Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects
Xiao Gong, Ningli Qi, Biaoshi Wang, Tinghui Chen, Yang Luo, Yiming Luo · 2026
Read Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects by Xiao Gong, Ningli Qi, Biaoshi Wang, Tinghui Chen, Yang Luo, Yiming Luo (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13543988.txt.
Description
Xiao Gong and colleagues published a 2026 review of making wine from fruits other than grapes, from berries and stone fruit to citrus, pome, and tropical harvests. Fermenting surplus or blemished fruit into wine can cut the heavy post-harvest losses these crops suffer and add value, yet most producers borrow grape methods wholesale. The review walks the whole production chain, from juice preparation through fermentation to keeping the finished wine stable.
Non-grape wines fail in their own ways: raw materials lack the sugar-acid balance grapes provide, fermentations need targeted control, and haze, browning, and safety faults threaten the bottle. Quality, the authors argue, comes from deliberately compensating for each fruit's deficiencies rather than imitating Bordeaux habits. Standardised, fruit-specific processes would let country wines become a deliberate industry instead of an improvisation.
Catalog record
| CREATOR | Xiao Gong, Ningli Qi, Biaoshi Wang, Tinghui Chen, Yang Luo, Yiming Luo |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 53 KB |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |