Low-alcohol fruit wines: A bibliometric analysis, technological review, and market perspectives
Ana Letícia Andrade Ferreira; Bruna Rafaela da Silva Monteiro Wanderley; Itaciara Larroza Nunes; Renata Dias de Mello Castanho Amboni; Carlise Beddin Fritzen-Freire
Abstract
Production of low-alcohol fruit wines can be a viable alternative for using different fruit species, besides offering healthier options to consumers. Thus, this work aimed to survey scientific articles and patent documents regarding the production of low-alcohol fruit wines. The search for articles was performed on the Scopus platform, whereas the patent search was performed on Espacenet®. Both searches were performed using the combination of the words “low-alcohol” AND “fruit” AND “wine”, which showed 404 articles and 420 patents, respectively. However, only 52 and 101 documents were selected for formal analysis, respectively. The annual evolution of articles and patents shows an increase in interest in this research area, with 28 articles and 30 patents published since 2018. The bibliometric analysis showed that most articles are published in the Agriculture and Biological Sciences research area. China stood out as the leading affiliation country of the article’s authors (n = 20) and with the most significant number of patents (n = 87). The use of non-Saccharomyces yeast strains appears as the primary emergent technology, as well as the utilization of nonconventional fruit for the fermentation, such as sea buckthorn, pomegranate, and blackberry. It was possible to note a more expressive growth in the production of low-alcohol wines in the past decades, which shows that this technology has become more promising for the exploitation and valorization of fruits, especially native and exotic ones.
Keywords
References
Aria, M., & Cuccurullo, C. (2017). bibliometrix: An R-tool for comprehensive science mapping analysis. Journal of Informetrics, 11(4), 959-975. http://doi.org/10.1016/j.joi.2017.08.007.
Bin, Z., Ran, Y., Ying, L., Xiaolong, L., Fengjun, Y., & Tian, H. (2022). Brewing method of fermentation type low-alcohol wine (Patent CN115786051A). Espacenet. https://worldwide. espacenet.com/patent/search/family/085427288/publication/ CN115786051A?q=CN115786051A
Boeira, L. S., Bastos Freitas, P. H., Uchôa, N. R., Bezerra, J. A., Cád, S. V., Duvoisin Junior, S., Albuquerque, P. M., Mar, J. M., Ramos, A. S., Machado, M. B., & Maciel, L. R. (2020). Chemical and sensorial characterization of a novel alcoholic beverage produced with native acai (Euterpe precatoria) from different regions of the Amazonas state. Lebensmittel-Wissenschaft + Technologie, 117, 108632. http://doi.org/10.1016/j.lwt.2019.108632.
Brasil. Ministério da Agricultura e Pecuária Secretaria de Defesa Agropecuária, Departamento de Inspeção de Produtos de Origem Vegetal Coordenação-Geral de Vinhos e Bebidas - DIPOV. (2020). Consolidação das Normas de Bebidas, Fermentado Acético, Vinho e Derivados da Uva e do Vinho. https://www.gov.br/agricultura/ pt-br/assuntos/inspecao/produtos-vegetal/legislacao-deprodutos-origem-vegetal/biblioteca-de-normas-vinhos-e-bebidas/ AnexoNormaInternaDIPOV2Edicao.pdf
Caccavello, G., Giaccone, M., Scognamiglio, P., Forlani, M., & Basile, B. (2017). Influence of intensity of post-veraison defoliation or shoot trimming on vine physiology, yield components, berry and wine composition in Aglianico grapevines. Australian Journal of Grape and Wine Research, 23(2), 226-239. http://doi.org/10.1111/ ajgw.12263.
Contreras, A., Hidalgo, C., Schmidt, S., Henschke, P. A., Curtin, C., & Varela, C. (2015a). The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content. International Journal of Food Microbiology, 205, 7-15. http:// doi.org/10.1016/j.ijfoodmicro.2015.03.027. PMid:25866906.
Contreras, A., Curtin, C., & Varela, C. (2015b). Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation. Applied Microbiology and Biotechnology, 99(4), 1885-1895. http://doi. org/10.1007/s00253-014-6193-6. PMid:25388943.
Deconinck, N., Muylaert, K., Ivens, W., & Vandamme, D. (2018). Innovative harvesting processes for microalgae biomass production: A perspective from patent literature. Algal Research, 31, 469-477. http://doi.org/10.1016/j.algal.2018.01.016.
Escudero-López, B., Cerrillo, I., Ortega, Á., Martín, F., & FernándezPachón, M.-S. (2022). Effect of acute intake of fermented orange juice on fasting and postprandial glucose metabolism, plasma lipids and antioxidant status in healthy human. Foods, 11(9), 1256. http://doi.org/10.3390/foods11091256. PMid:35563979.
