ABSTRACT
This chapter focuses on processing technology for production of fruits based alcoholic beverage. An alcoholic beverage is any drink that contains alcohol. All of these drinks contain ethanol, which is accountable for people to become intoxicated when they drink in excess [4]. Alcoholic beverages have been consumed by humans since 10,000 B.C. Consumption of these substances in limited quantity makes a person feel relaxed and friendly but too much consumption of it can lead to poisoning. Biochemically, higher alcohols constitute an important component of wine. Wine flavor is dependent upon the total amount and properties of the phenolics of wine. Besides this, the other important component influencing wine quality is esters, which are responsible for imparting the fruity flavor to wines. The TSS of pineapple juice varies from 12 to 15°Brix, so its sugar content is to be increased by the addition of sugar up to 22 to 23°Brix to produce a wine having 12 to 13% alcohol.
