Fruit and berry wines in the USSR

Fruit and berry winemaking in the Russian Federation was the most developed in Ukraine, Belarus, Georgia and Lithuania.

Fruit wines — alcoholic beverages of a strength of from 10 to 18 vol.%, obtained by alcoholic fermentation of juice of fresh or sulfatirovannah fruits and berries, sugar, honey with or without the addition of sportactivities. Many fruit wines, especially Slabospitsky, physiological effects on the body, as well as the content of vitamins and deficient minerals superior wine grape.

To obtain fruit wines using wild and cultivated fruits and berries: apples, pears, quince, medlar, mountain ash forest, Crimean ashberry, amelanchier, cherries, plums, cherry plums, apricots, peaches, raspberries, blackberries, cloudberries, strawberries, gooseberries, currants, blueberries, blueberry, cowberry, cranberry, rosehip, sea-buckthorn, viburnum, Actinidia (berry twining shrub native to the Far East with a delicious, fragrant, vitamin berries), lemongrass. All raw materials must be certified.

The fundamental technology of production of fruit wines is the same as the technology of producing wines of their respective types. At the same time, there are a number of features inherent only fruit and berry winemaking. Chief among them are the following:

• wash fruits and berries received for processing; clarification of juice directly after receiving it from the crushed material (before fermentation);
• diluted with water and juices with high acidity, while adding their sugar; nutritional properties and biological value of wines thus reduced, so in recent years instead of this operation is used by blending with malochislennye juices, as well as ion-exchange, bacterial and other ways to reduce acidity;
• more short term of development of wine fruit, than the vine, from 22 to 40 days depending on the type of wine;
• shorter (up to 6 months). extract fruit wines when ripe; the exception is wine, Apricot and Peach, maturing during the year.

Fruit wines are varietal and blend.
Varietal is the wine made from one kind of fruit or berry raw materials, as well as using at least 80% of a single raw material, such as: cherry, BlackBerry, etc.
Blended wine prepared from a mixture of fruits and berries, such as: Fruit, Fruit, Red, etc. strong Varietal wine superior to wine blending.

The USSR produced fruit wines containing an excess of carbonic acid, and quiet wine without excess of carbon dioxide. Wine, carbonated, sparkling wine is divided into sparkling (carbonated).
Still wines depending on the quality release ordinary, coming to the realization without delay, and fine, i.e. high quality red wines of a constant composition and organoleptic properties typical for a particular area (district) of wine.

Depending on the kind and formulation ratio of raw materials, technology features and condition of the finished product all fruit wines are divided into 8 groups: sparkling (white and pink); sparkling (white and pink); table — dry wines (white, rose and red), with a residual sugar content of up to 1% (white), sweet (white, pink and red); nekreplenoy — sweet and liqueur (white, pink and red) ; fortified, strong, sweet, liqueur – (white, pink and red); honey — sweet and liqueur (white and pink); flavored, strong, sweet, liqueur (white, pink and red); fruit (white, pink and red). Fruit wines have low consumer advantages.

Among wines containing an excess of carbon dioxide, the most important ones are Cider and sparkling Cider sparkling. Cider wine materials obtained by fermentation of undiluted Apple juice from cultural autumn and winter varieties. When a reduced sweetness of Apple juice is its sugar content adjusted to 10% added sugar. Insufficient acidity remedy, introducing the juice to 20 % juice of wild apples.
Sparkling cider produced by the secondary fermentation of fresh or fermented Apple juice under pressure acratofor.
The sparkling cider is produced by saturation with carbon dioxide fermented Apple juice.