Fruit Wines and Other Nongrape Wines

Handbook of Alcoholic Beverages: Technical, Analytical and Nutritional Aspects

Volumn 1, Issue , 2010, Pages 419-435

  McKay, Marianne ^a   Buglass, Alan J ^b   Gook Lee, Chang ^c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Korea Advanced Institute of Science and Technology (KAIST)   (South Korea)

^c KT and G Corporation   (South Korea)

Author keywords

'Grain or cereal wines' to akvavit (aquavit), gin, vodka, whiskey or whisky, 'rice wine' to soju or shochu; Choice of yeast, influencing style of fruit wine winemaker, wide range to choose; Fermentation on pulp, important process facilitating leaching process, via breakdown of cellular wall tissues; Fruit wines and other nongrape wines; Infusion techniques for making fruit wines; Mead, basically honey wine, in its simplest form alcoholic beverage, made by fermentation of a solution of honey in water; Simple phenolic acids, present in fruit juices (as glycosides); Summary of processes to make fruit wines and country wines; Two basic styles of fruit wines fruit wines, in winemaking, differences being in early stages of the process; Wine grapes, optimum volume of juice (per mass of fruit) best balance of sugar and acidity

Indexed keywords

EID: 84873637606     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470976524.ch14     Document Type: Chapter

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