A Comprehensive Review on Classification of Wines and Their Production from Pineapple (Ananas Comosus)

Several types of wines are manufactured using a various variety of substrates, however fruit substrates are more preferred due to their flavours and health benefits. Pineapple wine, a fermented beverage prepared with the juice of ripe pineapples (Ananas comosus), is gaining popularity due to its distinct flavour profile and potential health advantages. This review explores key factors such as chemical composition, nutritional value, morphological attributes of pineapple suited to be used as a substrate for wine production. The role of Saccharomyces cerevisiae and non-Saccharomyces yeasts in influencing the physiochemical properties, aroma profiling and quality of pineapple wine have also been discussed. Additionally, factors such as sugar content, acidity and aging processes that affect the sensory characteristics and consumer acceptance have also been analyzed. The potential health benefits, antioxidant properties and bioactive compounds present in pineapple wine have also been highlighted. Basically this review aims to provide comprehensive insights into the production and prospects of pineapple wine, paving the way for future research and innovation in tropical fruit winemaking.