Fruit wines

Fermenting fruit musts or mashes yields fruit wines, the wine-like alcoholic beverages made from everything but grapes: apples, berries, plums, pineapples and tropical fruits all take their turn. The process mirrors grape winemaking, with yeast converting fruit sugars to alcohol, though acidity and tannin often need adjustment for balance. Cider and perry are the famous members of the family. Makers watch fermentation temperature and hygiene closely, since fruit wines show faults readily. Chaptalisation and acid adjustment are regulated differently across wine regions.