Fruit wine
Fruit wine is an alcoholic drink obtained by a fermentation process from fruit or fruit - is obtained - with the exception of grapes. Fruit wine is also known under the name of fruit wine.
Basically almost any suitable for human consumption fruit can serve as starting material for a fruit wine. The alcohol content of a fruit wine can be up to 18% by volume, including the Gäransatz sugar must be added. Fruit wines from 'naturally pure', ie without the addition of sugar fermented fruit juices rarely reach alcohol levels above 10% vol
The " wine-like beverages " include in Germany in addition to the classic apple and pear wine also produced by alcoholic fermentation drinks, which are produced on the basis of other raw materials such as rhubarb, elderflower, or honey.
Production
Basis for the preparation of a fruit wine are fruits and sugar, with most fruit species contain at least one part of the necessary sugar. The fruit wine is produced by alcoholic fermentation.
Production is from the ripe fruit harvested mostly by crushing the fruit a mash ( puree ), but no Mus prepared for the clarification necessary later. In making the mash the seeds should not be damaged in the fruits, as these bitter substances or amygdalin, which cleaves in the presence of water cyanide can give. For a sufficiently fluid consistency of the mash usually a water addition is required. Exceptions are apples, pears and oranges, in which only the juice previously obtained is fermented.
When the sugar contained in fruits is not enough, is added to the Gäransatz before fermentation sugar ( " the Gäransatz is aufgezuckert "). In mash fermentations this is usually the case in juice fermentations, it is the desired alcohol content and sugar content in the juice depending beginning. The sugar content in the juice or in Gäransatz can be determined with a Mostwaage or a refractometer must weight scale. Especially with succulent fruit, a determination of the sugar content in the juice is useful in order to determine the necessary Aufzuckerung can and especially Überzuckerungen that act gärhemmend to avoid. In the commercial sector, the permissible Aufzuckerung is governed by rules.
The acid concentration is usually set to a comfortable later consumption value by the addition of water in acid-rich fruits or the addition of lactic acid or citric acid or lemon juice in low-acid fruit before fermentation. In the commercial sector, the permissible method of adjusting the acid concentration are governed by rules.
The fermentation is initiated by the addition of yeast, now commonly yeast. On the surface of many types of fruit yeast cells naturally occur, which can be used for fermentation. As this, however, are wild yeast strains, the result of the fermentation is particularly related to taste and fermentation by- products and the Endalkoholgehalt sometimes difficult to predict. Therefore, yeasts are often used for reasons of predictability and reproducibility.
The Gäransatz is bottled in a sufficiently large fermentation tanks. It may be in large quantities to a wine barrel or a tank. Small amounts of household are often fermented in a carboy. In a vessel headspace must remain because the Gäransätze foaming during fermentation. In mash fermentation about 50% headspace is required, wherein around 10% juice fermentations. A flushing of the unfilled space with carbon dioxide to reduce the oxygen content is possible before fermentation. An airlock is mounted on the container, through which the carbon dioxide formed to escape and at the same time the supply of oxygen is prevented. Oxygen would prevent the yeasts operate alcoholic fermentation, as they coincide in the presence of oxygen their energy needs by respiration and consume the sugar. Oxygen also results in oxidation processes, which are almost always undesirable. In addition, the Gäraufsatz prevents unwanted microbes, in particular Acetobacter that would form from the resulting alcohol and oxygen acid. The risk of oxidation can be further reduced by the vat is always kept fully bung after fermentation, so it is almost completely filled. As an antioxidant may be added before, during and after fermentation, vitamin C (ascorbic acid ) was added. The so-called sulfurization, which is realized in fruit wines usually by the addition of sulfur dioxide in commercial or potassium as a private matter, after fermentation, while acting as an antioxidant and preservative. In the commercial sector, the permissible additions of sulfur and vitamin C are governed by rules.
In the fermentation of the sugar contained in the must and the juice is split by the multiplying yeast cells into carbon dioxide and alcohol. The mash fermentation also allows the production of fruit wines from low juice fruits such as rose hips, since passing by the fermentation process color and aromas from the fruit into the liquid. With a too long conducted maceration, which may be, depending on the fruit 1 ... 4 weeks, but also undesirable substances such as bitter substances can pass into the fruit wine, which is why a careful fermentation is necessary for mash fermentations. After disconnecting the " new wine " of the mash the secondary fermentation takes place as a juice fermentation to reach the Endalkoholgehalts.
