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Fruit based alcoholic beverages

By Devansh Desai

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Fruit based alcoholic beverages

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2.
3.
4.
5.
6.
7.
8.

Wine
Brandy
Breezer
Jack fruit wine
Chulli
Angoori (Kinnauri)
Cashew apple fenny
Tari

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Wine(5.5%15.5%)

Wine(fromLatinvinum) is analcoholic beveragemade fromfermentedgrapesor

otherfruits.

Wines made from produce besides grapes includerice wineand innumerablefruit

wines, of which some of the best-known are pomegranatewine,apple
wineandelderberrywine.

Due to the natural chemical balance, grapes ferment without the addition
ofsugars,acids,enzymes, water, or othernutrients.Yeast consumes the sugarin the
grapesandconvertsittoethanolandcarbondioxide.

50typesofgrapesareusedforwinemaking.

Redwine:
PinotNoir,CabernetSauvignon,Shiraz,Merlot,Zinfandel,Gamay.

Whitewine:
Chardonnay,Sauvignonblanc,Reisling,Semillon,Pinotgris(pinotgrigio)

Rose wine :Aros is a type of wine that incorporates some of the color from the
grapeskins,butnotenoughtoqualifyitasaredwine.

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Flow Diagram of Red Grape wine

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Flow Diagram of White Grape wine

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How to Taste Wine?

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To taste wine correctly all you need is a glass, a little

concentration and the willingness to express what you

smell and taste, and consider the following points as you
tasteeachwine.
Step

1:Sight

Step

2:Smell

Step

3:Taste

Inexpensivewhitewines,cheapersparklingwinesandsweetwhitewines
arebestalittlecolder,perhaps4Cto8C
Theidealservingtemperatureformanyfineredwinesisperhaps14Cto
18C

Brandy(35-60 %)

Brandyisaspiritproducedbydistillingwine.Brandygenerallycontains
3560%alcoholbyvolumeandistypicallytakenasanafter-dinnerdrink.

Almosteverypeoplehavetheirownnationalbrandy,manyofwhichare
notmadefromwine:

grappainItalyismadefromgrapeskins,

slivivitzinPolandismadefromplums,

shochuinJapanismadefromrice,and

bourbonintheUnitedStatesismadefromcorn.

BeerbrandyisbetterknownasScotchwhiskey.

ItisuniversallyacknowledgedthatthefinestbrandiesaretheFrench
cognacsthataredistilledfromwine

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Bacardi Breezer(4.8%)

Bacardi Breezer,Breezerforshort,isafruitwinebasedalcopopwith

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4%alcoholinAustralia,
4%Canada,
5%inEurope,
6.6%intheUnitedKingdom,and
4.8%inIndia.

Itcomesinavarietyoffruitflavours:lemon,peach,pineapple,apple,rubygrapefruit,lime,orange,
blackberry,watermelon,cranberry,coconut,raspberry,blueberry,pomegranate,strawberry,and
mango,anditisalsoavailableinbothchocolateandpiacoladaflavours.

Jackfruit Wine
Place

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of origin/usage: India.

Nature of
Usual

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beverage: Fruitbased.

composition/ingredients: RippedJackfruit.

Method of preparation: Earthenpots,woodenvessels,bamboobaskets,sievesandstonestabsarerequiredforpreparation.

Ripped fruits are selected; the skin is peeled off and discarded. The seeds are removed. The fruit pulp and sections are
soaked in water and the materials are ground in bamboo basket. The extract is collected in earthen pots. The extract is
allowed for fermentation using already fermented wine as inoculum. The pots are covered with banana leaves. The
fermentationoccursat18-30Cfor1week.Theliquidportionisobtainedbydecantation.

Jackfruit Wine
Nature

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of fermentation: Alcoholicfermentation.

Whether native

fermentation or inoculum (starter) is added:

Alreadyfermentedwineisusedasinoculum.
Changes

in physical and chemical profile:

Thefruitsectionsandpulpyields53-60%ofjuicebyweightwith12-12.4%Brix(totalsoluble
solids).Sucrosecontentis4-4.9%,reducingsugarsare4.5-5.2%andpectioncontentisabout3.5-4%.
ThepHofthewineisbetween3.5-3.8.Thealcoholcontentinthewineattains7-8%v/vwithina
fortnight.
Reference(s):

DahiyaandPrabhu,1977.

