• Sweety Kaur
• Richa Arora

India produces about 50 million tonnes of fruits per year but only 2% of this goes for processing, while over 25% is spoiled due to improper handling and storage. Fermentation is the process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound. The fermentation debitters the beverage, retains nutrients and additionally CO2 produced adds tangy taste and sparkle to beverage. Several studies and development has been done in the area of production of high alcoholic beverages, a little study has been done on non-alcoholic naturally carbonated beverages. This review investigates characterization of yeast employed for fermentation, factors influencing fermentation procedure, chemical characterization of the fermentated product, analysis of the CO2 production along with its antimicrobial mechanism and different types of non-alcoholic beverages with their characteristic properties and various studies based on them. In conclusion, compared to fruit juices the formulation of naturally carbonated fruit beverage offers more variety of flavors, nutrients, long shelf life and other physiological benefits with the greater margin of safety in a drink with a lower inherent cost.

Fermentation, organic compounds, yeast, alcoholic and non-alcoholic beverages, antimicrobial mechanism of CO2, shef-life and carbonated juices/beverages.

"Recent Advances In Production Of Non-Alcoholic Naturally Carbonated Beverages", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 1, page no.673-691, January 2019, Available :http://www.jetir.org/papers/JETIRDW06104.pdf

"Recent Advances In Production Of Non-Alcoholic Naturally Carbonated Beverages", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 1, page no. pp673-691, January 2019, Available at : http://www.jetir.org/papers/JETIRDW06104.pdf