European Cider and Fruit Wine Association – AICV. (2020), European Cider Trends 2020. www.aicv.org
European Cider and Fruit Wine Association – AICV. (2022), European Cider Trends 2022. www.aicv.org
Food and Agriculture Organization of the United Nations – FAO. (2021). World Food and Agriculture – Statistical Yearbook 2021. In Food and Agriculture Organization of the United Nations – FAO. World Food and Agriculture – Statistical Yearbook 2021. FAO. http:// doi.org/10.4060/cb4477en.
Freitas, T. J., Assunção, L. S., de Lima Silva, V., Oliveira, T. S., Conceição, I. S. R., Machado, B. A. S., Nunes, I. L., Otero, D. M., & Ribeiro, C. D. F. (2022). Prospective study on microencapsulation of oils and its application in foodstuffs. Recent Patents on Nanotechnology, 16(3), 219-234. http://doi.org/10.2174/1872 210515666210422123001. PMid:33888053.
Fuchs, F. D., & Fuchs, S. C. (2021). The effect of alcohol on blood pressure and hypertension. Current Hypertension Reports, 23(10), 42. http://doi.org/10.1007/s11906-021-01160-7. PMid:34762198.
García-Martín, N., Perez-Magariño, S., Magariño, M., Ortega-Heras, M., González-Huerta, C., Mihnea, M., Luisa González-Sanjosé, M., Palacio, L., Prádanos, P., & Hernández, A. (2010). Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines. Separation and Purification Technology, 76(2), 158-170. http://doi.org/10.1016/j.seppur.2010.10.002.
Gobbi, M., De Vero, L., Solieri, L., Comitini, F., Oro, L., Giudici, P., & Ciani, M. (2014). Fermentative aptitude of nonsaccharomyces wine yeast for reduction in the ethanol content in wine. European Food Research and Technology, 239(1), 41-48. http://doi. org/10.1007/s00217-014-2187-y.
Guerrini, S., Galli, V., Barbato, D., Facchini, G., Mangani, S., Pierguidi, L., & Granchi, L. (2023). Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry). European Food Research and Technology, 249, 341-352. https://doi.org/10.1007/ s00217-022-04119-3.
Guiné, R. P. F., Barroca, M. J., Coldea, T. E., Bartkiene, E., & Anjos, O. (2021). Apple fermented products: An overview of technology, properties and health effects. Processes, 9(2), 1-25. http://doi. org/10.3390/pr9020223.
Hu, Y., Yang, Z., Huang, Y., Shen, L., & Li, M. (2021). Production method of high-resveratrol low-alcohol fermented vitis davidii oral liquid (Patent CN112812913A). Espacenet. https://worldwide. espacenet.com/patent/search/family/075864445/publication/ CN112812913A?q=CN112812913A
Huang, J., Wang, Y., Ren, Y., Wang, X., Li, H., Liu, Z., Yue, T., & Gao, Z. (2022a). Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine. Lebensmittel-Wissenschaft + Technologie, 1561, 113049. http:// doi.org/10.1016/j.lwt.2021.113049.
Huang, Z., Tang, A., Li, M., & Zhang, X. (2022b). Brewing method of frozen fermented low-alcohol grape wine (Patent CN114958510A). Espacenet. https://worldwide.espacenet.com/patent/search/ family/082969652/publication/CN114958510A?q=CN114958510A
International Wine and Spirit Research - IWSR. (2022). No- and Low-Alcohol in Key Global Markets Reaches Almost US$10 Billion in Value. https://www.theiwsr.com/no-and-low-alcohol-in-keyglobal-markets-reaches-almost-us10-billion-in-value/
Kim, S. S., Kim, T. W., Park, H., Choi, H. D., & Ye, N. K. (2021). Method for manufacturing of non alcohol wine and low alcohol wine prepared thereby (Patent KR20220152673A). Espacenet. https:// worldwide.espacenet.com/patent/search/family/084233216/ publication/KR20220152673A?q=KR20220152673A
Kontoudakis, N., Esteruelas, M., Fort, F., Canals, J. M., & Zamora, F. (2011). Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine. Australian Journal of Grape and Wine Research, 17(2), 230-238. http://doi. org/10.1111/j.1755-0238.2011.00142.x.
Lemos Junior, W. J. F., Nadai, C., Crepalde, L. T., de Oliveira, V. S., de Matos, A. D., Giacomini, A., & Corich, V. (2019). Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes. International Journal of Food Microbiology, 303, 1-8. http://doi. org/10.1016/j.ijfoodmicro.2019.05.006. PMid:31102962.
