Fruit wine

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(Redirected from Cherry wine)

"Elderberry wine" redirects here. For the Elton John song, see Elderberry Wine (song).
"Cherry wine" redirects here. For other uses, see Cherry wine (disambiguation).

Pomegranate wine from Armenia

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.[1][2]
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.

Contents
[hide]

1Labeling
2Production
3Plum wine
4Pineapple wine
5Dandelion wine
6Rose hip wine
7Redcurrant and whitecurrant wines
8Cherry wine
9Orange wine
10See also
11References

Labeling[edit]
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. [3]
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.[4]

Production[edit]
Elderberries, a common fruit wine ingredient.

Fruit wine can be made from virtually any plant matter that can be fermented. [3] Most fruits and berries have the potential
to produce wine. There are a number of methods of extracting flavour and juice from the fruits or plants being used,
pressing the juice, stewing and fermenting the pulp of the fruits are common. [5] 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 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.[6]

Plum wine[edit]
A bottle of maesil-ju (plum 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 (). Plum wine is normally made with distilled liquor and soaked with plum. The alcohol
level is higher than typical fruit wine, which is fermented with just fruits.
Umeshu () is a Japanese alcoholic drink made by steeping green plums in shch (; clear liquor). It is sweet
and smooth. A similar liquor in Korea, called maesil-ju (), is marketed under various brand names, including Mae
hwa soo, Matchsoon, and Seoljungmae. 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 (; smoked
plum liquor), which is made by mixing Prunus mume liquor ( miju), Prunus salicina liquor ( lju),
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[7] and was once a product of the town of Worcester.[8]

Pineapple wine[edit]

Bottle of pineapple wine from Dominican Republic

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.
Pineapple wine is popular in Thailand and other SE Asian countries, where it is made using traditional practices and is
not available commercially.[9] In Mexico, fermented pineapple beverages are very popular and given the name Tepache.
Commercial examples from around the world include Maui's Winery in Hawaii and Jacobs Wines of Nigeria, the first
pineapple winery in Africa. It is also made in Dominican Republic by Vinicola Del Norte, its alcohol content is 10%.
Several varieties of pineapple wine are made in Okinawa, Japan, from local produce. Its alcohol content is 11.5% ABV.

Dandelion wine[edit]
For other uses, see Dandelion Wine (disambiguation).
See also: Dandelion and burdock
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).
While commonly made as a homemade recipe, there are only a handful of wineries that commercially produce
Dandelion wine, including Bellview Winery of New Jersey,[10] Breitenbach Winery of Ohio,[11] Hidden Legend
Winery of Montana,[12] and Maple River Winery of North Dakota.[13]
Rose hip wine[edit]
Rose hip wine is a fruit wine.[14] 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.
The best kind of wine produced from rose hips is strong and sweet, with at least two years of storage. [15]

Redcurrant and whitecurrant wines[edit]

Redcurrant and whitecurrant fruit wines are beverages that are usually produced in northerly cool areas, where it is hard
to grow high-quality grapes. They are simple to produce. Their natural chemical balances are such that they 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. [15]

Cherry wine[edit]
Cherry wine is a type of fruit wine made with cherries,[16][17][18][19] usually tart cherries that provide sufficient acid. [20] Cherry
wines can be used to make fortified wines and liqueurs. Michigan wine makers, 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.[21] "Cherry Kijafa" is a fortified fruit wine that is produced in Denmark from cherries with added natural
flavors, and usually contains 16% ABV.[22] Among cherry liqueurs Maraska, a cherry wine made from Marasca
cherry from Croatia, is among the best known.[23] The last couple of years Fredriksdal Cherry Wine (partly invented by
distinguished restaurant owner Jan Friis-Mikkelsen) has been produced in Denmark. Having growing international
success Frederiksdal's goal is to make cherry wine of a quality equivalent to wine made from grapes. [24]

Orange wine[edit]
Orange wine, although not commercially widely available, is produced in White River, South Africa, and by home wine
makers. The taste is a light bodied wine, pale or golden in color, dry, thin in body, alcoholic. Outcome is reliant on the
yeast used. Recipes are few and far between.[25]Typically a home wine maker is receiving the bounty of their own orange
tree or from a neighbors tree. The wine can be difficult to make because the fruit is very acidic, and the pH must be
adjusted up. Further complications are encountered by a type of Penicillin bacteria that can stop the fermentation and
spoil the wine. Great care must be taken to clean and sanitize the fruit. The remainder of the process is straightforward.
The US government TTB has a standard for Orange Wine. [26]