cancercells in dose dependent manner as compared to fruit withoutseeds extracted in water. This is because ethanol couldextract more polyphenols and anthocyanins from blackraspberry compared to water and this raised anti-oxidant,anti-proliferation and anti-inflammation activities of the fruitextracts. Therefore, fruit extract and wine prepared fromfruits along with seeds leads to increase in functional activ-ities of the juice and wine (Jeong et al., 2010).

2.2. Tropical and subtropical fruits

2.2.1. Banana (Musa spp.)Banana (Musa spp.) is an exclusively tropical plant and is theworld’s leading fruit crop in terms of economic value in theworld trade involving 100 countries (Aurore, Parfait, &Fahrasmane, 2009). Bananas are a seasonal crop and theshelf-life is short under the prevailing temperature andhumidity conditions in tropical countries. Following maturityand harvest, there is a rapid rate of deterioration of ripebananas. Though consumed to a considerable extent, large

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quantities of ripe bananas are usually wasted as a result ofpoor handling, inadequate storage and poor transportationfacilities. Therefore, methods to extend the shelf-life ofbananas will be useful for reducing post-harvest losses.However, early efforts to process banana have not beensuccessful (Mepba, Akpapunam, & Berepub, 1990). Ferment-ing banana juice is considered to be an attractive resource ofutilizing surplus and over ripened bananas. Banana juicecontained 3.0% total sugars, 0.08% protein, 0.35% ash, 51 Brixsoluble solids (SS), 9 mg per 100 ml vitamin C and has pH 4.45.The juice ameliorated to 181 Brix was inoculated with 3% (v/v)Baker’s yeast (S. cerevisiae) and held at 3072 1C for 14 days. Asthe fermentation of juice progresses, soluble solids, pH andspecific gravity decreased while titratable acidity (TA)increased. The wine produced had 5% (v/v) alcohol, 0.04%protein, 4.81 Brix SS, 0.85% TA and 1.4 mg per 100 ml vitaminC. Sensory evaluation results showed that there were nosignificant differences (p40.05) in flavour, taste, clarity andoverall acceptability between banana wine and a referencewine. The banana wine has generally been accepted byconsumers (Akubor, Obio, Nwadomere, & Obiomah, 2003).

The pre-treatment of Banana must with pectinase (0.05%w/w at 40 1C for 2 h) followed by treating with α-amylase(0.05% w/w at 50 1C for 3 h) enhance the hydrolysis ofcomplex carbohydrates like pectin and starch which leadsto increase in clarity, decrease in the viscosity (55%), 2.7-foldincrease in the amount of extracted juice and a 15% and 39%increase in total soluble sugars and reducing sugars inextracted juice, respectively. Although the banana juice pre-treated with enzymes was rich in reducing sugars andproduced four fold clearer wine than that of non-enzymetreated wine (control) after 25 days of fermentation therewere no significant differences in total soluble solids, totalsoluble sugars, and alcohol concentrations (Cheirsilp &Umsakul, 2008).

On the other hand, Byaruagaba-Bazirake, Rensburg, andKyamuhangire (2013) used recombinant yeast strains able todegrade different polysaccharides (glucans, xylans, pectinsand starch) instead of commercial enzyme preparations forthe process of winemaking to improve wine processing andwine quality. The Bagoya pulp treated with geneticallymodified yeast secreting glucanase and xylanase showed a5.5% v/w increase in wine yield over that of the control yeast(non-recombinant). However, Kayinja pulp which was treatedwith genetically modified yeast secreting pectinase enzymeshowed a 35% increase in wine yield compared to the wineobtained with the control yeast but without altering itsphysiochemical properties. Therefore, such a recombinant yeaststrain could be used in banana wine fermentations as analternative to commercial enzyme preparations (Byaruagaba-Bazirake et al., 2013).

2.2.2. Cacao (Theobroma cacao L.)Cacao (T. cacao L.) is known worldwide for its beans, which areused in the production of chocolate and related products. Theproduction and commercialization of cacao beans have longbeen the basis of the economy of some Brazilian states,especially Bahia. The pulp of the cacao fruit is a substraterich in nutrients and is a by-product of the processing of thefruit and is a source for the production of wines and other

products. The Cacao fruit pulp juice was fermented withyeast UFLA CA 1162 and analysis of minor and majorcompounds in cacao wine were carried out by using GC/MSand GC/FID (Duarte et al., 2010a). C6 compounds, alcohols,monoterpenic alcohols, monoterpenic oxides, ethyl esters,acetate esters, volatile phenols, acids, carbonyl compounds,sulphur compounds and sugars were identified in the ana-lysed wines. The results suggested that the use of Cacaofruits in the production of wine is a viable alternative thatallows the use of harvest surpluses and other underusedCacao fruits, introducing a new product into the market(Duarte et al., 2010a).

