DRINK FRUIT WINES!

Few fruits other than grapes contain the right proportions of sugar, acid, tannins and water to make a wine that can be enjoyed. Fruit wines often have one or more of these ingredients added. The sugar is needed to bring the wine to the desired brix and to achieve the right alcohol content. Water can/may be added to reduce excess acidity, while acid (citric acid, malic acid, tartaric acid) can/may be added to improve flavour. Since it is made similarly, mead is also classified as a fruit wine.

What Is Fruit Wine?

Fruit wine is a fermented alcoholic drink made not from grapes, like wine, but other, usually homogeneous, fruits. Fruit wine differs from the original fruit juice in that some of the sugars it contains and some of the added sugars are converted into alcohol. Fruit wines made by the so-called cold process retain a lot of the original flavours of the fruit and their vitamin content can, in some cases, be several times that of grape wine.

Fruit wines are not considered a new beverage. Ever since people discovered how to make fermented drinks, fruit wines have been made. It was the same in our country, where you had to do something with all those cherries, strawberries and apples and those who didn’t like brandy or didn’t have the means to distil it made wine from it. It is also important to note that at the end of the 19th century, when the phylloxera set back domestic grape production and winemaking, the demand for fruit wines soared.

How Is Fruit Wine Made?

Like other alcoholic beverages, the production of fruit wine is regulated by law. Fruit wine can be made from fresh, chilled or frozen fruit. Much more sugar can be added to fruit preparations than to grape wine, and water can be added to soften the acidity. As mentioned above Citric acid, malic acid, tartaric acid may be used to enhance the flavour.

Fresh fruit is washed, cored if necessary, and chilled or frozen fruit is thawed. This is followed by mashing. The fruit is chopped, crushed and ground. The juice is squeezed out, the right amount of sugar is added, depending on the desired alcohol content, water is added to reduce the acidity, and fermentation takes place in a closed space, after inoculation with yeast, with by products of heat and carbon dioxide produced. Finally, it is clarified and filtered.

In the case of apples and pears, 1 kg of fruit can produce up to 0,75 litre of wine. At least 60% of the actual alcoholic strength of the finished product must come from the fruit in question. For other fruits, up to 1 litre of wine may be produced from 1 kg of fruit and at least 50% of its alcoholic strength must come from the fruit in question.

Who Are Fruit Wines Recommended For?

Everyone! The producers originally targeted young adults who are new to alcoholic beverages. The perception is that fruit wine is a stepping stone between fruit juice and red wine. But we don’t think so, these wines are delicious drinks in their own right, and we recommend them to anyone who likes fruit. If you are a lover of unique taste then why not try fruit wines from orange, fig, blueberry, blackberry or blackcurrant.

Contact Us

We hope you enjoyed this article and welcome you to leave your thoughts and comments below. If you have any questions for our team, please do not hesitate to contact us. A member of our friendly team will happily assist you and answer any questions you may have.