Coconut and Strawberry in Functional Wine Development: A Review on Fermentation Dynamics, Nutritional Relevance, and Process Innovations
DOI:
https://doi.org/10.54536/ajfst.v5i1.4991Keywords:
Coconut & Strawberry Wine, Fermentation Process, Fruit–Based Alcoholic Beverages, Reproducibility, Wine Quality, Yeast StrainsAbstract
Strawberry and coconut, both famed for their nutritional and functional virtues, are becoming novel substrates in fruit wines. Coconut, rich in electrolytes, vitamins, and antioxidants, and strawberry, famous for its high content of vitamin C, phenolics, and low glycaemic index, not only provide a rejuvenating substitute to conventional fruit wines but also substantial health advantages. The growing interest in these fruits stems from their ability to enhance the sensory character and nutritional quality of wines, favoured by an increasingly larger base of consumers who demand functional drinks and natural ingredients. Key fermentation variables, including the selection of yeast strains, fermentation temperature, and length, are addressed, as well as how they affect the alcoholic strength, flavor evolution, and quality of the wine. Particular focus is placed on reproducibility in winemaking, focus on meeting the requirements of batch-to-batch uniformity and standardized procedures to maintain product quality. Different processing methods of coconut and strawberry wines, including blending, co-fermentation, and enzyme treatment, are analysed to assess their performance in optimizing the final product’s taste and texture. The review also investigates the sensory attributes of coconut and strawberry wines and how this impacts consumer preference and acceptability in various markets. The possibilities for scalability in production, as well as the problems of ensuring quality at increased scales of production, are also addressed. Lastly, this paper also mentions the increasing interest in these wines as functional foods, being marketed to a health-oriented consumer base, and aiding in the growth of the fruit wine industry..
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