2.2.3. Cagaita (Eugenia dysenterica DC)The “cagaita” or “cagaiteira” (E. dysenterica DC) is an ediblefruit belongs to Myrtaceae family and native to the Cerrado(Brazilian savannah). Although, fruits of the cagaita are tasty,rich in nutrients and offer attractive sensory characteristics(colour, flavour and aroma) they remain underutilized.(Andrade, Souza, Reis, & Almeida, 2003). Oliveira et al.(2011) prepared a wine from Cagaita fruit pulp and carriedout a comparative study to evaluate the fermentations con-ducted with free and Ca-alginate immobilized cells of S.cerevisiae (UFLA CA11 and CAT-1) in triplicate, at 22 1C for336 h. The Cagaita fruit pulp fermentation occur faster (4 daysand 8 days respectively) with immobilized UFLA CA11 andCAT-1 yeast strains compared to fermentation (10 days and12 days, respectively) with UFLA CA11 and CAT-1 free cells.However, ethanol content was slightly higher when thefermentation was conducted with free cells (94.63 and 94.94 gl�1 for UFLA CA11 and CAT-1, respectively) than with immo-bilized cells (86.82 and 87.21 g l�1 for UFLA CA11 and CAT-1,respectively). The wine prepared from CAT-1 free cells containsthe highest concentration of higher alcohols (82,086.12 μg l�1),whereas, the lowest concentration (37,812.17 μg l�1) was foundin the beverage from immobilized UFLA CA11. The ethyl esterconcentrations were ranged from 1511.42 μg l�1 (CAT-1 freecells) to 2836.34 μg l�1 (UFLA CA11 free cells). According to thesensory evaluation, the fruit wine acceptability was greaterthan 70% for colour, flavour and taste for all cagaita beverages(Oliveira et al., 2011).

2.2.4. Cupuassu (Theobroma grandiflorum Schum.)Cupuassu (T. grandiflorum Schum.) is a widely consumed fruit,native to the Brazilian states of Maranhão and Pará and apromising for commercialization in the Amazon region. It isalso processed into juice, ice cream, jams, liquor, filling forchocolates, and other products. Cupuassu pulp juice wasfermented with S. cerevisiae UFLA CA 1162 and analysis ofminor and major compounds in Cupuassu wine were carriedout by using GC/MS and GC/FID (Duarte et al., 2010a). TheCupuassu fruit wine contains highest concentration of hex-anoic acid and presence of monoterpenic limentol, linalool,α-terpineol and geraniol, which have floral aromas reminiscentof rose essence. Further, Cupuassu fruit wine was subjectedto the sensory analysis and showed highest percentage ofacceptance for aroma (68%) compared to appearance (61%)and taste (58%). The results demonstrated that the use oftropical fruits in the production of fruit wines is a viablealternative that uses of harvest surpluses and other

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underused fruits, resulting in the introduction of new pro-ducts into the market (Duarte et al., 2010a).

2.2.5. Custard apple (Annona squamosa L.)A. squamosa L. (Family: Annonaceae) popularly known assugar apple or custard apple (in India) or sweetsop, is aspecies native to tropical America, and is cultivated indifferent tropical areas around the world. There is a strongconsumer demand for ripe custard apple fruits due to itswhite and sweet delicate flesh and high nutrient value (Pintoet al., 2005). The fruits are generally consumed as freshdessert fruits and also used for preparing juice, ice creams,milk shakes and soft drink (Luciana, Santos, Lúcia, & MariaAmélia, 2010). Custard apple is highly susceptible to spoilage,softens very rapidly during ripening, and becomes squashyand not easy to consume fresh (Okigbo & Obire, 2009).Premature harvesting can result in poor fruit quality, andfruits left to ripe on the tree are often eaten by birds and bats,and when over mature have a tendency to break and decay(Pareek, Yahia, Pareek, & Kaushik, 2011). Therefore, there isgreater need to processing the ripe custard apple fruits intosuitable products to minimize the post-harvest losses. Jagtapand Bapat (2014), evaluated the potential of custard apple inthe production of a beverage fermented using S. cerevisiae(NCIM 3282) yeast and assessed the antioxidant capacity,total phenolic content and DNA damage-protecting activity ofcustard apple fruit wine. Custard apple wine showed freeradicle scavenging activity towards DPPH, DMPD and FRAP.The reverse phase high pressure liquid chromatography withdiode array detector analysis showed a presence of threehydroxybenzoic acids (gallic acid, protocatechuic acid, genti-sic acid) and two hydroxycinnamic acids (caffeic acid, p-coumaric acid). Additionally, Custard apple fruit wine wasalso able to protect γ-radiation (100 Gy) induced DNA damagein pBR322 plasmid DNA suggested that it may has potentialhealth applications and therefore could contribute to theeconomy of the wine industry.

2.2.6. Gabiroba [Campomanesia pubescens (DC.) O. Berg]Gabiroba [C. pubescens (DC.) O. Berg] is a fruit and potentialfood source for native populations of the western and south-ern Brazilian savannah. Gaboiroba fruit is consumed fresh aswell as processed into ice cream, jams, juices and sweets.Gabiroba fruit pulp has a pH of 4.1 with a sugar content ofabout 141Brix so it can be provide a good substrate for thewinemaking (Duarte, Dias, Pereira, Gervásio, & Schwan 2009).Gabiroba fruit pulp juice fermented with UFLA CA 1162 yeastshows the presence of C6 compounds viz. (E)-2-hexenol(1.8 mg l�1) and (E)-3-hexen-1-ol (2.1 mg l�1) in the resultingwine. Gabiroba wines inoculated with S. cerevisiae UFLA CA1162 and non-inoculated pulp (spontaneous fermentation)contained qualitatively, the same composition of alcohols: 1-butanol, 1-pentanolþ3-methyl-3-butene-1-ol, 3-methyl-1-pentanol, 1-heptanol, 2-ethyl-1-hexanol, 1-octanol, furfurol,benzyl alcohol and 2-phenoxyethanol. However, the gabirobawines contained ethyl esters, such as ethyl-3-methylbutanoate(fruity, sweet fruity aroma) ethyl hexanoate (fruity and greenapple aroma) having odour activity values (OAV) 4.6 and 5.2respectively. Compounds with higher OAVs contribute toaroma of fruit wines to a greater extent. Additionally,

Gabiroba fruit wine was subjected to the sensory evaluationand has 63%, 60% and 52% acceptability for appearance,aroma and taste attributes respectively (Duarte et al., 2010a).

