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Fruit Wines
Fruit wines, derived from fruits other than grapes, include cider, made from apples; perry, produced from pears; plum wine and cherry wine, and wines made from various berries. They are frequently made by home winemakers and have some commercial importance in cold climates where wine grapes are not produced. Cider and perry are important products in England and the northern parts of France; fortified cherry and blackcurrant wines are produced in Denmark. Important American fruit wines, produced mainly on the eastern coast, include apple, cherry, blackberry, elderberry, and loganberry wines. Various kinds of fruit wines are exported from The Netherlands, Denmark, Poland, Bulgaria, Hungary, Serbia, and Israel.
Fruit wines usually have sweet flavours and should retain much of the flavour and colour of the original fruit. The musts are high in acid content and require dilution with water and the addition of sugar before fermentation. Many commercial fruit wines contain about 12% alcohol. When they are fortified with brandy, derived from the same fruit, the alcohol content is about 20%. Cider and perry usually contain between 2% and 8% alcohol.
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