Li, J., Li, Y., Yang, B., & Sun, Y. (2022). Preparation method of fruit wine (Patent CN115584303A). Espacenet. https://worldwide. espacenet.com/patent/search/family/084779469/publication/ CN115584303A?q=CN115584303A
Li, S., Chen, X., Gao, Z., Zhang, Z., Bi, P., & Guo, J. (2023). Enhancing antioxidant activity and fragrant profile of low-ethanol kiwi wine via sequential culture of indigenous Zygosaccharomyces rouxii and Saccharomyces cerevisiae. Food Bioscience, 51, 102210. http:// doi.org/10.1016/j.fbio.2022.102210.
Liang, H., Gao, D., Wang, C., Gao, H., Guo, Y., Zhao, Z., & Shi, H. (2022). Effect of fermentation strategy on the quality and aroma characteristics of yellow peach wines. Fermentation (Basel, Switzerland), 8(11), 604. http://doi.org/10.3390/ fermentation8110604.
Liguori, L., Russo, P., Albanese, D., & Di Matteo, M. (2018). Production of low-alcohol beverages: current status and perspectives. In A. M. Grumezescu & A. M. Holban (Eds.), Food processing for increased quality and consumption (pp 347-382). Academic Press. http:// doi.org/10.1016/B978-0-12-811447-6.00012-6.
Liu, G., Zeng, R., & Liu, Y. (2022). Siraitia grosvenorii wine and preparation method thereof (Patent CN114410411A). Espacenet. https://worldwide.espacenet.com/patent/search/ family/081271993/publication/CN114410411A?q=CN114410411A
Liu, W., Zhang, J., Shan, Y., Fu, F., Zhang, Q., Su, D., Li, Z., & Mao, Y. (2021). Fragrance-enhancing Hanseniaspora opuntiae and application thereof in low-alcohol sweet navel orange wine (Patent CN113308388A). Espacenet. https://worldwide. espacenet.com/patent/search/family/077376389/publication/ CN113308388A?q=CN113308388A
Lopes, A. C. A., Eda, S. H., Andrade, R. P., Amorim, J. C., & Duarte, W. F. (2019). New alcoholic fermented beverages-potentials and challenges. In A. M. Grumezescu & A. M. Holban (Eds.), Fermented Beverages (Vol. 5, pp. 577-603). Elsevier. http://doi.org/10.1016/ B978-0-12-815271-3.00014-2.
Maturano, Y. P., Mestre, M. V., Kuchen, B., Toro, M. E., Mercado, L. A., Vazquez, F., & Combina, M. (2019). Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts. International Journal of Food Microbiology, 289, 40-48. http://doi.org/10.1016/j. ijfoodmicro.2018.08.016. PMid:30196180.
Mehlomakulu, N. N., Hoff, J. W., Erten, H., Beukes, L., & Jolly, N. P. (2021). Screening non-saccharomyces yeasts as low ethanol producing starter cultures. South African Journal of Enology and Viticulture, 42(1), 56-66. http://doi.org/10.21548/42-1-4335.
Moreno, D., Redondo, P., Lozano, E., Valdés, M. E., & Pérez-Nevado, F. (2022). Use of mixed cultures for the production of grape–plum lowalcohol fermented beverages. Fermentation (Basel, Switzerland), 9(1), 29. http://doi.org/10.3390/fermentation9010029.
Organization of Vine and Wine – OIV. (2020). Compendium of International Methods of Wine and Must Analysis (Vol. 1). OIV. Pickering, G. J., Heatherbell, D. A., & Barnes, M. F. (1998). Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase. Food Research International, 31(10), 685-692. http://doi.org/10.1016/S0963-9969(99)00046-0.
Shahbandeh, M. (2021). Major producers of fresh fruit worldwide 2021. Retrieved from: https://www.statista.com/aboutus/ourresearch-commitment/1239/m-shahbandeh. Accessed 3 July 2023
Sobowale, S. S., Omosebi, O. M., & Animashaun, O. H. (2021). Characterization of Roselle (Hibiscus sabdariffa) calyces wine using date palm (Phoenix dactylifera) fruit extracts as a substitute for granulated sugar. Journal of Food Processing and Preservation, 45(11), e15935. http://doi.org/10.1111/jfpp.15935.
Sun, Y., Guan, X., Lin, X., Zhang, X., Ding, Y., Tang, X., Zhao, X., & Wang, X. (2021). Fruit-flavor low-alcohol refreshing apple wine and preparation method thereof (Patent CN113755289A). Espacenet. https://worldwide.espacenet.com/patent/search/ family/078798695/publication/CN113755289A?q=CN113755289A.
United Nations – UN. (2015). Transforming our world: The 2030 agenda for sustainable development. UN. United States - US. (1988).27 USC (Chap. 8: Subchapter II: Alcoholic beverage labeling). US. https://www.govinfo.gov/content/pkg/ USCODE-2014-title27/pdf/USCODE-2014-title27-chap8-subchapII.pdf.
