{"title":"Exploring the rich heritage and health benefits of diverse fruit wines and their production","authors":"P. S. Bensi, Suma Divakar, J. Merrylin","doi":"10.1007/s13197-025-06273-4","DOIUrl":null,"url":null,"abstract":"<div><p>Wine is an alcoholic beverage made from fermented grapes or other fruits. The fermentation process occurs when yeast consumes sugars in the fruit and converts them into alcohol and carbon dioxide. Wine has been produced for thousands of years, with different regions developing distinct varieties based on the local grapes, climate, and production techniques. Key types of wine include red, white, rosé, sparkling, and fortified wines. In addition to its cultural and culinary significance, wine contains compounds like antioxidants, which have been studied for potential health benefits when consumed in moderation. The flavor, aroma, and texture of wine are influenced by factors such as grape variety, soil, climate (terroir), and aging processes. Wine tasting is a highly specialized field, focusing on characteristics like body, tannins, acidity, and finish.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 6","pages":"999 - 1006"},"PeriodicalIF":2.7010,"publicationDate":"2025-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-025-06273-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Wine is an alcoholic beverage made from fermented grapes or other fruits. The fermentation process occurs when yeast consumes sugars in the fruit and converts them into alcohol and carbon dioxide. Wine has been produced for thousands of years, with different regions developing distinct varieties based on the local grapes, climate, and production techniques. Key types of wine include red, white, rosé, sparkling, and fortified wines. In addition to its cultural and culinary significance, wine contains compounds like antioxidants, which have been studied for potential health benefits when consumed in moderation. The flavor, aroma, and texture of wine are influenced by factors such as grape variety, soil, climate (terroir), and aging processes. Wine tasting is a highly specialized field, focusing on characteristics like body, tannins, acidity, and finish.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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