January 04

Wine made from fruit, herbs and even vegetables

: Wine of the fruit

Fruit wines

... Are fermented alcoholic beverages from a variety of basic ingredients and flavors with added fruit, flowers and herbs. Nevertheless, according to this definition is not any fermenting fruit and / or herbs and wine. Fruit wines are usually assigned as the name of their main components (eg, plum wine or elder), it only "wine" means that it is fermented grapes, among other things, the European Union has a legal definition of wine.

In Britain, the wine is fruit-title "podeželjsko", while in France uses quite a different expression of "vin de pays 'or translated' made wine '. It can also be done from virtually any plant that can be fermented. In any case, it is necessary to emphasize that much of these products requires the addition of sugar or honey, that would be delicious.

In Africa, India and the Philippines are examples made from bananas, while the production in areas with cold climates such as North America and Scandinavia, as the potential for the production of fruit wine , most fruits and berries. However, very few fruits and berries with a balanced amount of sugar, acidity, tannins and nutritive salts that are stable and drinking an alcoholic beverage produced entirely naturally. Low amount of sugars is therefore complementary to the production process, which ultimately provides a sufficient level of alcohol in wine .

Fruits that have excessive acidity (usually citric acid a) is added to sucrose . If you are below reveals a surplus of sugar it can be controlled by adding water and / or increasing the acidity.

Many fruits are naturally acidic to produce. This is particularly true for strawberries, cherries, pineapple and raspberries, so you can, just as in the regulation of sugar content, pressed fruit mash before fermentation is diluted with water, which reduces the acidity to acceptable or. comfortable level. Unfortunately a side effect of added water is the reduction of fruit flavor. Replace the loss of taste by adding sugar after fermentation, which acts as a flavor enhancer, while too much acid in the finished wine an undesirable sharpness and roughness. Many fruit wines also lacks natural nutrients for the yeast, which are necessary for the promotion or. maintenance of fermentation. So winemakers add commercially available nutrients.

Let us mention that the fruit vina mostly do not improve with age, so for immediate consumption or. within one year from the date of filling.

: Fruits

Fruits, vegetables, flowers and herbs from which they are grown fruit wines in the world:

apricots, bananas, black currants, red currants, blueberries, pomegranate, cherry, cranberry, elderberry, gooseberry, kiwi, mango, peaches, pears, plums, raspberries, persimmon, pineapple, pomegranate, quince, strawberry, tomato, watermelon, carrot , chives, lemongrass, parsnips, potatoes, rhubarb, dandelion, hibiscus, maple ...

In 1834 DOLCE Wine does not produce fruit wines, because we are committed to the wonderful wine from grapes.