2.2.7. Guava (Psidium guajava L.)Guava (P. guajava L.) belonging to the family Myrtaceae and isone of the most highly consumed fruits in India. The fruit is agood source of ascorbic acid, pectin, sugars and certainminerals with widely appreciated flavour and aroma. Guavajuice (221Brix) was fermented with two different S. cerevisiaeNCIM 3095 and NCIM 3287 strains and optimization of guavawine fermentation with respect to osmotolerance, alcoholtolerance, inoculum size, initial pH of the medium, amount ofSO2, amount of diammonium phosphate and incubationtemperature were studied. For guava wine production,S. cerevisiae NCIM 3095 gave much better results (Sevda &Rodrigues, 2011).

GC/FID and GC/MS analysis of guava (Guava fruits var.Suprema Roja) wine revealed the presence of 124 volatileconstituents including 52 esters, 24 alcohols, 11 ketones,seven acids, six aldehydes, six terpenes, four phenols andderivatives, four lactones, four sulphur compounds, and fivemiscellaneous compounds. The odorant compounds (E)-β-damascenone, ethyl octanoate, ethyl 3-phenylpropanoate,ethyl hexanoate, 3-methylbutyl acetate, 2-methyltetrahy-drothiophen-3-one, 4-methoxy-2,4-dimethyl-3(2H)-furanone,ethyl (E)-cinnamate, ethyl butanoate, (E)-cinnamyl acetate,3-phenylpropyl acetate and ethyl 2-methylpropanoate wereconsidered as odour-active volatiles (Pino & Queris, 2011a).

2.2.8. Jaboticaba (Myrciaria jaboticaba Berg)The jaboticaba (M. jaboticaba Berg) tree, also known as the“Brazilian grape tree”, is a tree native to Brazil that belongs tothe Myrtaceae family. Its fruits are purplish black, and theirskin and pulp have a sweet taste and low acidity. Jaboticabafruits are consumed fresh and in processed forms used asjams, juices and liqueurs. Duarte et al. (2010a) studied minorand major compounds in jaboticaba wine prepared by fer-menting the fruit juice with yeast UFLA CA 1162. Thejaboticaba wine has ca. 57 g l�1 ethanol concentration. Theresults showed that the fruit wines produced using pulps ofJaboticaba fruits presented several compounds that are alsofound in other types of wines, such as fruit and grape wines.The fact that this fruit wine had a composition similar toother beverages demonstrated that this fruit has the poten-tial to be used to produce fermented beverages (Duarte et al.,2010a).

2.2.9. Jackfruit (Artocarpus heterophyllus Lam.)The Jackfruit (A. heterophyllus Lam) tree belongs to the familyMoraceae and distributed throughout the tropics and sub-tropics. However, the fruits are highly susceptible to spoilageand prone to microbial infections after ripening leading to thehigh post-harvest losses. Therefore, there is greater need toprocessing the ripe jackfruit into suitable products to mini-mize the post-harvest losses. Jagtap and co-workers (2011)prepared wine from jackfruit pulp and evaluated the totalphenolic content, flavonoid contents and antioxidant proper-ties of wine. The jackfruit wine was effective in DPPH radicalscavenging (69.4470.34%), FRAP (0.358 optical density value,

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O.D.), DMPD (78.4570.05%) and NO (62.4670.45%) capacity.The two phenolic compounds namely gallic acid and proto-catechuic acid were identified in jackfruit wine. The jackfruitwine was also able to protect H2O2þUV radiation andγ-radiation (100 Gy) induced DNA damage in pBR322 plasmidDNA. The antioxidant and DNA damage protecting propertiesof Jackfruit wine confirmed health benefits when consumedin moderation and could become a valuable source of anti-oxidant rich nutraceuticals (Jagtap, Waghmare, Lokhande,Suprasanna, & Bapat, 2011).

2.2.10. Jamun (Syzygium cumini L.)Jamun (S. cumini L.) is tropical tree belonging to the familyMyrtaceae, native to India and Indonesia and producingoblong, ovoid and shinning crimson black berries rich inanthocyanins when fully ripe. Jamun fruits also possess somemedicinal properties and used for curing diabetes because oftheir effects on the pancreas (Joshi, 2001). Anthocyanin richJamun fruits were fermented with S. cerevisiae, which resultedin a sparkling red wine having an acidic taste (total acid-ity¼1.1170.07 g tartaric acid, 100 ml�1), high tannin content(1.770.15 mg, 100 ml�1) and low alcohol (6%) concentration.Jamun wine also possessed medicinal properties: anti-diabetic properties and the ability to cure bleeding piles(Chowdhury & Ray, 2007). The sensory analysis acceptedjamun wine as an alcoholic beverage. However, It wassignificantly differ (Po0.05) from the commercial grape wineparticularly in taste, flavour and after taste lingering effectsprobably due to the high tannin content in the Jamun wine(Chowdhury & Ray, 2007). On the other hand, Nuengchamnongand Ingkaninan (2009) used HPLC coupled on-line to a radicalscavenging detection system and MS to identify and character-ize antioxidant compounds in S. cumini fruit wines. The majorantioxidants found were a complicated mixture of hydrolysabletannins and fruit acids.