Varela, C., Barker, A., Tran, T., Borneman, A., & Curtin, C. (2017). Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. International Journal of Food Microbiology, 252, 1-9. http://doi.org/10.1016/j. ijfoodmicro.2017.04.002. PMid:28436828.
Varela, C., Dry, P. R., Kutyna, D. R., Francis, I. L., Henschke, P. A., Curtin, C. D., & Chambers, P. J. (2015). Strategies for reducing alcohol concentration in wine. Australian Journal of Grape and Wine Research, 21, 670-679. http://doi.org/10.1111/ajgw.12187.
Varela, C., Sengler, F., Solomon, M., & Curtin, C. (2016). Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum. Food Chemistry, 209, 57-64. http://doi. org/10.1016/j.foodchem.2016.04.024. PMid:27173534.
Wang, T., Li, X., Chen, C., & Chen, X. (2022b). Preparation method of Morinda citrifolia enzyme fruit wine and Morinda citrifolia enzyme fruit wine (Patent CN114395460A) Espacenet. https:// worldwide.espacenet.com/patent/search/family/081234079/ publication/CN114395460A?q=CN114395460A
Wang, X., Shen, K., Tang, S., Li, P., Zhou, H., Luo, X., Qiu, S., & Ban, S. (2022a). Study on the construction and aroma-producing characteristics of the recombinant Saccharomyces cerevisiae strain W303-EAT. European Food Research and Technology, 248(2), 447-456. http://doi.org/10.1007/s00217-021-03890-z.
Wang, Y., Zeng, X. A., & Cai, J. L. (2021). Preparation of low-alcohol pineapple wine by different methods of terminating fermentation. Xiandai Shipin Keji, 37(3), 70-76. http://doi.org/10.13982/j. mfst.1673-9078.2021.3.0297.
Wang, Z., Svyantek, A., & Hatterman-Valenti, H. (2023). Chemical and Chromatic Effects of Commercial Wine Yeast Strains (Saccharomyces spp.) on “Dolgo” Crabapple Rosé Cider. Current Research in Environmental & Applied Mycology, 13(1), 79-91. http://doi.org/10.5943/cream/13/1/6.
World Health Organization – WHO. (2010). Global strategy to reduce the harmful use of alcohol. https://www.who.int/publicationsdetail-redirect/9789241599931
World Health Organization – WHO. (2020). Alcohol pricing in the WHO European Region: Update report on the evidence and recommended policy actions. https://www.who.int/publicationsdetail-redirect/10665-336159
World Health Organization – WHO. (2022a). World health statistics 2022: monitoring health for the SDGs, sustainable development goals. https://www.who.int/publications/i/item/9789240051157
World Health Organization – WHO. (2022b). Alcohol. https://www. who.int/news-room/fact-sheets/detail/alcohol
World Intellectual Property Organization – WIPO. (2020a). The Global Innovation Index 2020 (GII): Japan. https://www.wipo.int/edocs/ pubdocs/en/wipo_pub_gii_2020/jp.pdf
World Intellectual Property Organization – WIPO. (2020b). China Becomes Top Filer of International Patents in 2019 Amid Robust Growth for WIPO’s IP Services, Treaties and Finances. https:// www.wipo.int/pressroom/en/articles/2020/article_0005.html
World Intellectual Property Organization – WIPO. (2021). Global Innovation Index 2021: Tracking Innovation through the COVID-19 Crisis. https://www.wipo.int/wipo_magazine/en/2021/03/ article_0002.html
Yang, W., Liu, S., Marsol-Vall, A., Tähti, R., Laaksonen, O., Karhu, S., Yang, B., & Ma, X. (2021). Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. Lebensmittel-Wissenschaft + Technologie, 149, 111910. http://doi.org/10.1016/j.lwt.2021.111910.
Yang, X., Zhao, F., Yang, L., Li, J., & Zhu, X. (2022). Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts. Lebensmittel-Wissenschaft + Technologie, 155, 112994. http://doi.org/10.1016/j.lwt.2021.112994.
Zhang, B., Yu, R., Liu, Y., Lyu, X., Yang, F., & He, T. (2022). Brewing method of fermentation type low-alcohol wine (Patent CN115786051A). Espacenet. https://worldwide. espacenet.com/patent/search/family/085427288/publication/ CN115786051A?q=CN115786051A
Zhou, Y., Zhou, S., Zhou, Q., & Chen, L. (2021). Yeast strain with low ethanol yield and high aroma and use thereof (Patent CN113773977A). Espacenet. https://worldwide. espacenet.com/patent/search/family/078873218/publication/ CN113773977A?q=CN113773977A
Submitted date:
11/09/2023
Accepted date:
04/09/2024
Facebook
Google+
Twitter
LinkedIn
Mendeley
StumbleUpon
CiteULike
Reddit
Email