Fruit wine is an alcoholic beverage made from various fruits and berries, excluding grapes. It typically has an alcohol content of 5-6% by volume and is produced through fermentation of fruit juices.
How it is made
Fruit wine is made from ripe fruits that contain sufficient sugar for fermentation. The fruits are washed, crushed, and pressed to extract juice. The juice is then fermented in controlled temperatures of 12-16°R. After initial fermentation, the wine is transferred to barrels for secondary fermentation. Some recipes require adding sugar, acid, or tannin to improve quality and preservation. The wine is clarified before bottling using methods like adding wine yeast, milk, or fish glue.
History
During Soviet times, fortified wines were produced under the name 'fruit-berry wines' across the country. The exact recipes and raw materials used were usually not disclosed. In popular culture, these wines were nicknamed 'fruit-profitable' or 'scummy-berry' and most commonly referred to as 'bormotukha'.
Types and styles
Fruit wines are categorized by the fruit used, such as apple wine (also known as cider in France and must in Germany). Other varieties include banana wine, Bokbunja-ju, colonche, duhat wine, kopskiekelwein, and nettle beer. Different fruit varieties are often blended to achieve optimal balance of sweetness and acidity.
Adapted from the Russian Wikipedia article Плодовое вино, available under CC BY-SA 4.0.
Kinds of fruit wine
Other styles
- Banana wine
- Bokbunja-ju
- Colonche
- Duhat wine
- Kopskiekelwein
- Nettle beer