2.2.11. Kiwifruit (Actinidia spp.)The fruit of the Actinidia plant is known more commonly askiwifruit. Soufleros et al. (2001) investigated the chemicalcomposition and evaluated sensory properties of kiwifruitwine. Recently, Towantakavanit, Park, and Gorinstein (2011)evaluated the fruit maturity (ripe and over-ripened fruit)value of ‘Hayward’ kiwifruit (Actinidia deliciosa (A. Chev.) C.F.Liang and A. R. Ferguson) as material for wine production.The pre-treatment of ripe kiwifruit pulp with pectinaseincreased the yield of wine production from 63.35% to66.19%. The wine produced from over-ripened fruits hassoluble solid content (13.5%) with a high amount of potas-sium as compared to the wine produced from ripe fruit(10.3%). However, difference in fruit maturity did not affectacidity, pH, colour, total phenolic content and antioxidantactivities of wine significantly. The kiwifruit wine made fromover-ripened fruits treated with pectinase was superior inmany ways, such as sensory value, alcohol and total phenoliccontent, antioxidant activity, minerals and production yield(Towantakavanit et al., 2011).

2.2.12. Lychee (Litchi chinensis Sonn)Lychee (L. chinensis Sonn) is a plant belonging to the Sapinda-ceae family, native of Southern China. The overproduction of

fruits leads to significant post-harvest losses due to reddiscoloration of the pericarp, which soon becomes brownafter the harvest, because of poor handling and insufficientstorage facilities (Mahattanatawee, Perez-Cacho, Venport, &Rouseff, 2007). The production surplus of lychee fruits is thusmade into wine, generating additional revenue for the growerand reducing post-harvest losses (Alves, Lima, Nunes, Dias, &Schwan, 2011). Lychee wines were prepared by using threeyeast strains (UFLA CA11, UFLA CA1183, and UFLA CA1174)plus a spontaneous fermentation showed greater variationsin the qualitative than in the quantitative analysis of theirconstituents. The wines fermented by yeast UFLA CA1183and UFLA CA11 received acceptance above 75%. However,based on principal components analysis yeast UFLA CA1183strain was found to be the most suitable for the production oflychee wines (Alves et al., 2011).

The evolution of volatile components during litchi wine-making and aroma profiles of litchi wines determined usingHS-SPME-GC/MS showed that majority of terpenoids derivedfrom litchi juice decreased, even disappeared during alcoholicfermentation, while terpenol oxides, ethers, and acetatesincreased. However, ethyl octanote, isoamyl acetate, ethylhexanoate, ethyl butanoate, cis- rose oxide, and trans- roseoxide had the highest OAVs in young litchi wines offeringfloral and fruity attributes. Compared to ambient tempera-ture with bottle aging, lower temperature benefited keyaroma retention and (as expected) extended the shelf life ofyoung litchi wines (Wu, Zhu, Tu, Duan, & Pan, 2011).

2.2.13. Mango (Mangifera indica L.)The mango (M. indica L.) fruit is one of the most highly priceddesert fruits of the tropics. It has a rich luscious, aromaticflavour and delicious taste. Mangoes are cultivated in 85countries of Asia and other oriental countries, producingaround 80% of the world’s total crop. Major mango producingcountries are India, Mexico, China and Pakistan.

The mango juice fermentation at the laboratory scale withcontrolled inoculation using selected yeast strain (S. cerevisiae101) was performed by Reddy and Reddy (2010) who studiedeffect of fermentation conditions (temperature, pH, SO2 con-tent and aeration) on wine fermentation based on yeastgrowth, duration, fermentation rate and volatile composition.The composition of the major volatile compounds with lowboiling points was determined by gas chromatography underthe different operating conditions of fermentation tempera-tures (15–35 1C), pH (3.5–6.0), SO2 (100–300 ppm) and aeration(initial dissolved O2 and shaking at 30 rpm).Temperature hadan important effect on yeast growth and on the levels ofvolatile compounds. It was observed that the final concentra-tions of ethyl acetate and some of the higher alcoholsdecreased when fermentation temperature was increased to25 1C (35 mg l�1 at 15 1C and 27 mg l�1 at 25 1C). SO2 stimu-lated the yeast growth up to a certain level and in excess itinhibited the yeast metabolism. Ethanol concentration wasslightly higher (8.2 g l�1) in the presence of 100 ppm SO2, asopposed to (6.2 g l�1) with 300 ppm of added SO2. Aeration byshaking increased the viable yeast cell count from 52�106 inthe absence of oxygen to 98�106 by shaking at 30 rpm, butdecreased the ethanol productivity from 7.2 g l�1 in the

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presence of dissolved O2 to 6.5 g l�1 with shaking at 30 rpm.The results revealed that the temperature (25 1C), pH (5), SO2

(100 ppm) and must with initial oxygen were optimum forbetter quality of wine from mango fruits (Reddy & Reddy,2010).

