Chapter 6 - Advanced analytical techniques for fruit wine analysis

Alcoholic beverages obtained from fruits other than grapes, known as fruit wines, are produced from fruit juices, such as apples, apricots, berries, cherries, plums, strawberries, oranges, mangoes, bananas, and pineapples, as well as autochthonous tropical fruits. These beverages with moderate alcoholic content are cheap and easy-drinking, and they can represent a strength for the beverage trade as they are more attractive to younger people as an aperitif. In comparison to the wine produced from grapes, they show differences in taste, nutritive values, and health benefits. Due to the relevant interest to fruit wines, their characterization is challenging aiming to deepen knowledge of their composition and to ensure their safety. This chapter provides an overview of the current analytical methods and techniques applied to the characterization of fruit wines, including the sensory analysis and consumer preferences. The traditionally used chromatographic methods are examined as well as ultra-advanced techniques (e.g., untargeted analysis, nuclear magnetic resonance, non-destructive techniques). Future perspectives, as the emerging application of chemometric and artificial intelligence, are also considered.