Fruit Wine and Its Therapeutic Potential: A Mini Review

Abstract

Wine is defined as the undistilled fermented beverages product made with different variety of fruits. About 10-15% of alcohol content is found in the wine with numerous bioactive compounds such as phenols, catechin, quercetin and gallic acid, flavonoids, and resveratrol. The presence of these antioxidants is associated with the lower risk of cardiovascular diseases, free radical formation, and hyperglycemia in human body. Resveratrol present in red wine has potential chemo preventive activity. Generally, wine is prepared with the help of yeast mediated fermentation of grapes. However, various other tropical fruits such as plum, jackfruit, palm and pineapple can also be used for the wine production. Various herbs such as basil, ginger, amla and aloe-vera can also be infused into the wine, to enhance its therapeutic value. Herb-induced wines, commonly called as restorative wines can be of great importance to human health. This review provides a overview of different types of wines, the medicinal potential of wine for human health, as well as the diverse fruits utilized in wine production.

A review on the comparative study of nutraceutically activated fruits and herbs based wines

“…White wine isn't usually white; depending on whether it is made from the grape's skin or only the juice, it can be yellow, gold, or straw coloured. White wine can be made from a non-concealed pound of green or gold conditioned grapes, or from plucked red grape juice (Kumar and Singh, 2021). The polyphenolic components of white wine are lesser as compared to red wine (Salucci et al, 2017).…”

“…Litchi, apple, plum, pineapple, banana, blueberry, and other fruit wines have been recorded and successfully prepared in the literature (Yang et al, 2020). Fruit wine contains ethyl alcohol, sugar, acids, top alcohols, tannins, aldehydes, esters, amino acids, minerals, vitamins, anthocyanins, and other minor flavouring compounds (Kumar and Singh, 2021). According to European laws fruit wines must be made from the fermentation of juices of fruits other than grapes.…”