Similarly, the mode of higher alcohols synthesis duringwine fermentation from two mango cultivars Banginapalliand Totapuri was evaluated by Reddy and Reddy (2009). Thewine produced from Totapuri cultivar had more volatiles(358712.7 mg l�1) than wine from Banginapalli cultivar(340710.5 mg l�1). The pectinase treatment increased themango juice yield and increased the synthesis of iso-amylal-cohol, 2-phenyl ethanol, n-propanol, n-butanol and methanolduring fermentation which results in better wine sensoryquality (Reddy & Reddy, 2009). Also, the use of exogenousβ-glucosidase in mango pulp maceration and juice fermenta-tion led to the enhancement of mango wine aroma, shown byhigher levels of fatty acids and their ethyl esters, withoutaffecting pH, sugars and organic acid content significantly.The addition of β-glucosidase could accelerate the release ofterpenols, acetate esters, benzene derivatives and C13-norisoprenoids odour active volatiles and was found to beeffective in intensification, diversification and balancing ofmango wine aroma profile (Li, Lim, Yu, Curran, & Liu, 2013).

In another report Varakumar, Kumar, and Reddy (2011)studied the carotenoid compositions of wine made fromseven mango cultivars. The xanthophyll percentage in thewines decreased in the range of 69.3–89.7%, and 480%degradation was noted in Banginapalli, Neelam, Sindhuraand Totapuri mango varietal wines along with 15.3–26.5%degradation for β-carotene. However, significant degradationof β-carotene was observed in Totapuri wine. The highestDPPH radical-scavenging activity was shown by wine pre-pared from Alphonso (91%), Sindhura (90%) and Banginapalli(88%) cultivars respectively, whereas Alphonso (71%), Bangi-napalli (69%) and Sindhura (68.5%) varietal wines showedhigher inhibitory effects on low-density lipoprotein oxida-tion. (Varakumar et al., 2011). Recently, Kondapalli, Sadineni,Variyar, Sharma, and Obulama (2014) studied that mangowine treated with γ-irradiation (3 kGy) resulted not only in anincreased total phenolic content (226.8–555.3 mg l�1) andtotal flavonoid content (68.6–165.1 mg l�1) but also decreasedmicrobial loads in a dose dependent manner; leading toimprovement in the quality of wine. Furthermore, antioxi-dant activities of Mango wines were significantly increasedwith radiation dose and also with concentration of wine.Also, Mango wine was also able to protect DNA againstUVþH2O2 and γ-radiation (500 Gy) induced DNA damage inpUC19 plasmid DNA in vitro. This suggested, the applicabilityof γ-irradiation in improving the quality of fruit wine.

The interactions between three S. cerevisiae strains indivi-dually and in combination with Oenococcus oeni (sequentiallyand simultaneously inoculated) during the process of mal-olactic acid fermentation (MLF) in mango wine was studiedby Varakumar, Naresh, Variyar, Sharma, and Reddy (2013).The wine produced with simultaneous inoculation possessedhigher ethyl acetate content (26.6–41.1 mg l�1) and higheraliphatic alcohol content (350.9–372.4 mg l�1) compared withsequential inoculation. There were no significant differencesin the concentrations of 1-propanol but significant

differences in the concentrations of isobutanol and amylalcohol were observed. The Mango wine inoculated simulta-neously with O. oeni has better sensory scores than thecontrol wine. Besides, this simultaneous treatment irrespec-tive of yeast strain showed better sensorial attributes inflavour, fruity aroma, and overall acceptability without affect-ing volatile aroma composition of the final wine. (Varakumaret al., 2013).

2.2.14. Orange (Citrus sinensis [L.] Osbeck)Orange is the most important Citrus fruits cultivatedthroughout the tropical and subtropical areas of world.Among oranges, Moro (C. sinensis [L.] Osbeck) is a bloodorange variety having bright red exterior and deep redinterior (Mondello, Cotroneo, Errante, Dugo, & Dugo, 2000;Mouly, Gaydou, Faure, & Estienne, 1997). A total of 64volatiles, including higher alcohols, esters, terpenes, acids,volatile phenols, lactones, acetal compounds, ketone, alde-hyde and acetoin were analysed in blood orange wine by GC/FID and GC/MS (Selli, 2007). However, the juice and wineprepared from the cv. Kozan of Turkey contained higheramounts of citric acid and sucrose. Orange juice and winewere rich sources of phenolic compounds hydroxybenzoicacids, hydroxycinnamic acids and flavanones along withhesperidin, narirutin and ferulic acid. The antioxidant capa-city of orange juice was found to be higher than that oforange wine (Kelebek, Selli, Canbas, & Cabaroglu, 2009).However, 75 volatile components including terpenes, alco-hols, esters, volatile phenols, acids, ketones, aldehydes,lactones and C13-norisoprenoids were identified in Kozanwine. Amongst these, Isoamyl alcohol, 2-phenylethanol,linalool, terpinene-4-ol and ethyl-4-hydroxy butanoate werethe main components contributing to the wine aroma alongwith ethyl hexanoate, ethyl octanoate, citronellol and euge-nol (Selli, Cabaroglu, & Canbas, 2003). In another report, Selli,Canbasî, and Ünal (2002) studied the effect of bottle colour(clear white, green and brown), storage temperature (13–14 1Cand 23–26 1C) and storage time (0, 75 and 150 days) on thebrowning of orange wine. The results showed that the use ofbrown bottles and the short time storage reduced the brown-ing in orange wines; however, storage at two differenttemperatures did not significantly affect the browning index(Selli et al., 2002).

