Fermenting fruit juices: Exploring new possibilities beyond wine

Abstract

There is a paradigm shift happening in the fermentation technology of fruit juices to accommodate growing demand on alcohol reduction, enhancement of organoleptic qualities, shelf life and functional attributes. Low alcoholic wines, probiotic fruit juices, fortification with parabiotics etc. are technologies to develop the above attributes. Indian public sector research organisations have come out with promising technologies suitable for up scaling by the industry.