Available at www.aujst.com 85 Fermentation of fruit wine and its quality analysis: A review Pazhani Saranraj 1 *, Panneerselvam Sivasakthivelan 2 , Murugadoss Naveen 3 1 Department of Microbiology, Sacred Heart College (Autonomous), Tirupattur, Tamil Nadu, India, 2 Department of Agricultural Microbiology, Annamalai University, Annamalai Nagar, Tamil Nadu, India, 3 Department of Biochemistry, Sacred Heart College (Autonomous), Tirupattur, Tamil Nadu, India ABSTRACT Fruit is an essential part of your diet using essential part of vitamin and minerals that contribute to overall strength for your health. Fruit wines are undistilled alcoholic beverages usually made from grapes or other fruits such as peaches, plums or apricots, banana, elderberry, or black current 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 lavor 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. Fruit wines contain 8–11% alcohol and 2–3% sugar with energy value ranging between 70 and 90 kcal per 100 ml. The present explained about the fermentation of wine and its quality analysis. In this present review, we discussed about fermentation, history of fermentation, Saccharomyces cerevisiae and alcoholic fermentation, fermentation of fruit juice into wine, classiication of wine, factors inluencing fermentation and wine quality, and Indian wine market. Keywords: Fermentation, fruits, wine, wine quality, yeast Submitted: 26-11-2017, Accepted: 30-11-2017, Published: 29-12-2017 INTRODUCTION Fermentation is a viable technique in the development of new products with modiied physicochemical and sensory qualities, especially lavor and nutritional components. Alcohol and acetic and lactic acid fermentation are important for quality in production. Of these, alcoholic fermentation is widely employed for the preparation of beverages in which alcohol is major constituent. Fermented beverages have been known to humankind from time immemorial. An alcoholic beverage is a drink that contains ethanol. These are divided into three general classes for taxation and regulation of production, namely, beers, wines, and spirits distilled beverages such as whisky, rum, gin, and vodka. Beer is made by fermentation of starch combining yeast and malted cereal starch, especially barleycorn, rye, wheat, or blend of several grains and usually lavored with hops. It contains 4–8% alcohol and its energy value ranges between 28 and 73 kcal per 100 ml. Distilled alcoholic beverages are produced by distilling ethanol by fermentation of grains, fruits, or vegetables. They are made from sugarcane juice, molasses, fermented mash of cereals and potatoes, and fermented malt of barley and rye. The alcohol content in distilled alcoholic beverage ranges between 40% and 60%. [1] Fermentation is a relatively eficient, low energy preservation process which increases the shelf life, and decreases the need for refrigeration or other forms of food preservation technology. It is, therefore, a highly appropriate technique for use in developing countries and remote areas where access to sophisticated equipment is limited. Fermented fruit wines are popular throughout the world, and in some regions, it makes a signiicant contribution to the diet of millions of individuals. The possibility and the use of pineapple for the production of wine will create employment, income generation for farmers, and address the post-harvest losses associated with the glut on the local market in India. [2] Australian Journal of Science and Technology ISSN Number (2208-6404) Volume 1; Issue 2; December 2017 Address for correspondence: Pazhani Saranraj, Department of Microbiology, Sacred Heart College (Autonomous), Tirupattur - 635 601, Tamil Nadu, India. E-mail: microsaranraj@gmail.com Review Article