The different yeast strains S. cerevisiae (isolated from yam),S. cerevisiae (from sugarcane molasses), S. carlsbergensis (fromsugarcane molasses) and S. cerevisiae var. ellipsoideus (fromorange juice) used for fermentation of orange juice affect thetotal alcohol concentration in orange wine. Orange wineproduced with S. cerevisiae var. ellipsoideus contain highestethanol (90.38%) while, S. cerevisiae (from sugarcane molasses)produced wine with least ethanol concentration (81.49%). Themethanol concentration was varied between 9.51% withS. cerevisiae var. ellipsoideus and 14.93% with S. carlsbergensis.The isopropanol was detected in negligible amount (0.10–0.25%) except with S. cerevisiae (from sugarcane molasses)which produced 5.46% of the total alcohol. The S. carlsbergen-sis fermented wine has highest total alcohol (6.5070.15%)while, S. cerevesiae var. ellipsoideus fermented wine has3.2370.12% (Okunowo & Osuntoki, 2007).

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2.2.15. Palm (Elaeis guineensis Jacq)The palms are tropical trees such as oil palm (E. guineensis),coconut palm (Phoenix dactylifera) and raffia palm (Raphiahookeri) belonging to the palmae family. Palm wine is awhitish, effervescent, alcoholic beverage produced by thespontaneous yeast-lactic fermentation of the sugary sap ofpalm trees. It is indigenous to the tropical regions mainly inAfrica, Asia and South America (Uzochukwu, Balogh,Tucknot, Lewis, & Ngoddy, 1994). Palm wine (E. guineensisJacq, Family: Arecaceae) was sensorally evaluated and thekey odorants were investigated by means of high resolutionGC–olfactometry and mass spectrometry of solvent extractsas well as of headspace samples. The 13 key odorantsrevealed that the earthy-smelling 3-isobutyl-2-methoxypyr-azine, the buttery-smelling acetoin, the fruity compoundsethyl hexanoate, 3-methylbutyl acetate and the popcorn-like-smelling 2-acetyl-1-pyrroline are likely to be important odor-ants with 3-isobutyl-2-methoxypyrazine, acetoin, and2-acetyl-1-pyrroline being reported here for the first time asaroma constituents of palm wine (Lasekan, Buettner, &Christlbauer, 2007). The great yeast diversity (includingS. ludwigii, Zygosaccharomyces bailii, Hanseniaspora uvarum,Candida parapsilopsis, Candida fermentati, Pichia fermentans)and the presence of lactic acid and acetic acid bacteria duringthe palm wine tapping process indicated that a multi starterfermentation occurs in a natural, semi-continuous fermenta-tion process (Stringini, Comitini, Taccari, & Ciani, 2009).

Karamoko, Djeni, N’guessan, Bouatenin, and Dje (2012)studied biochemical and microbiological properties of differ-ent week-old fresh palm saps and assess whether changesoccurring during storage of the fermenting saps could affecttheir quality. The results showed that during the storage,accumulation of alcohol occurred in all palm wine sampleswith the concurrent lactic and acetic acid fermentation takingplace as well. Yeasts and lactic acid bacteria populations alsochanged the palm wine quality affecting safety, biochemicaland nutritional value. Therefore, further studies regardinginvolvement of these microorganisms in wine and its effecton food safety will be essential to commercialization of wine(Karamoko et al., 2012).

2.2.16. Papaya (Carica papaya L.)Papaya (C. papaya L.) is one of the major fruit crops cultivatedin South East Asia. Papayas are commonly consumed fresh orused as an ingredient for other foods such as jellies, jams andjuices. It has been proposed as a potential renewable energyresource for industrial alcohol production because of its lowcost and easy availability (Sharma & Ogbeide, 1982). However,not all the harvest fruits reach their destination in the marketowing to a rapid post-harvest deterioration. (Lee, Yu, Curran,& Liu, 2011a).

Fusel oil (a by-product of the alcohol distillation industry)addition (0%, 0.1% and 0.5% v/v) to papaya wine fermentedwith yeast Williopsis saturnus var. mrakii NCYC2251 produceda wide range of volatile compounds. The yeast growth, Brixand pH characteristics were similar for all fermentationsexcept for those added with 0.5% (v/v) fusel oil whichinhibited the yeast growth. The addition of 0.1% (v/v) fuseloil reduced the production of undesirable volatiles such asethyl acetate and acetic acid, while increasing the desirable

volatiles production such as ethanol and acetate esters. Thisstudy demonstrated that papaya juice fermentation with thesame yeast as above together with a low concentration ofadded fusel oil can be an alternative technique of modulatingpapaya wine aroma compound formation (Lee et al., 2011a).

Similarly, the impact of amino acid (L-leucine, L-isoleucine,L-valine and L-phenylalanine) addition on aroma compoundformation in papaya wine fermented with yeast W. saturnusvar. mrakii NCYC2251 was studied by Lee, Yu, Curran, and Liu(2011b). The results revealed that L-Leucine additionincreased the production of isoamyl alcohol and some esterssuch as isoamyl acetate, isoamyl butyrate and isoamylpropionate, while L-isoleucine addition increased the produc-tion of active amyl alcohol and active amyl acetate. L-valineaddition slightly increased the production of isobutyl alcoholand isobutyl acetate. L-phenylalanine addition increased theformation of 2-phenylethanol, 2-phenylethyl acetate and2-phenylethyl butyrate, while decreasing the production ofmost other esters. Therefore, the papaya juice fermentationwith W. saturnus var. mrakii NCYC2251 in conjunction withthe addition of selected amino acid(s) can be an effective wayto modulate the aroma of papaya wine (Lee et al., 2011b).

