Nutmeg (Myristica fragrans) Processing Technology: Wine Production from Nutmeg Flesh

Abstract

Nutmeg (Myristica fragrans) is a high-value spice commodity, yet the utilization of its fruit flesh remains limited and is often discarded. In fact, nutmeg flesh contains sugars, dietary fiber, and various bioactive compounds that can support fermentation processes. This article discusses the potential use of nutmeg fruit flesh as a raw material for wine production through a literature-based review. Various studies indicate that fermentation using yeasts such as Saccharomyces cerevisiae, Amylomyces rouxii, and Rhizopus oligosporus can produce wine with desirable chemical and sensory characteristics. The review further highlights that processing nutmeg fruit flesh into wine may enhance the commodity’s value, provide opportunities for product diversification, and support economic growth for farmers and local industries. Therefore, the development of nutmeg-based wine holds promising prospects from both technological and economic perspectives.