Kiwi Fruit Alcoholic Transformation

A kiwi fruit had been sitting around the kitchen counter longer than it should, perhaps two weeks, when I found it in a bit of a flabby state but decided to eat it. It was distinctly alcoholic in a pleasant way. There was no fermentation taste whatsoever, it was just alcoholic.

It was a nice discovery and I can't explain it. Did some fermentation bacteria do it or did the fruit itself perform the transformation ? If bacteria did it there was no evidence that was obvious to sight or taste. To all appearances it looked like an ordinary kiwi fruit, just a bit flabby on the outside.

This could be the start of something BIG.