Fruit wine

Compositions of some typical wine-like products are given in Table 20.26. 

Fruit wines are produced industrially in many countries, e. g., apple wine, which is called cider in France, the UK and the USA, and pear 

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Heinonen IM, Lehtonen PJ and Hopia AI. 1998a. Antioxidant activity of berry and fruit wines and liquors. J Agric Food Chem 46(1) 25-31. 

Table 10.1 gives a summary of the main by-products of fermentation by yeasts and other microbiological activities which can be identified in distilled spirits from different raw materials, like fruits, wine, grain, sugar cane, or other carbohydrate-containing plants. Since the sensory relevance of a flavour compound is related to its odour thresholds and odour quality. Table 10.1 presents also odour qualities and a review of threshold values of the fermentation by-products in ethanol solutions [9-10] and/or water [11-14] (Christoph and Bauer-Christoph 2006, unpublished results). 

Nitz, S., Kollmannsberger, H., Drawer F. (1989) Determination of non natural flavours in sparkling fruit wines. I Rapid method for the resolution of enantiomeric gamma lactones by multidimensional GC. Chem. Mikrobiol. Techno Lebensm. 12 75-80. 

Brandy. Brandy is a distillate from fermented juice, mash, fruit wine, or fruit residues. It is distilled at less than 190° proof in such a manner as to produce the taste, aroma, and characteristics generally attributed to brandy. Fmit brandy is distilled solely from the fermented juice or mash of whole, ripe fmit or from standard grape, citms, or other fmit wine. Brandy distilled exclusively from one variety of fmit must be so designated, except grape brandy which can be identified by the term brandy. Brandy must be matured a minimum of two years in oak barrels, otherwise it must be labeled immature. 

The term wine refers to the natural beverage produced from the juice of sound and ripe grapes, in strict accordance with federal and state regulations. The stabilization principles discussed will have equal application to fruit wines in general except for tartrate stabilization since tartaric acid, the primary organic acid of grapes, is not found in any other fruits commonly used in winemaking. 

Methanol. In grape wines and brandies methanol determination is rarely necessary except where excessive amounts of pomace are used Italian regulations limit the methanol content for this reason. With fruit wines and fruit brandies the legal maximum can easily be exceeded, and therefore an accurate determination of methanol is required. 

The procedures used in winery operations vary greatly, depending on the types of products produced and their market. A small winery producing only one type of red wine may need only a few different analyses. A winery producing grape juice, grape concentrate, table wines, dessert wines, special natural (flavored) wines, vermouth, fruit wines, high-proof spirits, and commercial brandy will require many different types of analyses. 

Sorbitol and Mannitol. Sorbitol is present in fruits but not in grapes. A method for its determination is required to detect illegal blending of fruit wines with grape wines. Mannitol is produced by bacterial spoilage. Sorbitol dehydrogenase and thin-layer chromatography have been used for their simultaneous determination (5). 

Sweet. California (etc) red table and sweet red table, proprietary types generally without specific fruit or varietal aroma unless Concord-type or fruit wines (blackberry, raspberry, strawberry, etc)... 

Joshi, V. K. (1997). Fruit Wine. 2nd edn. Dr Y. S. Parmar University of Horticulture and Forestry, Nauni, Solan, India. 

Gas sensors are being employed to characterise the noses of perfumes, fruits, wines and other foodstuffs and to measure the effectiveness of deodorants. The range of sensor types and applications is expanding at a remarkable rate with the term electronic noses introduced to describe the technology. 

Paralleling this interest in V. vinifera table wine, a separate industry and market has developed devoted to fruit and berry wines. Sweet loganberry, blackberry, and currant wines have been available from the Northwest for many years. Recent interest has developed for fruit wines such as rhubarb, cherry, and apricot. These newer fruit and berry wines are offered both as aperitif and dry table wines. 

Mainly used for berry fruit (wine grapes) high space and labour requirements little used nowadays... 

The pressed juices of apples, pears, cherries, prunes, peaches, red and black currants, gooseberries, blueberries, cranberries, raspberries, rose-hips and rhubarb are used for the production of fruit wines. 

Pure-culture yeasts are used in order to avoid extraneous fermentation. The degree of fermentation in low-nitrogen berry musts can be increased by adding small quantities of ammonium salts. Up to 3 g/1 of lactic acid will be added to low-acidic musts, mainly musts derived from pears. In order to achieve a pure fermentation and to improve the often acidic character of berry and stone-fruit wines, it is common practice to add sugar water. Juices from pomaceous fruits are improved through blending in approx. 10% water and sugar. 

S. Nitz, H. KoUmannsberger and F. Drawert. Determination of Non Natural Flavours in Sparkling Fruit Wines. 1. Rapid Method for the Resolution of Enantiomeric y-Lactones by Multidimensional GC. Chem. Mikrobiol. Technol. Lebensm., 12, 75-80 (1989). 

III. —Those prepared by the fermentation of the juices of fruits other than the grape—cider, fruit-wines. 

Chinese fruit. Rotor House, China Fruit wine, plum, 2007 94.0 -... 

Wine and fruit wines Grapes, various S. cerevisiae... 

Calcium Meat, sugar, milk, fruits, wine, seaweed Ca + neutral carrier polymer electrode... 

Yang, H. Y. 1953. Fruit wine. Requisites for successful fermentation. J, Agr. Food Chem. 1, 331-333. 

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