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Science of fruit winemaking

Maragatham, C., and A Panneerselvam. Effect of different stages of ripening of fruit on papaya wine using Saccharomyces cerevisiae. International Journal of Biotechnology & Biochemistry, May, 2011, Vol.7(2), p.305(5)

Papaya fruits (variety Co2) of different ripening stages were collected and used for wine making using yeast Saccharomyces cerevisiae. The over ripe papaya fruits produced a beautiful and tasty golden red colored wine with 11.44% alcohol and 800ml/kg wine yields. The wines prepared from fruits of partial ripe and ripe stages were also rated as standard wines and compared well with grape wine.


Balamaze, J and J Wambete. Production of good quality wine from single and mixture of fruit peels. African Journal of Food, Agriculture, Nutrition and Development, 2017, Vol.17(1), p.11822(10)

Processing fruits into juices and related products generates a lot of wastes in form of peels. This paper asks if the peels of pineapple, mango-pineapple mix and mango peels would make good wine, and also investigates how much would be needed. The results of sensory evaluation showed a significant difference in terms of aroma, mouth feel and acidity ratings (P>0.05), while color, clarity, and alcohol strength were generally similar in all the three aged wines. Samples made from mango and pineapple peels mix showed the highest overall acceptance. It is noted that fungicide and herbicide utilizations affect the quality of the product from the peels.


You Yilin, Na Li; Xue Han; Jielong Guo; Guojie Liu; Weidong Huang; Jicheng Zhan. Influence of tannin extract and yeast extract on color preservation and anthocyanin content of mulberry wine. Journal of Food Science; Vol. 83 (4), April 2018. 1084–1093

This article investigates how to combat the unstable color of (Dashi cultivar variety of) mulberry wine in processing and aging, asking whether tannin extract and yeast extract might help the color and color-preserving characteristics. The results showed that the maximum absorption wavelength in both tannin extract and yeast extract groups changed generating the red shift effect. The color of the tannin extract maintained a good gloss in the first 4 months, while the yeast extract group showed remarkable color preservation for the first 3 months. The authors showed that tannin extract and yeast extract both exert a remarkably positive effect on preserving the color of mulberry wine during its aging. Moreover, sensory analysis indicated that the quality of mulberry wine treated with tannin extract was significantly higher than that of the control.


Ma Li-na, Yuan Yuan, Li-jing Lin and Xiao Gong. Fermentation characteristics of different yeast in pineapple wine making. Science and Technology of Food Industry (No. 3), February 2018. 12–16, 21.

The authors tested four Saccharomyces cerevisiae strains (DV10, CY3079, K1 and QA23) in fermentation of pineapple peel residue, through sensory value, chromaticity, alcohol and antioxidant activity changes in fermentation process, an optimal yeast strain was selected. The results show that the sensory score of QA23 was 86, the second wine is fermented with CY3079. L~* and b~* of wines fermented with CY3079, K1 and QA23 yeast were higher than DV10. Compared to the other three yeasts, pineapple wine of QA23 yeast had the highest flavonoid and polyphenols content. Compared with CY3079, DV10 and K1 yeast, QA23 also had higher antioxidant activity. The fermentation performance of QA23 yeast was better than other three kinds of yeast and suitable for pineapple wine fermentation. It provides theoretical basis for the processing and utilization of pineapple skin residue.


Chen Hongmei; Shasha Wang; Henan Yin; Zhe Dong; Chunlong Yuan. Effects of different fermentation methods on the quality of wines made from wild kiwifruit. Food Science, China; Vol. 39 (4), February 2018. 233–240

The aroma compounds of different wines made from whole fruits, cloudy and clear juice of wild kiwifruit were analyzed. The authors showed that wines made from whole kiwifruits and cloudy juice had decreased total acid and volatile acid concentrations and consequently increased pH as well as reduced VC loss than wine from clear juice. The total aroma in wine fermented with skins was significantly higher than that in wine fermented without skins, with higher levels of esters, terpenes and ketones while significantly lower levels of acids being found in the former. The characteristic aroma compounds of three wines were distinct and their sensory aroma characteristics were also distinct. Kiwifruit wine fermented with skins had higher sensory scores with outstanding aroma for quality, intensity and authenticity of taste and aroma as well as a better balance of various aroma attributes than two other wines. Therefore, fermentation with skins can improve the quality of kiwifruit wines.