Review paper DOI: 10.17508/CJFST.2018.10.2.19
The production of fruit wines – a review
DARKO VELIĆ1, 
NATALIJA VELIĆ1*, DANIELA AMIDŽIĆ KLARIĆ2, ILIJA KLARIĆ3, VLATKA PETRAVIĆ TOMINAC4, TATJANA KOŠMERL5, RAJKO VIDRIH5
1University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, 31000 Osijek, Croatia
2University of Zagreb, Faculty of Pharmacy and Biochemistry, A. Kovačića 1, 10000 Zagreb, Croatia
3Public Health Brčko DC, Department of Health Ecology, R. Dž. Čauševića 1, 76000 Brčko DC, Bosnia and Herzegovina
4University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia
5University of Ljubljana, Biotechnical Faculty, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| ARTICLE INFO | ABSTRACT |
| Article history: Received: May 7, 2018 Accepted: July 5, 2018 |
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. |
| Keywords: fruit wines, fruit quality, organic foods, fermentation, functional foods |