Fruit wine

For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.

[2][3] Fruit wines have traditionally been popular with home winemakers and in areas with cool climates such as North America and Scandinavia.

In subtropical climates, such as in East Africa, India, and the Philippines, wine is made from bananas.

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.

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.

Many fruit wines suffer from a lack of natural yeast nutrients needed to promote or maintain fermentation.

Since then, commercial pomegranate wine has also started also to be made in Cyprus, Turkey, Armenia, Georgia and Azerbaijan.

Fermentation of the pineapple juice takes place in temperature-controlled vats and is stopped at near-dryness.

Pineapple wine is popular in Thailand and other SE Asian countries, where it is made using traditional practices and is not available commercially.

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.

Redcurrant and whitecurrant fruit wines are beverages that are usually produced in northerly cool areas, where it is hard to grow high-quality grapes.

Redcurrants and whitecurrants contain only a small amount of carbohydrates; this necessitates the addition of sugar or honey.

[26] The last couple of years Fredriksdal Cherry Wine (partly invented by distinguished restaurant owner Jan Friis-Mikkelsen) has been produced in Denmark.

Further complications are encountered by a type of Penicillium mold that can stop the fermentation and spoil the wine.

The US government Alcohol and Tobacco Tax and Trade Bureau has a standard for orange wine.