Fruit wines 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 Africa, India, and the Philippines, wine is made from bananas.
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.
Fruit wine can be made from virtually any plant matter that can be fermented. Most fruits and berries have the potential to produce wine. 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. (A wine made from elderberry flowers is called elder blow wine.)
The amount of fermentable sugars is often low and need 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. Unfortunately, this also dilutes and reduces overall fruit flavor; on the other hand, a loss of flavor can be compensated 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 poignancy.
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.
List of fruits and plants used to make fruit wine
Plum liquor, also known as "plum wine", is popular in both Japan and Korea, and is also produced in China. In China, plum wine is called meijiu (梅酒).
A similar liquor in Korea, called maesil ju (매실주), is marketed under various brand names, including Mae Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of plum liquor are available with whole Prunus mume fruits contained in the bottle.
In Taiwan, a popular post-World War II innovation based on Japanese-style plum liquor is wumeijiu (烏梅酒; smoked plum liquor), which is made by mixing Prunus mume liquor (梅酒 méijǐu), Prunus salicina liquor (李酒 lǐjǐu), and oolong tea liquor.
Another similar drink is plum jerkum, made from fermented plums in a manner similar to the use of apples for cider. It was often associated with the north Cotswolds and was once a product of the town of Worcester.
Pineapple wine is made from the juice of pineapples. Fermentation of the pineapple juice takes place in temperature-controlled vats and is stopped at near-dryness. The result is a soft, dry, fruit wine with a strong pineapple bouquet. It is made in Hawaii by Tedeschi Vineyards. It is also made in Nigeria by Jacobs Wines, the first pineapple winery in Africa.
Dandelion wine is a fruit wine of moderate alcohol content that is made from dandelion petals and sugar, usually combined with an acid (such as lemon juice) and with wine-making chemicals such as sodium metabisulfite.
Rose hip wine
Rose hip wine is a fruit wine. It can be made from fresh or dried rose hips. To produce this beverage, the rose hips are fermented in syrup with yeast and citric acid, creating an extract. This technique is used with only a few other types of fruit wine, including blackthorn (sloe), hawthorn, and rowan.
One of the factors that affect the taste of this wine is the necessity of removing seeds from the rose hips before fermentation. This prevents a bitter flavor in the wine but is quite time-consuming.
The best kind of wine produced from rose hips is strong and sweet, with at least two years of storage.
Redcurrant/Whitecurrant fruit wine is a beverage that is usually produced in northerly cool areas, where it is hard to grow high-quality grapes. It is simple to produce. Its natural chemical balance is such that it can be self-clarified without any additional substances. Redcurrants and whitecurrants contain only a small amount of carbohydrates; this necessitates the addition of sugar or honey.
Cherry fruit wine is produced from cherries, usually tart cherries that provide sufficient acid. Michigan winemakers, located in the leading tart-cherry-producing region of the United States, produce several varieties of cherry wine, including spiced versions and cherry-grape blends.
"Cherry Kijafa" is a fortified fruit wine that is produced in Denmark from cherries with added natural flavors. It usually contains 16% ABV. It is exported to many countries in Europe and North America.
- J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 768 Oxford University Press 2006 ISBN 0-19-860990-6
- George, Rosemary (1991). The Simon & Schuster Pocket Wine Label Decoder. Fireside. ISBN 978-0-671-72897-7.
- G. Harding "A Wine Miscellany" pg 5-9, Clarkson Potter Publishing, New York 2005 ISBN 0-307-34635-8
- "Alcoholic Liquor Duties Act 1979". Acts of the United Kingdom Parliament 1979 (4). 1979-02-22. pp. 1(5). Retrieved 2008-11-04
- Explanatory Notes[dead link]
- J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 291 Oxford University Press 2006 ISBN 0-19-860990-6
- Greensted, M. The arts and crafts movement in the Cotswolds, Sutton, 1996, p.97
- Edwards, T. Worcestershire, Paul Elek, 1949, p.12
- "Home winemakers Internet survey (pl)". Old.wino.org.pl. Retrieved 2013-03-26.
- Jan Cieślak (1985). Domowy wyrób win (pl). Wydawnictwo Warta.
- "Wines from Cherries and Soft Fruits*" (PDF). Retrieved 2013-03-26.
- "CocktailDB: The Internet Cocktail Database — Cherry Kijafa". Retrieved 2008-03-28.
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