In another study, Lee, Chong, Yu, Curran, and Liu (2012)investigated the effects of sequential inoculation of yeasts W.saturnus var. mrakii NCYC2251 and S. cerevisiae var. bayanusR2 on the volatile profiles of papaya wine. Inoculation ofS. cerevisiae after 7 days fermentation with W. saturnus producedpapaya wine with more acetate esters and fruitiness than thecontrol (simultaneous inoculation). However, inoculation ofW. saturnus after 2 days fermentation with S. cerevisiaeresulted in most of the volatile composition being compar-able to the control, except for the enhanced amount of ethylesters. The first inoculated yeast dominated the fermenta-tion. The study showed that sequential inoculation of non-Saccharomyces and Saccharomyces yeasts at a certain inoculumratio may be a valuable tool to manipulate yeast successionand to modulate the volatile profiles and organoleptic proper-ties of papaya wine. Hernández, Lobo, and González (2009)established the optimal conditions for extracting oxalic, citric,tartaric, L-malic, quinic, succinic and fumaric organic acidsfrom papaya using solvent extraction before the determina-tion of these compounds via liquid chromatography. Theextractant composition was statistically the most significantfactor and that the optimum values of the variables thatinfluence the extraction of organic acids were: three extrac-tions, water as extractant, 60 min extraction time and 65 1Cextraction temperature.

2.2.17. Pineapple (Ananas comosus (L.) Merr.)Pineapple (A. comosus (L.) Merr. Family: Bromeliaceae) is oneof the most popular subtropical fruits cultivated and con-sumed worldwide. The fruits are consumed fresh and largelyused in the food industry for the production of canned fruit,jam, and concentrated juice and also in wine production.Ayogu (1999) demonstrated that S. cerevisiae species isolatedfrom the fermenting sap of Elaesis guineansis (palm wine) wassuitable for winemaking from pineapple fruits. This yeastisolate gave high ethanol yield of 10.2% (v/v) as compared tothe wine yeast (control) which gave 7.4% (v/v), indicative ofhigher ethanol tolerance by this isolate. Nigerian palm wine,

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which harbours quite a number of these yeasts, could serveas an alternative source of yeast for commercial winemakingfrom pineapple fruits (Ayogu, 1999).

The freshly crushed pineapple juice collected from Thai-land and Australia countries shows the presence of H. uvarumand Pichia guilliermondii yeast strains during the fermentationprocess. (Chanprasartsuk, Prakitchaiwattana, Sanguandeekul, &Fleet, 2010). P. guilliermondii was dominant and was consis-tently present during the early stage of the fermentation,whereas H. uvarum species populations increased from aninitial level of�5 log CFUml�1 to �8 log CFUml�1 at the endof 6-day fermentation period. The maximum ethanol con-centration �1–2% (v/v) were found in Thai samples at 2 daysof fermentation, but then declined thereafter. In contrast, theAustralian samples shows continuous increase in ethanolconcentration and reached �3–4% (v/v) after the entire 6-dayfermentation period. The Thai samples showed a significantdecrease in citric acid and increase in lactic acid levels whilesamples from Australia has stable concentration of differentacids throughout the fermentation period. The other wineyeasts and, in particular, Saccharomyces yeasts, were notfound in any of the samples fermentation systems, unlikemany other fruit juices. Therefore, it was concluded that thefreshly crushed pineapple juice may possibly have someeffects on the other autochthonous yeasts having importantrole in alcoholic fermentation (Chanprasartsuk et al., 2010).The HS-SPME combined with GC/MS analysis detected18 volatiles including 13 esters, four alcohols and one acidwith ethyl octanoate, ethyl acetate, 3-methyl-1-butanoland ethyl decanoate were the major constituents. However,on the basis of OAV, ethyl octanoate, ethyl acetate and ethyl2-methylpropanoate compounds were strongly contributedto the Pineapple wine aroma (Pino & Queris, 2010).

A clarification of pineapple wine with microfiltrationprocess were carried out by Youravong, Li, and Laorko(2010). It was observed that increasing gas sparging rate couldreduce reversible fouling rather than irreversible fouling. Theturbidity of pineapple wine was reduced and a clear productwith bright yellow colour was obtained after microfiltration.The negative effect of gas sparging, a loss of alcohol contentin the wine, was also observed.

2.2.18. Pomegranate (Punica granatum L.)Pomegranate (P. granatum L. Family: Lythraceae) has beenrevealed as a promising source of phytochemicals and phe-nolic compounds, such as anthocyanins and ellagitannins(Mena, Gironés-Vilaplana, Moreno, & García-Viguera, 2011).The large quantities of pomegranate fruits are wasted due topoor handling and over-ripening as they prone to the micro-bial deterioration. Therefore Pomegranate fruits are usuallyprocessed into juices, jams and various other products withthe aim of minimizing production losses and generatingmore profits. The over-ripen pomegranate fruits of Wonderfuland Mollar de Elche varieties were used for the production ofwine. The pomegranate wines were rich in anthocyaninswhich was responsible for the antioxidant properties andcolour of the wine. Therefore, Pomegranate wine provides anew value added product that offers beneficial health effects(Mena, Gil-Izquierdo, Moreno, Martí, & García-Viguera, 2012).

