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Yeasts in Fruit Wine Fermentation

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Book cover Yeasts in the Production of Wine

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Abstract

Various fruits have been investigated both commercially and scientifically as alternatives for winemaking, resulting in products so-called fruit wines. Availability of fruits differ between cultivation areas and climatic conditions, thus fruit juices present very diverse environments in which yeasts can grow and produce ethanol, resulting in beverages quite different from traditional grape wines. Various factors affect overall quality of a particular fruit wine and these must be employed to fully optimize the final product. Most fruits contain lower sugar levels than grape juice and the finished wines generally have lower alcohol contents. Other nutrients in the juice also determine the suitability of the fruit for yeast fermentation. Pre-treatment of fruit juices such as pasteurization, chaptalization and acidity adjustment will influence subsequent yeast growth and production of flavor compounds. Microbial ecology of fresh juices and the use of yeast starter, either as single or mixed cultures significantly determine the flavor profile of the product. In this Chapter, these factors are discussed and examples of research on these topics are presented.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Thanyaburi, Pathumthani, Thailand

    Charoen Charoenchai

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  1. Charoen Charoenchai
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Correspondence to Charoen Charoenchai .

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Editors and Affiliations

  1. University of Basilicata, School of Agriculture, Forest, Food and Environmental Sciences, Potenza, Italy

    Patrizia Romano

  2. Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy

    Maurizio Ciani

  3. Food Science and Technology, University of New South Wales School of Chemical Engineering, Sydney, NSW, Australia

    Graham H. Fleet

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Charoenchai, C. (2019). Yeasts in Fruit Wine Fermentation. In: Romano, P., Ciani, M., Fleet, G. (eds) Yeasts in the Production of Wine. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-9782-4_15

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