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Kiwi alcohol taste and fermentation?

I couldn’t find anything online for this, so I am asking it here…

Why do overripe kiwis taste like they are fermented and there is alcohol present, when (as far as I know) there has been no fermentation happening inside the kiwi fruit? Or is there actually fermentation occurring when a fruit like kiwi gets overripe? What microorganisms cause this?

This doesn’t seem to happen with fruits like bananas or strawberries (they just get mushy and soft and discolored).

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