During fermentation and fermentation by-products such as various glycerine, various acids, higher alcohols, aldehydes and esters which contribute to the overall flavor of the fruit wine produced. After reaching an alcohol concentration of about 12 % by volume slows the fermentation process until he finally at up to 16% by volume, in exceptional cases up to 18% by volume, stopped altogether. The yeasts are eventually inhibited by the excessively high for her alcohol concentration (inhibitor ) and set their metabolism. Moreover, the composition of the fermentation Gäransatzes and play essential roles. A much lower alcohol content can be achieved by an appropriately reduced sugar content in Gäransatz. The fermentation ends when the sugar is completely fermented. The result is a dry fruit wine containing no residual sweetness. Such fruit wines are made mainly from apples and pears, more rarely also from other fruits such as redcurrants. You will not nachgesüßt after fermentation is usually because the one most of the dry flavor you want and on the other, without special precautions, the risk of secondary fermentation is very high. By pasteurization or by microfiltration can either be completed fermentation, with a residual sugar can remain in the fruit wine, or a durchgegorener and nachgesüßter fruit wine can be prevented from secondary fermentation.
After fermentation the end of the fall now inactive and dying yeast cells and with them many of sediment particles to the ground and the fruit wine is from sediment separated ( colloquially " deducted from the yeast " ), so that the wine cellar is bright. This should happen fairly quickly in order to prevent rotting of yeast that can spoil the wine. It is followed by another period of self- clarification, which may take several weeks to several months. Not always, however, the self-explanation leads to a visually satisfactory result, and especially wines from fruits such as apples, quinces and pears can stay clear cloudy even after a very long rest period. There are various methods to clarify artificially bring about, on the one hand by fining additives such as gelatin or silica sol which bind sediment particles remaining in itself, so they sink to the bottom, as well as various filtration processes.
Some fruit wines, it is advantageous if they are still aging by storage for some time. This is for example plum and quince wines strongly recommended. There may be here for a taste-improving camp aromas form, on the other hand, volatile acids to escape or high Tanninkonzentrationen be reduced by oxidation. The tannins are palatable with time by esterification, whereby the wine "rounder" and harmonious taste. Is the maturation process is stopped, the wine, if desired after fining or filtration, to be bottled. In particular, when the wine was filtered, he should rest for a few months before consumption, so that he can recover from the shock filter, which is in some filtration processes caused by contact with air.
Fruit wines with high alcohol content and a sufficient amount of antioxidants such as acids, tannins, vitamin C and sulfur dioxide ( critical is the latter, the content of "free SO2 " ) may on bottles filled similar to red wines for ten years and be stored longer without " tipping " - so without losing their flavor, oxidize, or suffer other wine faults. In general, decreasing with longer storage period back the fruity bouquet and the bearing bouquet unfolds increasingly. Fruit wines with lower alcohol contents and volatile flavor substances ( such as strawberry wine ) are mostly intended for the speedy consumption and their shelf life is limited. Similar to grape wine, the shelf life is critically dependent on the external conditions. The storage room should be especially dark and moderate constant temperatures ( " cellar temperature ") and have a constant moderate humidity. As a result, on the one form the bearing bouquet better and the wine is preserved from premature aging, on the other hand protects against oxidation darkness by light, and moderate humidity protects the cork in the bottle, both before drying and against mold.
Terms of Use
In Germany fruit wines are under food law in the category " wine-like beverages". Similar wine beverages not covered by the wine law but under the general provisions of food law. In particular, the second section of the regulation on alcoholic beverages, wine related, perlweinähnliche and sparkling wine like beverages and from this further processed alcoholic beverages ( AGeV ) regulates the manufacture, properties and designation of these products.
"So confusion with products of the wine shall be excluded, may wine-like beverages as" ... wine " only with such phrases in be marketed that characterize the starting materials from which they are made, such as" cherry wine "or" pears sparkling wine ". contrast, terms such as" wine of cherries "or" sparkling wine made from pears " inadmissible. a sulfur dioxide or its compounds to stabilize the products is common. since this substance for some people is incompatible, must be a residual content of more than 10 mg / l are indicated. prepackages this is usually done in the form of so-called allergen labeling " contains sulfites ". In contrast, must be made open products " sulfurized " attached to the notice. "