Chulli
Place

of origin/usage: HimachalPradesh.

Nature of
Usual

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beverage: Fruitbased.

composition/ingredients: Driedwildapricots.

Method

of preparation: Driedwildapricotsarenaturallyfermented.

Nature of

fermentation: Alcoholicfermentation.

Reference(s):

Thakuret al.,2004,SavitriandBhalla,2007.

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Angoori

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Other names, if any: Kinnauri

Place of origin/usage: HimachalPradesh.

Nature of beverage: Fruitbased.

Time of consumption: Thisisoneoftheverypopulartraditionalfermented

beveragesconsumedduringlocalfestivalsandmarriageceremoniesbythe
tribalpeopleofKinnaur.

Usual composition/ingredients: Grapes(redandtheusualgreen).

Nature of fermentation: Alcoholicfermentation.

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Cashew apple Fenny

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Place of origin/usage: Goa.

Nature of beverage: Fruitbased.

Importance of beverage: ItisregisteredasaGeographicalIndication(GI).Cashewfenny isunique

toGoa.Traditionally,cashewliquorisusedforvariousmedicinalpurposes.Withpeopleovermiddle
age,menandwomen,alittlequantityofcashewliquorisconsumedbeforedinner,whichisexpected
tokeepthemfitandyounginhealthforlonger.Cashewliquorisnormallytakenwithaeratedwater
andice.Itcanalsobetakenwithblackcoffee.Ahalfpegofcashewliquorwithfreshlemonjuice,
sugar, ice and aerated water makes an excellent drink during hot season. It quenches thirst, gives
reliefandcomfortandactsasanappetizer.

Usual composition/ingredients: Fruitpulpofcashew(Anacardium occidentale L.).

Cashew apple Fenny

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Method of preparation: Traditionally,thecashewjuiceisfermentedbyitself.Afterthreedaysof

fermentation, the product is triple distilled. The first distillation produces arrack and second
distillationproducescashewfenny,veryrarelythirddistillationproducesverypotentcashewfenny.
Afterwards,thehighalcoholcontentisreducedwithspringwatertobringitto40-45%alcoholper
volume. Cashew apple (Anacardium occidentale) liquor is unique liquor obtained from the
excessivedistillationofcashewapplejuice.Itisliquorperfectbyitselfwithouttheadditionofany
extraneousingredientsandhavingitsownuniqueflavour.

Nature of fermentation: Alcoholicfermentation

Reference(s): SekarandMariappan2007,Pandey,2000.

Tari
Place

of origin/usage: EasternIndia.

Nature
Usual

of beverage: Fruitbased.

composition/ingredients: Datepalm.

Nature
Palm

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of fermentation: Alcoholicfermentation.

wineisanalcoholicbeveragecreatedfromthesapofvarious

speciesofpalmtreesuchasthePalmyra,datepalms,andcoconutpalms.

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Tapping

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Thesapisextractedandcollectedbyatapper.Typicallythesapiscollectedfromthecutflower
ofthepalmtree.Acontainerisfastenedtotheflowerstumptocollectthesap.Thewhiteliquid
thatinitiallycollectstendstobeverysweetandnon-alcoholicbeforeitisfermented.Analternate
methodisthefellingoftheentiretree.Wherethisispracticed,afireissometimeslitatthecut
endtofacilitatethecollectionofsap.

Palmsapbeginsfermentingimmediatelyaftercollection,duetonaturalyeastsintheporesofpot
and air (often spurred by residual yeast left in the collecting container). Within two hours,
fermentationyieldsanaromaticwineofupto4%alcoholcontent,mildlyintoxicatingandsweet.
Thewinemaybeallowedtofermentlonger,uptoaday,toyieldastronger,moresourandacidic
taste,whichsomepeopleprefer.Longerfermentationproducesvinegarinsteadofstrongerwine

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Thank you

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