Microbial Diversity on Grapes and Other Fruits: Role and Significance in Fermentation

  • M. V. DeshpandeEmail author


Though grapes are favoured source for wine fermentation, other fruits such as apple, blueberries, mangoes and pineapple, to name a few, which contain fermentable sugars above 10%, are potential raw materials for winemaking. Additionally, distinct flavour, appealing colour and possibly can be a good source of anthocyanins/carotenoids; minerals like K, Na, Ca, Mg and Fe; and vitamins prompt wine industry to explore the possible use of a variety of fruits for wine fermentation. The natural bacterial and yeast flora on fruits, viz. lactic acid bacteria, Saccharomyces and non-Saccharomyces yeasts, are one of the decisive factors for wine quality. More than 20 yeast genera have been reported from different fruits involved in wine fermentation. Moreover, a significant species and also strain diversity have been reported. The genetic variation in different strains leads to the expression of different biological properties which contribute to wine aroma and flavour. The knowledge of microbial diversity will possibly be useful to develop templates for quality wines. As the wine industry is now focusing on blending of different fruits with grapes for different aroma and flavour, it will be interesting to study the contribution of natural microflora of these fruits in the wine aroma and flavour, keeping intact the features of grape wine.


Microbial flora Grapes and other fruits Non-Saccharomyces yeasts Saccharomyces cerevisiae Wine aroma and flavour 


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© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Biochemical Sciences DivisionCSIR-National Chemical LaboratoryPuneIndia

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