The production of fruit wines – a review

• Main Authors: DANIELA AMIDŽIĆ KLARIĆ, ILIJA KLARIĆ, VLATKA PETRAVIĆ TOMINAC, TATJANA KOŠMERL, RAJKO VIDRIH, NATALIJA VELIĆ, DARKO VELIĆ
• Format: Article
• Language: English
• Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2018-01-01
• Series: Croatian Journal of Food Science and Technology
• Online Access: http://hrcak.srce.hr/file/308848

Fruit wines production has been growing steadily in recent years, and its market potential is strong, which correlates with the demand for and development of new functional products. Likewise, the production of fruit wines has become an integrated component of fruit processing industry, often compensating for post-harvest losses. Fruit wines represent a value-added fruit product. They contain nutritionally important components like minerals and antioxidants, as well as aromatic nuances typically from the fruits used. The paper gives a general overview of the production of fruit wines with a particular emphasis on the quality of fruit to be used for wine processing, as well as fermentation and post-fermentation processes.