Scribd Logo
Upload

Welcome to Scribd!

  • 101 views

    Fruit Wine

    Uploaded by

    vinay
    Fruit wines are fermented alcoholic beverages made from fruits, flowers, or herbs other than grapes. They have traditionally been popular among home winemakers and in cooler climates. Fruit wines are usually named after their main ingredient, such as plum wine or elderberry wine, because wines are legally defined as being made from grapes. Fruit wine production involves extracting juice from fruits through pressing or cooking and fermenting it, sometimes with added sugar, water, or acidity regulators to achieve the right balance for a drinkable wine. Common fruit wines include elderberry and dandelion wines.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Fruit Wine

    Uploaded by

    vinay
    101 views2 pages
    Fruit wines are fermented alcoholic beverages made from fruits, flowers, or herbs other than grapes. They have traditionally been popular among home winemakers and in cooler climates. Fruit wines are usually named after their main ingredient, such as plum wine or elderberry wine, because wines are legally defined as being made from grapes. Fruit wine production involves extracting juice from fruits through pressing or cooking and fermenting it, sometimes with added sugar, water, or acidity regulators to achieve the right balance for a drinkable wine. Common fruit wines include elderberry and dandelion wines.

    Original Description:

    Original Title

    fruit wine.docx

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Fruit wines are fermented alcoholic beverages made from fruits, flowers, or herbs other than grapes. They have traditionally been popular among home winemakers and in cooler climates. Fruit wines are usually named after their main ingredient, such as plum wine or elderberry wine, because wines are legally defined as being made from grapes. Fruit wine production involves extracting juice from fruits through pressing or cooking and fermenting it, sometimes with added sugar, water, or acidity regulators to achieve the right balance for a drinkable wine. Common fruit wines include elderberry and dandelion wines.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    101 views2 pages

    Fruit Wine

    Uploaded by

    vinay
    Fruit wines are fermented alcoholic beverages made from fruits, flowers, or herbs other than grapes. They have traditionally been popular among home winemakers and in cooler climates. Fruit wines are usually named after their main ingredient, such as plum wine or elderberry wine, because wines are legally defined as being made from grapes. Fruit wine production involves extracting juice from fruits through pressing or cooking and fermenting it, sometimes with added sugar, water, or acidity regulators to achieve the right balance for a drinkable wine. Common fruit wines include elderberry and dandelion wines.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    FRUIT WINES

    These  are fermented alcoholic beverages made from a variety of base ingredients (other than grapes);


    they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes
    broadened to include any fermented alcoholic beverage except beer. For historical reasons, mead, cider,
    and perry are also excluded from the definition of fruit wine.

    Fruit wines have traditionally been popular with home winemakers and in areas with cool climates such
    as North America and Scandinavia; in East Africa, India, and the Philippines, wine is made from bananas.

    Fruit wines are usually referred to by their main ingredient (e.g., plum wine or elderberry wine) because
    the usual definition of wine states that it is made from fermented grape juice.
    In the European Union, wine is legally defined as the fermented juice of grapes.
    In the United Kingdom, fruit wine is commonly called country wine; the term should not be conflated
    with the French term vin de pays, which is grape wine. In British legislation, the term made-wine is used.

    PRODUCTION

    Fruit wine can be made from virtually any plant matter that can be fermented.

    Most fruits and berries have the potential to produce wine. There are a number of methods of extracting
    flavor and juice from the fruits or plants being used; pressing the juice, stewing and fermenting the pulp
    of the fruits are common.

    Few foods other than grapes have the balanced quantities of sugar, acid, tannin, nutritive salts
    for yeast feeding and water to naturally produce a stable, drinkable wine, so most country wines are
    adjusted in one or more respects at fermentation. However, some of these products do require the addition
    of sugar or honey to make them palatable and to increase the alcoholic content (sugar is converted to
    alcohol in the fermentation). Two commonly produced varieties are elderberry wine and dandelion wine.
    Tainted elderberry wine is the beverage used to commit murders in Joseph Kesselring's play and Frank
    Capra's film adaptation Arsenic and Old Lace. A wine made from elderberry flowers is called elder blow
    wine.

    The amount of fermentable sugars is often low and needs to be supplemented by a process
    called chaptalization in order to have sufficient alcohol levels in the finished wine. Sucrose is often added
    so that there is sufficient sugar to ferment to completion while keeping the level of acidity acceptable. If
    the specific gravity of the initial solution is too high, indicating an excess of sugar, water or acidulated
    water may be added to adjust the specific gravity down to the winemaker's target range.

    Many kinds of fruit have a natural acid content which would be too high to produce a savory and pleasant
    fruit wine in undiluted form; this can be particularly true, among others, for strawberries,
    cherries, pineapples, and raspberries. Therefore, much as to regulate sugar content, the fruit mash is
    generally topped up with water prior to fermentation to reduce the acidity to pleasant levels. This also
    dilutes and reduces overall fruit flavor; a loss of flavor can be compensated for by adding sugar again
    after fermentation which then acts as a flavor enhancer (known as a back-sweetener), while too much acid
    in the finished wine will always give it undesired harshness and pungency.

    Many fruit wines suffer from a lack of natural yeast nutrients needed to promote or maintain
    fermentation. Winemakers can counter this with the addition of
    nitrogen, phosphorus and potassium available commercially as yeast nutrient. In the opinion of one wine
    writer fruit wines often do not improve with bottle age and are usually meant to be consumed within a
    year of bottling.

    You might also like