Similarly, in another study Mena, Gironés-Vilaplana,Martí, and García-Viguera (2012) reported the presence ofmelatonin (N-acetyl-5-methoxytryptamine) in the wine madefrom pomegranate cultivars, Wonderful and Mollar de Elche.Melatonin (N-acetyl-5-methoxytryptamine) is a neurohor-mone related to a broad array of physiological functionsand has proven therapeutic properties. Some foods alsocontain melatonin and their consumption has been consid-ered as an exogenous source, able to increase melatonincirculating levels.

2.2.19. Soursop (Annona muricata L.)Soursop (A. muricata L.) belonging to the family Annonaceaeand indigenous to tropical north and south America, it hassweet, aromatic, juicy edible white pulp. However, over-ripenfruits are susceptible to spoilage due to microbial infectionswhich results in great post-harvest losses (Abbo, Olurin, &Odeyemi, 2006). Soursop fruits also processed into othervalue added products such as juice, beverages, wine, jellies,jam puree, power fruit bars, and flakes. The soursoup winewas prepared by using mycoflora associated with the differ-ent parts of fresh and rotten fruits along with indigenousyeast flora and commercial yeast extract. Botryodiplodia theo-bromae was isolated from the rotten fruits (skin) whileTrichoderma viride was isolated from the fresh fruits. However,Penicillium sp., was the most dominant in all the parts offresh soursop fruit while Rhizopus stolonifer occurs in highpercentage in rotten fruits. The wine obtained from thepasteurized, ameliorated soursop juice inoculated with pro-pagated indigenous yeast yielded the highest alcoholic con-tent. A. muricata is good source for wine production andsingle-cell protein due to high nutritional composition ofsoursop juice, high alcoholic content and palatability of thewine (Okigbo & Obire, 2009).

2.2.20. Sweet potato (Ipomoea batatas L.)Purple sweet potato (PSP) (I. batatas L.) is a rich source ofanthocyanin pigments. A herbal PSP wine was prepared frompurple-fleshed sweet potato rich in anthocyanin pigment and18 medicinal plant parts (fruits of ink nut, Indian gooseberry,garlic, cinnamon, leaves of holy basil, night jasmine, Malabarnut, roots of belladonna, asparagus, rhizome of ginger, etc.)by fermenting with wine yeast, S. cerevisiae. The herbal PSP-wine was a novel product with ethanol content of 8.61% (v/v)and rich source of antioxidant anthocyanin which offersremedies for cold, coughs, skin diseases and dysentery(Panda, Swain, Singh, & Ray, 2013).

2.2.21. Umbu (Spondias tuberosa L.)Umbu (S. tuberosa L.) is a fruit native to the semi-arid regionsin the Brazilian northeast Pernambuco province. It is con-sumed locally as a fresh fruit and also as juice and ice cream.Umbu pulp has a pH of 2.2 and a sugar content of 14.81Brix;these values may vary according the climate of the region oforigin of the plant (Lira Júnior et al., 2005). The umbu fruitwine showed presence of geranic acid along with monoter-penes. Duarte et al. (2010a) studied minor and major com-pounds in umbu wine by using GC/MS and GC/FID. Thefermentation of fruit juice was carried out by yeast UFLACA 1162. C6 compounds, alcohols, monoterpenic alcohols,

F o o d B i o s c i e n c e 9 ( 2 0 1 5 ) 8 0 – 9 6 93

monoterpenic oxides, ethyl esters, acetates, volatile phenols,acids, carbonyl compounds, sulphur compounds and sugarswere identified in the wine. Furthermore, sensory analysis ofwine showed highest percentage of acceptance (74%) foraroma as compared to appearance of (63%) and (57%) taste.The results indicated that the use of these tropical fruits inthe production of fruit wines was a viable alternative thatallows the use of harvest surpluses, results in the introduc-tion of new products into the market (Duarte et al., 2010a).

3. Concluding remarks and perspectives

Today wines can be made from any fruit other than grapeand the present review is a compilation of studies on winepreparation from assorted fruits. Research reports surveyedin this review, demonstrated that wine could be preparedfrom nutritionally diverse, highly perishable, underutilizedtropical, subtropical or temperate fruits, thereby helpingefforts to increase shelf life by reducing post-harvest andproduction losses, improve nutritional value of fruits,increase consumption and export, increase cultivation andcommercialization of fruits as well as to generate profits togrowers and the existing wine industry. Although during thelast few years, remarkable progress has been made in winebiotechnology, particularly in wine yeast improvement, devel-opment of genetically modified yeast, and lowering alcoholconcentration in wine, most studies have been carried out ongrape wine rather than on non-grape fruit wines. However,progress made to date and anticipated advances towardsimproving aroma volatiles by using improved yeast strains,detailed chemometric analysis, reduction in alcohol content,in vitro and in vivo evaluation of bioactive compounds offeringhealth benefits and sensory evaluation should lead to widercommercialization of non-grape fruit wines, thus contributingmore to the economy of the wine industry.

Conflict of interest

None.

Acknowledgement

U.B.J. thanks University Grants Commission, New Delhi,India, for providing Dr. D.S. Kothari Post-doctoral Fellowship[Grant no. F.13-916/2013 (BSR)] and V.A.B. thanks IndianNational Science Academy, New Delhi, India for providingan INSA Senior Scientist Fellowship (Grant no. SP/SS/2011/1408).

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