Chapter 14 - Technical Guide for Fruit Wine Production

Abstract

Fruit wines are fermented alcoholic beverages made of fruits other than grapes; they may also have additional flavors taken from other fruits, flowers, and herbs. Fruit wines can be still or sparkling. Different types of fruit wines are produced worldwide and include low alcohol “cider style,” dry, or “off-dry” fruit wines; sweet fruit wine; cryoextracted fruit wines; fortified or “Port-style” fruit wines; and sparkling fruit wines. The main steps of the fruit wines technology include the following: fresh or frozen fruit reception; fruit must extraction and preparation by crushing, pressing, clarifying, and amending; fruit must fermentation; conditioning and conservation; and aging. The fruits should have high sugar and low acidity characteristics, which should be adjusted when needed. A properly adjusted must is the key for a good fruit wine. The use of yeast as starter culture will improve the fruit wine characteristics. Fruit wines should be aged in a cellar at least six months and consumed within three or four years. This chapter includes traditional fruit wine recipes made of berry fruits, stone fruits, tropical/exotic fruits, citrus fruits, and pome wines.